It’s been a while since we’ve brought you guys a fun recipe. Maybe that would be because we’re currently residing in an apartment, and every time, without fail when I decide to stand outside and photograph said recipes out of necessity of a dark apartment, people magically appear in hoards parading by the balcony. It would probably help if I changed first and didn’t do it in pajama bottoms with crazy bun hair on top of a chair, but that’s neither here nor there. Go away, pedestrians. Stop walking and stuff. I have to take photos of my food.
So since they’re some of our very favorite posts {because who are you if you can’t be a food nerd like us?!} we thought we’d drop in with a fun little concoction of sorts.
I totally sacrificed my pride for the well being of our readers. Apologies to the couple one unit down who officially think I’ve lost it.
Today’s fabulous recipe? Creamy Thai Chicken Pasta. We would love to take cred for this wonderful concoction, but we had some great friends make it at their house the other night and we instantly fell in love. We told them you guys would love it too, and they passed it on to us. Wasn’t that sweet? This yields a generous amount for a family or dinner party.
So without further ado, here’s what you’ll need:
• 8 oz. Spaghetti {we used angel hair pasta} • 12 green onions • 3 yellow squash • 1 red bell pepper {we say more if you love bell pepper} • 1 tbsp dark sesame oil {Imperial Dragon} • 1 tbsp minced garlic • 1/4 cup creamy peanut butter • 1/4 cup soy sauce {reduced sodium} • 3 tbsp lime juice • 1 tbsp sugar • 1 tsp crushed red pepper {we say less to taste -be ready for a kick, so you may want to try it first} • grilled chicken {or you can totally cook it up in the skillet}
Note: for healthier versions, you may omit the sugar and do all natural peanut butter – give or take a few more things to taste. No judging.
Cook your spaghetti {no salt}. Grill your chicken or add to the oven so it can bake while you prep the rest.
Cut onion, squash + red pepper. Cook them in boiling water for three minutes, drain and set aside.
Pour oil in a large skillet {we used a wok} + place over medium heat until hot + add your chicken- add garlic, and cook for one minute stirring constantly. Add peanut butter, stirring until smooth.
Stir in soy sauce, lime juice, sugar and crushed red pepper. Then add your veggies to the skillet and toss gently.
Y’all. It’s delicious.
Add the spaghetti and transfer to a serving platter. Tada! Happy dance.
Ps. I finally ventured to Walmart because I can’t find our packed dishes, if any of you are wondering where they’re from. At least that’s what I told Jamin. Thanks, Pioneer Woman!
As always, let us know if you try it. We’d love to hear!
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