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
- Boil the pasta according to package directions. Rinse, drain and set aside.
- 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.
- Add the reserve pasta and toss until pasta is coated. Garnish with crushed peanuts.