Thai Chicken Pasts

By KRed

Chicken, pasta veggies, similar to Pad Thai

Ingredients

• Dressing
• 1/2 cup olive oil
• 5 large cloves garlic peeled
• 1/2 cup low sodium soy sauce
• 1/3 cup white distilled vinegar
• 2 tablespoons water
• 2 tablespoons honey
• 3 tablespoons sesame oil
• 1 large finger of ginger peeled
• Juice of whole lime
• 3/4 cup peanut butter
• Salad:
• 9 ounces brown rice noodles
• 1 Costco pkg boneless skinless chicken breast (approx 1 lb)
• 3 large carrots steamed in microwave then cut into chunks
• 2 red or Orange bell peppers cut into chunks
• 1 cup packed cilantro leaves
• 1 whole onion chopped
• 2 cloves garlic
• 4 oz fresh spinach
• 1 cup packed cilantro leaves
• Peanuts to garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

PREP: Cook noodles according to package but undercook a little.
DRESSING: Pulse all the dressing ingredients in a blender/food processor EXCEPT peanut butter.
CHICKEN: Could marinate the chicken in the fridge with 1/4 cup above dressing for about 15-30 minutes but I just cooked the partially frozen chicken with the blended dressing in the instant pot. Shred chicken in dressing.
VEGGIES: Prep all veggies and stir fry in non-stick cast iron pan till softened.
NOODLES: Slightly undercook. Drain and rinse in cold water.
ASSEMBLY: In Instant Pot on sauté, add noodles with the chicken/sauce and veggies to heat. Stir in spinach. Add cilantro at end. Serve hot. . Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and...)