thai peanut noodles.

it was january 31 this year when we first made the peanut thai noodles.
a tempur-pedic magazine had come in the mail that day and i was ranting to anna about their advertising and beautiful people and single people and tempur-pedic promises of buying a bed and looking just as beautiful as that and i may or may not have turned bitter for a while there. hey, i was hormonal. you can't blame me.

see? pajamas, good food in the making, and advertising getting in the way of a good day.
alright, so it was more attitude and picking on the ad that made my day better because i could take it out on something.
it's all good.

a peek at the recipe. i have the actual thing below. :)

exotic, aye? mhmm. the sriracha was found at our little sentry, thank goodness.

onion....garlic... ginger. staple ingredients, peoples.

noodles & co. is just too good!

a peek at another ad. hahaha.

the next morning, as breakfast. no kidding. i think it's just that good. 

♥

tonight's version with rice sticks...if i got the name right. :P

Thai Peanut Noodles
Notes: This makes quite a bit, probably easily feeds 4-6. Also: I did chili sauce to taste. I used broccoli/carrots/bean sprouts. I mixed it all together. Yum! :)

1-2 Lbs. chicken, cut into thin strips
vegetable oil (to saute)
2 Tbsp Sriracha chili sauce (we just found this at our local grocery store.
juice of 1 lime
3 cloves garlic, pressed
1 Tbsp. fresh ginger, minced
3-4 shakes soy sauce
salt & pepper (to taste)
16 oz. (1 pkg.) linguine noodles

**peanut sauce (see below)
peanuts
2-3 limes, sliced
The following are all to taste, add as much or little as you want (If you do lots of veggies, I would recommend making extra sauce)
-shoestring carrots (I just used the packaged kind)
-broccoli florets, chopped
-green onion
-peanuts (chopped)
-bean sprouts

In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken (this is what we did) OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. Garnish with peanuts and limes.

**peanut sauce: (I found this good peanut sauce from "Our Best Bites":)
1 c. chicken broth
6 Tbsp. (heaping) creamy peanut butter
2-4 tsp. Sriracha chili sauce (on Best Bites, they said that 2 tsp. is mild and 4 is hot... we used about 4 TABLEspoons.. and for us, that was about right.)
3 Tbsp. honey
6 Tbsp. soy sauce
3 Tbsp. fresh minced ginger
4-5 cloves garlic, pressed or minced

Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

yummy ever after, i tell ya.
the end.

 

p.s. anna bought this adorable coffee/tea cup and saucer at ikea for me.
when she handed it to me, i fell in love.

dangit, she went there before i've done more than see their site. boohoo.