It's the night before Thanksgiving...Eat Light... Thai Peanut Noodles

by Katie Chin, Tastemaker in Residence

These noodles are easy and loaded with flavor and a nice light meal to serve the night before a huge Thanksgiving feast.



8 oz dried fettucini 
3/4 cup smooth peanut butter 
3/4 cup coconut milk 
1/4 cup water 
4 tsp red curry paste 
2 Tbsp freshly squeezed lime juice 
3 Tbsp soy sauce 
3 Tbsp brown sugar 
1/8 tsp Srircha 
½ cup blanched snow peas, julienned 
½ cup carrot, cut into matchsticks 
1 cup shredded roast chicken
Crushed roasted peanuts for garnish


  1. Boil the pasta according to package directions. Rinse, drain and set aside. 
  2. Heat the peanut butter, coconut milk, water, red curry paste, lime juice, soy sauce, brown sugar and crushed red pepper over medium-low heat in a saucepan until the mixture begins to simmer, stirring constantly. Add the snow peas, carrots and chicken and stir for 30 seconds. Transfer to a large bowl. 
  3. Add the reserve pasta and toss until pasta is coated. Garnish with crushed peanuts.