“I am an explorer of foods.” -Erma Bombeck
Thai food is a favorite of Walker’s and mine. We get Thai take-out more that we probably even want to admit. This dish is a simple recipe you can make out home and forgo the take-out. I made this spicy peanut dish for him while he was studying for The Bar and I received rave reviews!
COOK IN STYLE:
Ingredients:
salt
1 pound spaghetti noodles
6 teaspoons sesame oil
1/4 cup light soy sauce
3 teaspoons grated fresh ginger
4 cloves garlic, minced
1 tablespoon crush red chili flakes
4 chicken breasts, cut into strips
2 teaspoons yellow curry powder
1/2 cup creamy peanut butter
3 tablespoons sugar
1/4 cup rice vinegar
1 teaspoon chile oil
6 wooden skewers
1 small bunch fresh cilantro, chopped
1 yellow onion, sliced
1 cup broccoli rab
1 yellow bell pepper, sliced
2 tabklespoond EVOO
Directions:
Cook noodles according to the package directions, drain, then transfer to a large bowl. Set noodles aside.
In a medium mixing bowl whisk together 4 teaspoons sesame oil, 1 tablespoon soy sauce, 2 garlic cloves, 1/2 tablespoon chili flakes and 2 teaspoons curry. Add chicken to the mix and refrigerated for 30 minutes.
In a small saucepan, whisk together peanut butter, ginger, remaining garlic, sugar, rice vinegar, remaining soy sauce, remaining sesame oil, and chile oil, and bring to a simmer over medium-low heat for 5 minutes.
Add onions, bell peppers and broccoli. Cook for 5 minutes.
Meanwhile, thread chicken onto skewers.
In a skillet heat EVOO over medium-hugh heat. Add skewers and saute until chicken is fully cooked.
Pour peanut sauce over the cooked noodles, and toss to coat evenly. Top with skewers and cilantro.
Kisses and spicy wishes,
