Thai-inspired Peanut Sauce Noodles will do, to be brief. If brevity is your thing, I guess.
I wanted some thick, chewy noodles with a salty sauce with a tiny bit of kick to it. If I had actually planned this dish I’d have added some Thai Basil and some bean sprouts, but as the name suggests this was a bit of a fly by the seat of your pants kind of dish. Feel free to improvise as you see fit, this will accommodate just about anything you’ve got in your fridge about to go off.
Peanut Sauce Noodle-y bowl
- Enough pasta to serve, well, as many as you’re trying to serve. Eyeball it! (I used udon, I think the chewier the noodle the better in this case.)
- 1 lb chicken breast, chopped fine.
- 1 large carrot, sliced/diced fairly small.
- 1 broccoli crown, woody stem discarded and chopped fine.
- 1 Tsp Sriracha hot chili sauce
- 2 cloves garlic, diced fine
- a good handful of greens, chopped (I had spinach about to go off, it worked pretty well!)
- 1 Tbsp sesame oil
For the sauce
- 1/2 cup coconut milk
- 1/2 cup chunky peanut butter
- 1 Tbsp Thai fish sauce
- 1/2 Tbsp soy sauce
- 1 Tsp Sriracha hot chili sauce
- 2 Tbsp lime juice
- 2 Tbsp rice vinegar
- 1 Tbsp brown sugar
- handful of cilantro leaves and a dash of red pepper flakes to garnish
Combine the ingredients for the sauce in a small pan over low heat and mix. Let it go for five minutes or so, stirring regularly. Set it aside for now and move on to your meat and pasta. Start your pasta cooking as per the directions on the package.
Heat your sesame oil over medium heat in a wide pan, then add the chicken, carrots, broccoli, greens, garlic and sriracha. As long as your chicken was diced really finely you’ll find that everything magically seems to be cooked at about the same time. Turn the heat down a bit more if you need to, don’t burn the garlic! (And keep an eye on that pasta, I nearly lost mine to inattention!)
When your pasta is done and drained, add your meat/veg and sauce over the hot noodles and mix well. Garnish each bowl with a sprig or two (Or three, if you really like cilantro!) of cilantro and sprinkle a few chili flakes over the top. Serve with lime-aide!
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