Thai Peanut Chicken and Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 bag corkscrew pasta
2 T peanut oil
6 green onions, thinly sliced
3 whole chicken breasts, skinned, boned, and halved
1 lb. snow peas, trimmed, cut into thin julienne, blanched until
crisp tender, then cooled and drained
1/2 cup unsalted dry-roasted peanuts
1/4 cup sesame seeds, toasted in a frying pan until golden
Fresh cilantro sprigs
Peanut Sauce:
10 garlic cloves, stem end removed, peeled and lightly
smashed
2/3 bunch fresh cilantro leaves
1/2 cup peanut butter
1/2 cup cup plus 1 T soy sauce
5 T sugar
1-2 T hot chili oil
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Directions: |
Directions: Cook noodles in 4 quarts boiling water until al dente. Drain,
rinse in cold water, then drain again. Place in a large bowl,
toss with peanut oil, and cool to room temperature.
Place chicken breasts in a skillet with 1 T butter, white
wine, chicken broth ro water, cover tightly and heat over high
until the pan "sizzles." Turn the heat down to a simmer and
cook for 10 minutes or until breasts are firm to the touch.
Remove from the pan and cool to room temperature.
Peanut sauce: Mince the garlic and cilantro in the work
bowl of a food processor, scraping down as needed, until fine.
Add the remaining ingredients to the processor and process
one minute until homogenized, pausing to scrape the bowl
when necessary. Cover the sauce tightly and set aside at
room temperature for 1 hour, or overnight in the refrigerator,
to give the flavors a chance to develop. Serve at room
temperature. Keeps indefinitley refrigerated.
Assembly: Place noodles on 6 individual plates. sppon on
peanut sauce and sprinkle with green onions. Slice poached
chicken breast halves on the diagonal and reassemble one on
top of each pasta serving. Surround pasta with snow peas to
resemble a nest. Sprinle pasta with peanuts and sesame
seeds; garnish with cilantro sprigs. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is a fantastic dish that Jill and I have used to entertain
many friends. Tom Wilkens, an Olympic swimmer and
Stanford teammate of mine, could not get enough of this
tasty meal when we had him and his wife, Stephanie over for
dinner. Sabir Muhammed, another Stanford swimmer, and his
wife, Yamuna, also enjoyed this dish while visiting.
Beware ,though, this is a very filling meal and suitable for the
hungriest athletes, or former athletes, like many of the Olson
clan!
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