THAI CHICKEN PEANUT NOODLES
Thai Chicken Peanut Noodles is a light and easy Thai dish with a spicy, creamy peanut sauce. It's tossed with crunchy veggies, pasta and chicken!
Provided by Krista
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together reduced fat peanut butter, fresh lime juice, low sodium soy sauce, brown sugar, chopped fresh cilantro, chopped fresh basil, ground ginger, and red pepper flakes. Whisk until smooth.
- Bring a large stockpot of water to a boil, throw whole wheat spaghetti in water and cook until al dente. {about 8-10 minutes}
- Drain water and toss in cooked chicken, red pepper, green onions, and peanut sauce with pasta. Toss to coat. Garnish with sesame seeds.
THAI PASTA WITH SPICY PEANUT SAUCE
We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. -Donna McCallie, Lake Park, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.
Nutrition Facts : Calories 410 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 66g carbohydrate (18g sugars, Fiber 8g fiber), Protein 14g protein.
THAI CHILI PASTA TOSS
Peanut butter and Thai chili sauce give you a great head start on this restaurant-style beef and pasta toss.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt and adding peas and peppers to the boiling water for the last 2 min.
- Meanwhile, heat oil in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is evenly browned. Add peanut butter, chili sauce and soy sauce; stir-fry 1 min. or until meat is done and sauce is thickened.
- Drain spaghetti mixture. Add to sauce in skillet with the onions; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
THAI PASTA TOSS
Make and share this Thai Pasta Toss recipe from Food.com.
Provided by momEgodess
Categories Spaghetti
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- * May use only white sesame seeds. Used jarred jalapeno slices and it was fine. If you don't have crunchy peanut butter you can use smooth and add finely chopped peanuts for texture.
- Cook pasta according to pkg directions. Drain and set aside.
- In a 12 inch skillet heat 1 T oil over medium heat. Add the jalapeno, carrots, mushrooms and bell peppers. Stir and cook until the veggies are tender and the mushrooms have released their liquid. About 5 minutes.
- Add all of the sesame seeds and green onions. Toss well and remove from heat.
- In a small bowl, whisk together the vinegar, peanut butter, water, curry powder and remaining 2 t oil.
- When the pasta is done, drain well and add to the veggies in the skillet.
- Place over low heat and add the reserved peanut butter sauce. Toss to mix all. Serve immediately.
Nutrition Facts : Calories 251.2, Fat 9.1, SaturatedFat 1.3, Sodium 45.3, Carbohydrate 35.5, Fiber 3.8, Sugar 4, Protein 8
THAI CHICKEN PASTA
I try to buy fresh chicken when it's on sale. I cook a big batch in the slow cooker, then cut it up and package it in small amounts suitable for recipes like this. When I want it, I just need to pull it out of the freezer and let it thaw. -Jeni Pittard, Canon, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions., Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through., Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.
Nutrition Facts : Calories 409 calories, Fat 10g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 474mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 6g fiber), Protein 33g protein.
FIVE INGREDIENT PASTA TOSS
Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.
Provided by elsaw
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the olive oil and garlic in a small bowl. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
Nutrition Facts : Calories 428.5 calories, Carbohydrate 63.7 g, Fat 15.8 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 662.4 mg, Sugar 5.3 g
THAI BEEF & PASTA TOSS FOR TWO
Soy sauce, green onions and peanut butter make a fast and easy sauce for this Thai Beef & Pasta Toss for Two.
Provided by My Food and Family
Categories Home
Time 30m
Yield 2 servings, 2-1/4 cups each
Number Of Ingredients 9
Steps:
- Cook spaghetti in large saucepan as directed on package, adding peas and peppers to the boiling water for the last 2 min.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 to 4 min. or until done. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened.
- Drain spaghetti mixture. Add to meat mixture along with the onions; mix lightly. Top with nuts.
Nutrition Facts : Calories 690, Fat 30 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 38 g
THAI SPAGHETTI TOSS
The peanut sauce for this recipe can be made ahead and frozen, allowing you to whip up this flavorful supper on any night of the week. It can also be made vegetarian by eliminating the chicken.
Provided by Rose J
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For the Sauce:.
- Peel the garlic. With the blender on, drop the garlic cloves, one at a time, through the opening in the lid, blending until finely chopped. Pour the lime juice into the blender container. Stop the blender, and add all the remaining ingredients, along with 1/2 cup water. Pulse on high speed just until the ingredients are combined, about 5 seconds.Scrape down the sides of the blender container and pulse 3 or 4 more times. The sauce is now ready to use with the pasta or as a dipping sauce, or it can be refrigerated or frozen for future use.
- For the Pasta:.
- Bring 3 quarts lightly salted water to a boil in a covered 4 1/2-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
- While the chicken defrosts, rinse and drain the bean sprouts, shaking the colander to remove as much water as possible. Set aside. Cut the scallions into roughly 1-inch pieces, using all of the whites and enough tender green tops to make 11/2 cups. Set aside. Coarsely chop the peanuts and set them aside.
- Heat the oil in an extradeep 12-inch skillet over medium heat. Cut the chicken (fresh or partially defrosted) into bite-size pieces, adding them to the pan as you cut. Cook, stirring occasionally, until the chicken turns white on the outside, 4 minutes. Then add the snow peas (if using) and scallions to the skillet. Continue to cook, stirring constantly, until the chicken is no longer pink in the center and the snow peas are bright green, about 2 minutes more. Add the bean sprouts and peanut sauce to the skillet, and reduce the heat to low. Stir to mix well, and simmer until ready to serve.
- When the pasta is done, drain it in a colander, shaking it to remove as much water as possible. Return the drained pasta to the cooking pot. Add the chicken mixture and toss until well mixed. To serve, divide the pasta, chicken, and vegetables evenly among four plates. Sprinkle 1 tablespoon of the chopped peanuts over each plate and serve.
Nutrition Facts : Calories 598.9, Fat 24, SaturatedFat 4.2, Cholesterol 43.9, Sodium 624, Carbohydrate 65, Fiber 4.6, Sugar 16.4, Protein 33.5
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