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Subject: Anybody have luck making Thai Chicken Pasta?

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BellaDonna User is Offline

Barrel Racker
Posts:1890

04/05/2006 6:18 PM
I love this Thai Chicken Pasta dish that I get at an eclectic restaurant. It has spicy peanut sauce, Julienne carrots, bean sprouts, and chopped nuts on top of multicolored (mostly green) linguini. Has anyone made a similar type dish? Care to share the recipe?

ChangeMe

Barrel Filler
Posts:1475

04/05/2006 6:55 PM
Sounds like Pad Thai with linguini instead of rice noodles.

BellaDonna User is Offline

Barrel Racker
Posts:1890

04/05/2006 7:00 PM
It does sound like that but it's not...many of the recipes I looked up was basically a recipe for pad thai but with linguini.

Appreciative User is Offline

Beaverton, OR

Grape Fermenter
Posts:418

04/05/2006 11:36 PM
For the sauce, try a Thai red curry paste. I use either Knorr or A Taste of Thai. It's quite spicy, so I just use a couple of spoonfuls to a cup of water. Cook the chicken pieces in the broth and then add the veggies. If I'm craving peanuts, then I'll add some crunchy peanut butter. Serve over pasta. I can't belive that my favorite restaurant was charging about $14 for this.

Corkage

Grape Puncher
Posts:975

04/09/2006 12:58 AM
sounds completely non-tradional. probably panang curry, not red curry.

BellaDonna User is Offline

Barrel Racker
Posts:1890

04/11/2006 12:12 AM
So I ventured out and made Thai Chicken Pasta tonight using my own recipe: 1 box of spinach linguini 1.5 pound of chicken breasts Julienne cut carrots 1/2 pound of bean sprouts Cilantro 1/2 cup of chopped peanuts 1/2 cup of Peanut Butter Company Smooth Operator Peanut Butter 1 bottle of Say-J mildly spicy peanut sauce Bake chicken for 35 minutes at 350 Boil linguini until desired tenderness, drain Warm peanut sauce in a large sautee pan on low heat, add peanut butter and 1/2 tbs of sugar (if desired for less tanginess from bottled peanut sauce), toss in sliced/diced chicken breasts, toss in linguini Transfer to plate, top with crushed peanuts, bean sprouts, carrots, and cilantro BD84 with room for improvement

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