What’s For Dinner? Thai Peanut Chicken Noodle Salad

What a name! But what a dish! This is a new favorite of mine. I found two different but similar recipes for this dish, but wanted some of what each had to offer. So I combined bits and pieces and came up with this recipe. It’s totally shelf stable with the exception of if you are adding fresh vegetables (which are ones that can be commonly grown in a garden), but it would be just fine without the veggies as well. I definitely wouldn’t complain in a food shortage crisis! πŸ™‚ Another bonus to this meal is that it can be served warm or chilled. So it’s a great make-ahead meal if you’d like as well. Anyway… ENJOY!

(And aren’t you so proud of me? I remembered to take a picture!!) πŸ˜€

Thai Peanut Chicken Noodle Salad

Download Printable Version
Ingredients:

  • 3/4 to 1 cup Asian Sesame Dressing, divided (I used Ken’s Steakhouse light version)
  • 1 pint canned chicken, in small chunk size pieces
  • 1 Tbsp peanut butter (creamy or chunky works)
  • 1 Tbsp honey
  • 1/4 tsp crushed or ground red pepper (more or less depending on your spicy preferences)
  • 8 oz (1/2 a 1 lb box) angel hair pasta (or thin spaghetti)

optional ingredients to add, if rotating or if you have a garden with them… πŸ™‚

  • 2 green onions, sliced
  • 1 cucumber, peeled, cut in half lengthwise, seeds removed, and sliced
  • 1 cup slivered carrots (I like the matchstick kind you can buy at the store)

Directions:

-Cook pasta as directed on the package and drain. Rinse with cold water (if serving cold). Set aside.
-While the pasta is cooking, toss the cooked chicken chunks with about ΒΌ cup of the Asian Sesame Dressing (enough to fully coat all the chicken) and set in the fridge to chill (if you’re serving cold).
-In a separate bowl, mix the remaining dressing, peanut butter, honey and red pepper.
-In your serving bowl, dump in the pasta, the chicken mixture, and the peanut butter mixture along with any remaining ingredients you are using. Mix lightly till all the pasta is covered with the sauce.
-Serve warm or chill in fridge for 4-8 hours before serving. Serve with soy sauce, if desired. (I like it the way it is, but hubby likes it with the soy sauce.)
-This will make about 4 main dish meals, or 6-8 side dishes. It can easily be doubled to make about 8 main dishes or to take to a potluck or something. ENJOY!

(adapted from EverydayFoodStorage.net)

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