Food + Wine

Thai Chicken Noodles

This was one of my favorite childhood dinners.  I think it entered into the rotation when I was a teenager and it was a family favorite.  It’s noodles dressed in a Thai-inspired peanut sauce with chicken and a ton of veggies.  The sauce is just so good.So.  Good.

 

 

Some peanut sauces can be so sweet, or too salty… this one is the perfect sweet-salty-spicy-tangy combo.  I make mine a little different than my mom did, only because it adapted into this version based on what I happened to have in my own kitchen when I was making it, but the flavors are all the same.  For instance, my mom used orange juice concentrate in her sauce and I use orange marmalade… I use natural peanut butter ‘cuz don’t f*** with my mom’s JIFF… I cut back on the sugar a bit just because I tend to do that sort of thing… and I cut back on the sesame oil because I didn’t think it needed so much oil.

I’ve made this dish for my husband off and on since we were married and just introduced my children to it tonight.  It was certainly sweet watching them enjoy something so familiar to me… something that tastes like home.

And now it’s part of our rotation.

 

THAI CHICKEN NOODLES
4-6 servings…depending on tummy size

Start your big pot of water to boil 1 (13 oz) box of whole grain linguini, or rice noodles.  White linguini can absolutely be used as well.  Once the water comes up to a boil, salt heavily and drop your pasta.  Drain and reserve.

While your water is boiling, pasta cooking, etc., saute your veggies…

I use a different combo of veggies every time I make this because it really is good no matter what.  In the summer when it’s easy to get a lot of squash and zucchini from your garden, this is a perfect way to use it.  Broccoli florets are great, carrots cut on the bias, bell peppers…there aren’t many veggies that won’t work here.
But for tonight, and the photo above, I used about 3 cups of sugar snap peas and baby corn, a red bell pepper, sliced and a small onion, thinly sliced… roughly 4-5 cups of veggies total.

Saute in some canola or light olive oil until they begin to color.  Season with salt.

Add in your 2ish cups of shredded, cooked chicken breast, which is what you get from 2 large bone-in, skin-on breasts.  I tend to make this meal after I’ve roasted off some chicken for a previous meal and just reserved some.

Stir to warm the chicken.

Deglaze the pan with a good splash or about 1/3 cup dry, white wine.  Scrap up any brown bits from the bottom of the skillet and let the wine bubble for about 30 seconds before stirring in your peanut sauce (*recipe below).  Stir to coat everything in the sauce and adjust seasoning if necessary.

Serve warm and garnish with fresh cilantro (sesame seeds are a great garnish too!)

But leftovers are mad good cold.

*Peanut Sauce
In a blender, or an immersion blender cup, combine the following…

2 inch piece of fresh ginger root
1 japaleno or serano pepper, seeded
6 TB orange marmalade
2 TB low sodium soy sauce
1 TB toasted sesame oil
1 TB light brown sugar (may need to add more later after tasting)
2 TB seasoned rice wine vinegar
1/4 cup natural peanut butter
good squirt of Sriracha (any hot sauce can be subbed)

Blend/puree until completely smooth.  Taste and adjust seasoning if necessary.

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And I haven’t forgotten about the Nama Project… I have plenty more to share!

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Take care, guys and have a killer rest of your week!  XOXO

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