Monday, August 20, 2012

Thai Peanut Chicken Pasta

Ok, so - this recipe is one of my hubby's favorites and if you like peanut'll like this one.  I found this recipe years ago from South Beach and it has stayed with us!  This one is really easy to make but you will need to go to the grocery store because it calls for ingredients that you may not have in your napa cabbage, dark sesame oil, rice vinegar and soba noodles

Let's talk about Soba noodles for a minute because some are gluten free and some are not.  If the Soba noodles you get are pure buckwheat noodles then you are gluten free.  Just read your ingredients.  Buckwheat is not a wheat but a plant in the carrot family, it is the seed kernels of the flowers, and is low in fat, high in iron, and gluten free.  Eden Foods makes a 100% buckwheat Soba noodle.  If you are not interested in Soba noodles for this dish and you want to have just make this with regular wheat pasta, use linguine. 

Dont make this pasta dish with Quinoa noodles.  Quinoa is naturally dry and the pasta needed for this dish needs to have some moisture to it.

So - here is the recipe.  I hope you enjoy it!  I serve this with a salad and for my non Gluten Free hubby, a side of garlic bread :)


4 Ounces Soba noodles
1 1/2 lbs boneless, skinless chicken breast
3 teaspoons dark sesame oil, divided
1/3 cup creamy or crunchy peanut butter (I LOVE crunchy)
2 Tablespoons Gluten Free Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons water
1 head of Napa cabbage, shredded
2 scallions, thinly sliced
Salt and Black Pepper


Cook noodles according to package directions; run under cool water and drain. 

Season chicken well with salt and pepper and toss with 1 tsp of sesame oil.  Heat grill pan or skillet over medium-high heat; cook chicken until browned and no longer pink in the middle. 

Whisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large bowl.  Thinly slice chicken and add to peanut butter mixture.  Add noodles, cabbage and scallions.  Toss gently to combine all and serve.

Makes 4 servings
Per Serving
370 calories, 13 grams fat, 2.5 saturated fat, 42g protein, 19g carbs, 2 grams dietary fiber, 500 mg sodium

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