Umami Recipes
Umami Recipes

Dani Moore Recipes

MAIN DISH Cheesecake factory recipe Thai chicken Pasta

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Ingredients

1 cup smooth peanut butter

1/4 cup soy sauce

3 teaspoons chili paste

2 tablespoons brown sugar

2 limes, juiced

1/2 cup hot water

1 clove of garlic, minced

1 teaspoon rice vinegar

1 teaspoon ground ginger

1/2 teaspoon sesame oil

Bean sprouts

Directions

PASTA:

  1. 1/2 pound thin, spaghetti, fully cooked and drained.

  2. Two boneless, skinless chicken breast, fully cooked and sliced diagonally.

  3. Two carrots, Julienne cut

  4. One small can water chestnuts, sliced and drained.

  5. A handful of chopped peanuts for garnish.

  6. One bunch of cilantro, chopped

SAUCE:

  1. Put all ingredients into a small bowl and mix into welcome combined. Store in the refrigerator until needed.

TO MAKE

  1. Blanch the carrots in boiling water for three minutes, pulling them out while they’re still bright and crisp.

  2. Place in a large bowl with the cooked pasta, sliced chicken, water chestnuts, and cilantro.

  3. For the sauce over the pasta and toss to coat.

  4. Top with more cilantro, bean sprouts and chopped peanuts.

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