Thai Spaghetti Toss
Ingredients
- 4 fresh garlic cloves
- 12 lime, juice of ⓘ
- 12 cup creamy peanut butter ⓘ
- 14 cup ketchup ⓘ
- 14 cup reduced sodium soy sauce ⓘ
- 14 cup light-brown sugar ⓘ
- 2 tablespoons vegetable oil ⓘ
- 4 teaspoons minced ginger ⓘ
- 1 tablespoon red wine vinegar or 1 tablespoon cider vinegar ⓘ
- 1 tablespoon onion powder
- 1 tablespoon dark sesame oil, Asian ⓘ
- 12 teaspoon red pepper flakes (more or less to taste) ⓘ
- 12 ounces angel hair pasta ⓘ
- 1 lb skinless chicken breast half ⓘ
- 8 ounces fresh bean sprouts ⓘ
- 1 -2 bunch scallion (for about 1 1/2 cups of pieces) ⓘ
- 14 cup unsalted dry roasted peanuts ⓘ
- 2 teaspoons vegetable oil ⓘ
Instructions
- 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 & Diet Analysis (per serving)
965
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).