Thai Peanut Chicken Pasta
By: Kristen Podulka
Published: Sunday, February 21, 2010 - 2:19am

Ingredients




12 ounces spiral pasta
2 cups shredded cooked chicken breast (a pre-cooked rotisserie chicken from the grocery
1/2 cup carrots, shredded
1/2 cup cucumbers, diced
1/2 cup fresh cilantro, chopped
1/2 cup salted peanuts
1/4 cup green onions, chopped
1 cup chunky peanut butter
1/4 cup chicken stock
1/4 cup rice vinegar
1/4 cup fresh lime juice (do not use bottled)
2 tablespoons dark sesame oil
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons fresh ground ginger

Preparation

1 Cook pasta according to package directions. 2 Set aside to cool. 3 In a large bowl toss together cooled pasta, chicken, carrots, cucumber, cilantro, peanuts, and green onion. 4 Set aside. 5 In a large microwave safe bowl, whisk together peanut butter, chicken broth, rice vinegar, lime juice, sesame oil, soy sauce, sugar, and ginger. 6 Warm sauce mixture in microwave for 1 minute, remove, and whisk well. 7 Pour warm sauce over pasta and stir to combine all ingredients. 8 Serve warm or refrigerate and serve cold. (Leftovers are great the next day!)

About


I came up with this recipe in a desperate attempt to re-create the Thai Pasta entree at Cheesecake Factory--my favorite dish to order there! I looked at many versions of similar recipes and used them as the base for this recipe. The result is this delicious, peanutty, flavor-packed pasta! (Unfortunately it's also calorie-packed, so watch portion sizes and enjoy in moderation.)