For the past few years, Asian dishes have been popular. But homemade dishes are much better and less expensive than restaurant dishes.
Do you like Thai pasta? After tasting the recipe we are offering you today, you will never order Thai Pat from a local restaurant again. You will prefer to cook it at home.
Ingredients
1 pound thin spaghetti
3 tablespoons oriental sesame oil, divided use
1 cup julienned carrots
2 cups napa cabbage, sliced
2 cups chopped, cooked chicken breast meat
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons Sriracha sauce
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
Bring a pot of water to boil.
Add 1-2 tbsp of salt to season the water.
Cook pasta, al dente (I shoot for a minute shy of what the box says)
Drain pasta and toss with 2 tbsp sesame oil.
Pat dry the inside of the pot and add 1 tbsp of sesame oil.
If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
Add the green onions, carrots, napa cabbage, chicken, garlic, and ginger.
Saute for a minute or two until they have softened and barely start to turn color.
Add in the honey, peanut butter, soy sauce, vinegar, and Sriracha.
Stir all the ingredients together and add the pasta back into the pot.
Toss the pasta with the rest of the ingredients and serve!
Garnish with remaining green onions if you chose to reserve some
