Spicy Thai Chicken Pasta Food

THAI CHICKEN PASTA

Steps:

• Cook linguine according to package directions., Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through., Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.

CILANTRO CHICKEN AND SPICY THAI NOODLES

Steps:

• For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
• For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
• Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

ONE-POT THAI PEANUT CHICKEN PASTA

Steps:

• In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
• Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
• Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

THAI PASTA WITH SPICY PEANUT SAUCE

Steps:

• Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

THAI CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
• Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
• Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

SPICY THAI CHICKEN PASTA

Steps:

• Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
• Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
• In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
• Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
• Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.
• Soak skewers in water for at least 10 minutes.
• Remove chicken from marinade and weave onto skewers; discard marinade.
• Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
• Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
• Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.
• Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
• Place pasta on large platter.
• Top with skewers of cooked chicken.

SPICY THAI PASTA

Steps:

• Combine first 12 ingredients in a saucepan.
• Cut chicken into bite size pieces.
• Take 3 tablespoons of the marinade and add it to the chicken.
• Marinate the chicken in the refrigerator for 30 minutes.
• Cook pasta and steam broccoli.
• Saute chicken until thoroughly cooked.
• Warm marinade.
• Combine the chicken, broccoli and marinade - enjoy!
• Top with peanuts (optional).

SPICY THAI CHICKEN PASTA

Steps:

• Cook noodles according to package directions; drain. Whisk together in a bowl the chicken stock, cornstarch, soy sauce, peanut butter, and crushed red pepper. Heat in a frying pan the canola and sesame oil. Dice chicken and cook through in the oils (about 5-8 minutes). Add stock mixture, bring to a boil. Simmer sauce until thickened, about 8 minutes. Toss with cooked noodles.

SPICY THAI CHICKEN

Steps:

• Mix all ingredients in a zip log bag or bowl.
• Remove excess fat from chicken and add to bowl.
• Add chicken to bowl/bag and let marinate for 1 hour.
• Place saute pan on med/high heat and wait until hot.
• Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
• Cook until chicken is cooked and sauce turns a darker color.
• Remove cooked chicken and repeat from step 4/5 until all done.

SPICY ASIAN CHICKEN PASTA

Steps:

• Heat 2 T oil in a large saucepan over medium heat.
• Add garlic and jalapeno.
• saute 3 minutes until tender but not brown.
• Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
• Whisk until smooth and bring to a simmer.
• Remove from heat.
• Season with salt and pepper.
• This sauce can be made well in advance, covered and refrigerated.
• Heat remaining 1 T oil in a large skillet over medium high heat.
• Add bell pepper, mushrooms, and green onions.
• Saute 3 minutes.
• Add chicken and saute until cooked through,about 3 more minutes.
• Add sauce.
• Simmer until heated.
• Cook linguine in a large pot of boiling, salted water until al dente.
• Drain.
• Pour heated sauce over pasta and toss to coat well.
• Divide among plates and serve.

SPICY THAI CHICKEN

Steps:

• Heat a large skillet over medium heat. Add rice and toast, tossing, until golden brown; transfer rice to a small bowl and let cool. Transfer rice to a spice grinder; grind until coarsely ground. Set aside.
• In a large skillet, heat vegetable oil over medium heat. Add ground chicken and cook, stirring, to break up large pieces, until chicken is cooked through, 4 to 5 minutes. Stir in chile. In a small bowl, whisk together lime juice, sugar, and fish sauce until sugar has dissolved; add to chicken mixture. Continue cooking for 1 minute more.
• Remove from heat and stir in ground rice. Garnish with cilantro, mint, and red onion. Serve chicken in lettuce leaves with cucumber and carrots.

THAI CHICKEN PASTA

Steps:

• In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.
• In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.
• Add the chicken and brown for 5-7 minutes.
• Meanwhile, in a medium sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, the 1/3 cup sesame oil, the sugar, ginger, and red pepper; mix well.
• Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.
• Return the linguine to the pot, add the peanut butter mixture and toss to coat.
• Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.
• Top with the scallions, and serve. Enjoy!

THAI CHICKEN PASTA

Steps:

• Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
• Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
• Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

SPICY THAI PASTA SALAD

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.