Ingredients
-
1
-
3
-
1
-
2
-
1/2
-
2
-
8
-
5
-
1
-
1/4
-
1/4
-
1/4
-
3
-
1 1/2
-
Directions
Thai Peanut Chicken Pasta, This recipe originated as a copycat of a dish they serve at California Pizza Kitchen I’ve never been to the restaurant, but I came across it on a website called DinnerThenDessert I’ve changed it a little bit over time My whole family loves this recipe It is easy to make, and you can serve this warm or at room temperature, it’s delicious either way , Really should be more stars We LOVED this! DH said it reminded him of a Thai dish LOL! used half a bag of coleslaw mix, added some broccoli that needed to be used Everything else as written but only made enough for two servings used rotisserie chicken as suggested Going into my BestOf
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bring a Pot of Water to Boil. |
|
2
Done
|
Add 1-2 Tbsp of Salt to Season the Water. |
|
3
Done
|
Cook Pasta, Al Dente ( a Minute Shy of What the Box Says). |
|
4
Done
|
Drain Pasta and Toss With 2 Tbsp Sesame Oil. |
|
5
Done
|
Pat Dry the Inside of the Pot and Add 1 Tbsp of Sesame Oil. |
|
6
Done
|
If You Would Like to Add Some Green Onions as a Garnish at the End, Reserve 1/4 Cup of Them Before Putting the Rest in the Pan. |
|
7
Done
|
Add the Green Onions, Carrots, Napa Cabbage, Purple Cabbage, Chicken, Garlic and Ginger. |
|
8
Done
|
Saute For a Minute or Two Until They Have Softened and Barely Start to Turn Color. |
|
9
Done
|
Mix Together the Honey, Peanut Butter, Soy Sauce, Vinegar and Sambal Oelek, (or Sriracha), and Pour Into the Pot. |
|
10
Done
|
Stir All the Ingredients Together and Add the Pasta Back Into the Pot. |
|
11
Done
|
Toss the Pasta With the Rest of the Ingredients and Serve. |
|
12
Done
|
Garnish With Remaining Green Onions If You Chose to Reserve Some, and Chopped Peanuts, If Desired. |
