As international week continues, Thai Chicken and Noodles with Peanut Sauce is on today’s menu. Spicy and nutty and full of savory flavor!
What you need:
Chicken:
- 8 boneless, skinless chicken thighs
- 4 cloves garlic
- 1 teaspoon crushed red pepper
- 4 teaspoons fresh grated ginger
- 2 Tablespoons brown sugar
- 2 Tablespoons white wine vinegar
- ½ teaspoon anchovy paste
- 2 Tablespoons olive oil
- 2 Tablespoons soy sauce
Noodles:
- 4 cups cooked vermicelli or thin spaghetti
- 4 Tablespoons chunky peanut butter
- 4 Tablespoons soy sauce
- 2 Tablespoons sesame oil
- ¾ cup chicken broth
- 4 cloves garlic, crushed or minced
- 1 Tablespoons fresh grated ginger
- 1 teaspoon crushed red pepper
- 2-3 green onions
- Toasted sesame to garnish
How to Do it:
Chicken:
Combine all the ingredients in a Ziploc bag, including the chicken. Squeeze it and massage to make sure all the ingredients are evenly covering the chicken. Marinate 6-8 hours.
Grill the chicken on medium-high until there is no pink.
While it is cooking, move on to the
Noodles:
Slice the green onions at an angle and set aside.
Combine all the ingredients except the noodles, onions and sesame seed in a saucepan. Heat on medium, stirring frequently, until well blended and hot.
Stir in the noodles. Toss until they are all well coated.
Add the green onions, leaving out about 2-3 teaspoons for garnish. Toss well.
Remove chicken from grill and allow to rest about 5-10 minutes. Slice the thighs.
Place ¼ of the noodles mixture in a bowl. Top with two thighs, a sprinkle of green onion and some sesame seeds.
Serve hot!
Serves 4
Copyright 2015 The Lazy Gastronome