Both of us love pad thai but neither of us have the time this week to go all out and make the full-fledged dish. Instead, we searched for one that was similar but feasible to make on our schedule - and without having to buy too many ingredients. When I found this recipe, it seemed simple enough. We ended up loving it!
Ingredients
- 6 oz. boneless, skinless chicken breasts
- 1/4 cup peanut butter
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp hoisin
- 1/2 tsp minced fresh ginger
- 4 oz. linguine or spaghetti
- 1 12-ounce bag steam fresh vegetables; we used carrots, broccoli, snow peas, and water chestnuts
Directions:
Boil a large pot of salted water for pasta.
While water is heating up, put chicken in a medium saucepan and cover with water; bring to a boil. Then cover and reduce to low heat, simmering until cooked through, about 12 minutes. Once cool, shred chicken into bite-size pieces.
Stir peanut butter, soy sauce, garlic, hoisin sauce and ginger in a large bowl.
Cook pasta in the boiling water until al dente, about 1 minute less than instructions on package. Steam veggies in the microwave and then add to the pasta until both are tender, about one more minute. Drain, reserving 1/2 cup of the pasta water. Stir the reserved pasta water into the peanut sauce; add the pasta, veggies, and chicken; toss well to fully coat with sauce.
Yield: 3 servings
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