Thai Peanut Chicken Pasta

Category: Main Dishes | Blog URL: http://kpcooking.blogspot.com/2009/08/thai-peanut-chicken-pasta.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kristen Podulka

Ingredients

12 ounces spiral pasta

2 cups shredded cooked chicken breast (a pre-cooked rotisserie chicken from the grocery

1/2 cup carrots, shredded

1/2 cup cucumbers, diced

1/2 cup fresh cilantro, chopped

1/2 cup salted peanuts

1/4 cup green onions, chopped

1 cup chunky peanut butter

1/4 cup chicken stock

1/4 cup rice vinegar

1/4 cup fresh lime juice (do not use bottled)

2 tablespoons dark sesame oil

2 tablespoons soy sauce

2 tablespoons white sugar

2 tablespoons fresh ground ginger

Preparation

Cook pasta according to package directions.

Set aside to cool.

In a large bowl toss together cooled pasta, chicken, carrots, cucumber, cilantro, peanuts, and green onion.

Set aside.

In a large microwave safe bowl, whisk together peanut butter, chicken broth, rice vinegar, lime juice, sesame oil, soy sauce, sugar, and ginger.

Warm sauce mixture in microwave for 1 minute, remove, and whisk well.

Pour warm sauce over pasta and stir to combine all ingredients.

Serve warm or refrigerate and serve cold. (Leftovers are great the next day!)

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About

I came up with this recipe in a desperate attempt to re-create the Thai Pasta entree at Cheesecake Factory--my favorite dish to order there! I looked at many versions of similar recipes and used them as the base for this recipe. The result is this delicious, peanutty, flavor-packed pasta! (Unfortunately it's also calorie-packed, so watch portion sizes and enjoy in moderation.)