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Spaghetti with Chicken and Thai Peanut Sauce

I found this recipe in a book I picked up at a cookbook exchange that I went to with a friend. Cool idea. For a $5 donation/fee, you got to drop off any old cookbooks you didn't want anymore and walk out with as many of the books and magazines that you wanted. The leftover books were donated to a non-profit used bookstore More Than Words in Waltham, MA, that's run by teenagers.

This recipe was a hit. We had it two days in a row and have cooked it several more times since then. Definitely want those chopped peanuts on top at the end...a really nice crunch. I even happened to have a bottle of riesling that I opened since the book recommended riesling and it did indeed pair very nicely with this dish. Oh and we substituted in Linguine since I had no spaghetti in the house.

Want to make this vegetarian? Leave out the chicken and use vegetable broth instead of chicken broth. I imagine you could marinate tofu instead of chicken and that could work. Or just leave out the chicken and it would still be a very satisfying dish.


small photo of Spaghetti with Chicken and Thai Peanut Sauce



Spaghetti with Chicken and Thai Peanut Sauce

A Thai favorite, peanut sauce flavored with soy, ginger, lime, and hot pepper is usually served as a dip alonside chicken or pork satay. In this version, East meets West; the sauce is thinned with chicken stock and tossed with spaghetti, chicken, and scallions.

Serves 4

3 Tbsp plus 1 tsp soy sauce
2 Tbsp plus 1 tsp lime juice (from about 2 limes)
1 Tbsp cooking oil, plus 1 Tbsp more if needed
4 cloves garlic, minced [used 8 cloves since we love garlic]
3/4 tsp ground ginger
3 boneless, skinless chicken breasts (about 1 pound in all)
1/2 cup chunky peanut butter, preferably natural
1 cup canned low-sodium chicken broth or homemade stock
1/2 tsp sugar
1/2 tsp salt
1/8 tsp dried red-pepper flakes, or to taste [bumped up to 1/4 tsp and still not too spicy]
3/4 pound spaghetti
3 scallions including green tops, chopped
1/3 cup chopped peanuts (optional, but you should include them!)

1. In a medium, shallow glass dish or stainless-steel pan, combine the 3 Tbsp soy sauce, the 2 Tbsp lime juice, 1 Tbsp oil, garlic, and ginger. Add the chicken; turn to coat. Let marinate at least 10 minutes.

2. Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 tsp soy sauce and 2 tsp lime juice, peanut butter, broth, sugar, salt, and red-pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth.

3. Heat a grill pan over moderate heat. Cook the chicken until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices. Alternatively, heat the remaining 1 Tbsp oil in a heavy frying pan. Cook and slice the chicken the same way.

4. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with the chopped peanuts, if using.


Wine Recommendation: A little bit of sweetness in the wine would be great with the Asian spices here. A kabinett riesling from the Mosel-Saar-Ruwer region of Germany has just the touch and good acidity.


big photo of Spaghetti with Chicken and Thai Peanut Sauce


This recipe is from the book: Quick From Scratch Pasta, from Food & Wine Books copyright 1996
Editor in Chief: Judith Hill

This book is nice...full-page photo of every dish on the page opposite the recipe, and a wine recommendation given for each recipe.

Looks like you can pick it up used here and here


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Doesn't look pretty but sounds yummy. :) I might have to give this a try when I have access to a kitchen again. I will save this in my memories. In fact, I think I might be saving a lot of these recipes of yours there.

I think it looks delicious! But that's probably because I've tasted it and know to want more. I hope you like some of these recipes.

We do a Pad Thai that is similar. We love it. My stepdaughter is not as enthused.

huh...peanut sauce seems to win over most picky eaters. Even I liked it as a kid.

Love how all of those are shelf-staple ingredients (except the scallions) - this sounds yummo to me.

Maybe that's why we make this so often...I usually have the ingredients available.

THAT SOUNDS DELICIOUS. I love anything with peanut butter in it. I will have to try this. I do have a peanut butter sauce recipe for pasta but for some reason it never occurred to me to marinate chicken with it.

I've also posted this recipe for African Chicken Peanut Soup that uses peanut butter. Let me know if you try any of them.

OM NOM!

Here via canyoncat and adding you if that is okay. Your recipes sound yummy! Are many of them dairy/lactose -free?

Welcome! I haven't avoided dairy on purpose but I think a lot of the recipes are dairy-free anyhow. This post lists almost all of the recipes I've posted so far. And if you look at the recipelist tag, you'll see links to a bunch of the recipes I've tried.

OMG! Gonna need to try this one!

and most people like peanut sauce so maybe your wife will like it too :-)

She will like it if it is not too spicy.

yeah...both B and I are cautious of spiciness so I tend to use less crushed red pepper. It has the faintest hint of heat most times I make it. In fact, it's easy to miss if you're not looking for the pepper heat. I've been sprinkling a little into things since I think a little heat tastes good. Mainly, I've been trying to build up my tolerance for spiciness because I hate it when I'm at a restaurant or a friend's house and can't eat something just because it's too spicy for me. I've come a long way but I still have a long way to go in building up my tolerance. Oh and I had heard that the capsicum in peppers might have some health benefits too.

I love spicy food... hot or not. I am looking forward to a couple of nice Mexican meals while we are out west. Arizona has some wonderful Mexican food.

I'll have to try this! Thanks for posting it.

This looks delicious! Definitely looks hearty enough to have for dinner without the chicken, but I bet it would be tasty with some tofu.

I am planning on giving this one a try on Saturday for Robin's brother and his wife. I think I may actually try it with the linguine instead of spaghetti, it looks nice. Did you serve a veggie with it or just the noodle dish?

I am tempted to pick up a bottle of Riesling to go with it too. Robin's brother tends to not like white wines which would have me drinking it all myself. That could be fun as long as I am home and not going anywhere. :)

(added to memories)

I need an "OM NOM NOM" or "Yummy!" icon… ;-p

Edited at 2011-08-28 04:05 pm (UTC)

*grin* This recipe did indeed go over quite well at our house.

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