Thai Peanut Saute

This is an older recipe from the blog, but honestly....it needed a lot of help. I mean, even the pictures were pretty sad. no wonder it had never been pinned.
(no! you cannot see them anymore. They have magically disappeared.)

A few weeks ago I was craving some thai peanut sauté done right! boom baby!
I decided I wanted to try making this recipe better. In the end it was SOO much better.
Smooth. Creamy. Spicy. Noodles....with cilantro.
(before, if you tried it... it was a little too much like eating spicy peanut butter coated noodles, I'm so sorry)
I put it up (the new and improved! version) on instagram and my facebook and it all wild.
 I'm really sorry it took so long for me to put it here! Holidays does do that to us doesn't it?

You know who at this the best? my 18 month old. what gives? its noodles!

so.
I give you.
for your viewing pleasure.

THAI PEANUT SAUTE! (crowd goes wild, wahhhhhhhhh) 

here is what you will need:..
(for a Vegetarian version, leave out chicken...sub tofu?... and sub chicken broth for veggie broth)

4 chicken Breast, cut into stripes or bite size pieces
2 TBS evoo
3 limes...1 juiced, 2-3 sliced
3 minced garlic
1 T fresh ginger minced (I used the fresh ginger in a tube)
2 T soy sauce
1/2 package of linguine noodles (about 8oz)
1 cup shoe string carrots
1 cup chopped (fairly small) Broccoli florets
1/2 cup chopped peanuts
2 chopped green onions
1/2  bunch of cilantro chopped

side note- My mom bought me a titan peeler from Bed Bath and Beyond years ago, and this handy dandy thing came with it. perfect for these carrots. The package was only like $15 and they have seriously been the best investment! 

Start the noodles in a large stock pot. 

and make your peanut sauce* in a small sauce pan. *See below

In a separate, large skillet saute chicken, chili paste, garlic, ginger, soy sauce, salt. 

when chicken is almost, mostly, fully cooked add veggies.{NOT cilantro} 

--your veggies will only need a few minutes to cook- so that is why I advise for you to have the peanut sauce and noodles prepped and done by the time the veggies enter the skillet. 

Drain the noodles and add them, with the peanut sauce to the chicken/veggies skillet. 

Toss until everything is well coated. 

Add Cilantro at this point. lightly toss.

 If the peanut sauce has thickened too much {from the starch of the noodles} add a few Tablespoons of chicken broth at time till it reaches desired consistency. 

Garnish with Lime, and peanuts, and maybe a little more cilantro. :)

Peanut Sauce

1+ can chicken broth

6 T peanut butter

1 tsp (more if you like it hot hot hot!)  of Sriracha chili sauce, or some type of chili paste 

3 T honey

6 T soy sauce

5 garlic cloves minced (or t mined)

In your sauce pan combine all ingredients over medium heat. Stir until sauce is smooth and blended. It will thicken as it stands. so, as mentioned above, add more broth till reached desired consistency. but it should be pretty runny. 

trust me. by the time its combined with all those startchy noodles, and the veggies has soaked some up, and its sat at the table while everyone is called. and called. and then yell/called again to come to the dinner table- it should be perfect. 

Thai Peanut Saute

Ingredients

4 chicken Breast, cut into stripes or bite size pieces

2 TBS evoo

3 limes...1 juiced, 2-3 sliced

3 minced garlic

1 T fresh ginger minced (I used the fresh ginger in a tube)

2 T soy sauce

1/2 package of linguine noodles (about 8oz)

1 cup shoe string carrots

1 cup chopped (fairly small) Broccoli florets

1/2 cup chopped peanuts

2 chopped green onions

1/2 bunch of cilantro chopped

Peanut Sauce

1+ can chicken broth

6 T peanut butter

1 tsp (more if you like it hot hot hot!) of Sriracha chili sauce, or some type of chili paste

3 T honey

6 T soy sauce

5 garlic cloves minced (or t minced)

Directions

Start the noodles in a large stock pot.

and make your peanut sauce* in a small sauce pan. *See below

In a seperate, large skillet saute chicken, chili paste, garlic, ginger, soy sauce, salt.

when chicken is almost, mostly, fully cooked add veggies.{NOT cilantro}

--your veggies will only need a few minutes to cook- so that is why I advise for you to have the peanut sauce and noodles prepped and done by the time the veggies enter the skillet.

Drain the noodles and add them, with the peanut sauce to the chicken/veggies skillet.

Toss until everything is well coated.

Add Cilantro at this point. lightly toss.

If the peanut sauce has thickened too much {from the starch of the noodles} add a few Tablespoons of chicken broth at time till it reaches desired consistency.

Garnish with Lime, and peanuts, and maybe a little more cilantro. :)

Peanut Sauce Directions:

in your sauce pan combine all ingredients on medium heat. Stir until sauce is smooth and blended. It will thicken as it stands. so, as mentioned above, add more broth till reached desired consistency. but it should be pretty runny.

trust me. by the time its combined with all those startchy noodles, and the veggies has soaked some up, and its sat at the table while everyone is called. and called. and then yell/called again to come to the dinner table it should be perfect.

PS I accidentally bought Fettuccine noodles.. don't mind those. you will want the LINGUINI noodles. 

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