I saved this recipe from the
Sister's Cafe a long time ago. I've been on a cooking roll lately! And I love it! This is one of Jeremy's and my new favorites... seriously DELICIOUS!!! especially if you like Thai or peanut sauces. I changed just a few tiny little things in the recipe, so I wrote what I did below.
1 lb regular
thin spaghetti noodles ( I only used 3/4 of noodles, because I didn't want to dilute the sauce too much.)
2 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
2 Tablespoons sesame oil
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
½ Cup hot water
2 Tablespoons extra virgin olive oil
3/4 Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼- ½ Cup dry roasted peanuts, chopped
First I boiled 2-3 chicken breast for 10 minutes. And then boiled the noodles according to package. And while the chicken was boiling and noodles a-brewin', I made the sauce.
The sauce was incredibly EASY to make in the food processor.
Place garlic and ginger in food processor until well chopped. Then add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
{picture of sauce before pouring in hot water.}
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
Add sauce.
Then Add the chicken and sauce mixture to pot of drained noodles. Toss to coat and garnish with peanuts and more cilantro if desired.
