Thai Chicken Pasta

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If you've been to Cheesecake Factory and tasted their Thai Chicken Pasta, this tastes just like it... only maybe a little better... if it's possible to beat Cheesecake!  I LOVE food. I do. I really do. I love all kinds of food, except seafood, unfortunately. If you've never tried Thai food, or Indian food, I HIGHLY recommend it! This pasta is delicious and different than your everyday noodles! 

I found this recipe a few years ago from The Sisters Cafe and absolutely loved it. There's a lot of ingredients, but it's super easy to make. Try it, trust me, you'll thank me later! :)

Thai Chicken Pasta 
1 lb thin spaghetti noodles
 
2 T. sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled (or just ginger powder)
1/2 C. smooth peanut butter
1/4 C. soy sauce
1 1/2 T. brown sugar
1 T. rice vinegar
1 scant tsp. crushed red pepper flakes
1 C. hot water

2 T. extra virgin olive oil
½ C. finely chopped white onion
½ C. finely chopped red pepper
2½ - 3 C. cooked, shredded chicken breast
¼ C. finely chopped cilantro leaves
1/2 teaspoon salt, or to taste

¼ Cup dry roasted peanuts, chopped (opt.)
2 T. sesame seeds (opt.)

Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. (You can easily just whisk everything in a bowl also.) Set aside.

Bring water to boil and cook noodles. Meanwhile, place olive oil in large skillet over medium heat. Saute onion and pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Add sauce and stir until heated through. Add noodles to chicken mixture. Toss to coat and garnish with peanuts and sesame seeds if desired. Makes 6 servings. Serve with edamame or naan.

Try it, let us know what you think! :)

Posted by: Ashley