Lately I have been CRAVING Thai food and anything with noodles!! I made this last night for dinner and both Brian and I said it was a keeper!! It's a version of a very popular California Pizza Kitchen dish I cleaned up, this Thai Chicken Pasta is restaurant quality, with easy to find ingredients. I think it would also be a great way to play around and add different veggies or substitute the meat for tofu since the sauce has such a great flavor!
The mix of vegetables and chicken with the spicy-sweet and umami sauce is one your family will want over and over again. Enjoy!
Prep time:20 mins
Cook time:20 mins
Total time:40 mins
1 pound brown rice spaghetti
4 tablespoons oriental sesame oil, divided
1 cup julienned carrots
2 cups napa cabbage, sliced
2 cups chopped, cooked chicken breast meat
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
¼ cup honey
¼ cup creamy peanut butter
¼ cup soy sauce
3 tablespoons unseasoned rice vinegar
1½ tablespoons Sriracha
Optional: Garnish with a few raw unsalted peanuts
Bring a pot of water to boil. Add 1-2 tbsp of salt to season the water. Cook pasta, al dente (I shoot for a minute shy of what the box says) Drain pasta and toss with 2 tbsp sesame oil. Pat dry the inside of the pot and add 1 tbsp of sesame oil. If you would like to add some green onions as a garnish at the end, reserve ¼ cup of them before putting the rest in the pan. Add the green onions, carrots, napa cabbage, chicken, garlic and ginger. Saute for a minute or two until they have softened and barely start to turn color. Add in the honey, peanut butter, soy sauce, vinegar and Sriracha. Stir all the ingredients together and add the pasta back into the pot. Toss the pasta with the rest of the ingredients and serve! Garnish with remaining green onions if you chose to reserve some.