Peanut Butter Chicken is one of my favorite take-out fake-outs. It's got all the flavor of a pad thai without the expense or hard to find ingredients. You can also make it with sunflower seed butter to accommodate for nut allergies.
2tablespoonpeanut butteralmond butter, or sunflower seed butter can also be used
2tablespoonsoy sauce
1tablespoonhoney
1tablespoonsesame oil
1tablespoonfresh ginger (grated)
½teaspoonred pepper flakes
16ozlinguine pasta or thin spaghetti pasta
1carrotsshredded
2boneless, skinless chicken breastchopped
1bunchgreen onion (chopped)you can get by with less
2tablespoonfresh cilantro (chopped)
Instructions
Whisk together the vinegar, the 5 tbsp. oil, the peanut butter, soy sauce, honey, sesame oil, ginger, and red pepper. Set aside.
In a large pot of boiling, salted water, prepare the pasta according to package instructions. While the pasta is cooking, heat the remaining 2 tablespoons vegetable oil until very hot. Cook the carrot for 1 min. Add the chicken and green onions to the pan and cook, stirring constantly, until chicken is cooked.
Drain the pasta and toss with sauce and cilantro. You may toss chicken in as well, but we like to serve it atop the noodles. Otherwise, the chicken drops to the bottom and is not evenly distributed.
Serve this dish hot or at room temperature.
To freeze: store the sauce and the cooked chicken mixture in separate containers. Thaw completely in the refrigerator. Reheat before tossing with fresh cooked pasta.