Thai Chicken Pasta

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Pre-Notes

This is similar to the Thai Chicken Pasta that was served at The Cheesecake Factory.

Ingredients

Sauce

1. 1 1/2 c creamy natural peanut butter, 384 g
2. 6 T water
3. 6 T lime juice
4. 6T molasses
5. 3 T soy sauce, reduced sodium
6. 6 garlic cloves, minced
7. 1 T rice vinegar
8. 1 T sesame oil
9. 1/2 t crushed red pepper flakes

Pasta

10. 16 oz small pasta or spaghetti, cooked to package directions, reserve pasta water
11. 2 large carrots julienned or 1 c match-stick carrots
12. 8 c finely shredded Chinese or napa cabbage
13. 1 lb. chicken breast, grilled and sliced
14. 2/3 c fresh cilantro, minced
15. 3 T unsalted, dry roasted peanuts, chopped
16. fresh bean sprouts for garnish

Instructions

Sauce

1. In a small bowl, whisk the peanut butter, water, lime juice, molasses, soy sauce, garlic, rice vinegar, sesame oil and red pepper flakes until smooth; set aside.

Pasta

1. Place pasta in a large bowl, stir in the cabbage, and carrots.
2. Whisk sauce and pour over the spaghetti mixture; toss to coat.
3. If pasta is too dry, add a little pasta water to desired consistency.
4. Sprinkle with cilantro and peanuts.
5. Serve with grilled chicken on top.
6. Garnish with bean sprouts.

Picture of Recipe