Josh knows I really love the Thai Peanut Salad that was formerly served at Cafe Zupas. Out of the goodness of his heart he made me this salad/pasta bowl.
I decided to make these pictures in a collage this time to kind of give a picture summary of what Josh did to make this delicious meal. Josh first made this dish as a salad which was great, he didn’t like the warm sauce and the fresh vegetables of a salad. The last few times he made this dish he prepared rice noodles and he has a pasta bowl. I combine all three and put the salad, noodles, and sauce together.
Thai Peanut Chicken Salad/Pasta Bowl
First you chop the chicken into small chunks and coat them in corn starch and spices (see recipe below). Next you saute the chicken in a pan with a small amount of vegetable oil. After you cook the chicken, you can start the sauce. In a sauce pan combine ingredients and add the peanut butter last. The other liquids help properly melt the peanut butter. While the sauce is simmering, you can boil the rice or ramen noodles or prepare the salad. When the noodles are finished combine the chicken, sauce, and noodles/salad. It’s a really simple recipe, which is great!
Rice noodles and/or green lettuce salad medley
- 1 cup peanut butter
- 1 1⁄2 cups light coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons garlic
- Salt to taste
- Sriracha to taste
- Crushed red pepper flakes to taste
- 1/2 cup chicken broth
- A splash of rice vinegar
- 3-4 medium chicken breasts, chopped into small pieces and coated in salt, pepper, and cornstarch.