Spacer Spicy Thai Chicken Pasta
  | Asymmetry | Cooking | Spicy Thai Chicken Pasta |



1 12-oz package Chinese water noodles
1/4 cup smooth peanut butter
1/4 cup water
1/3 cup rice vinegar
3 Tbsp Asian sesame oil
2 Tbsp mild soy sauce
1 Tbsp hoisin sauce
1 to 1 1/2 tsp hot chili oil
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp ground ginger
3 cups shredded carrots
4 scallions, chopped
1 cucumber, peeled, seeded, and chopped
1/3 cup thin strips red bell pepper
2 cups shredded cooked chicken
Shredded lettuce, chopped tomatoes, and crispy Chinese noodles or fresh bean sprouts, as garnish


  1. In a large pot of boiling water, cook noodles until tender, 3 to 4 minutes. Drain well.
  2. Return pan to low heat and add peanut butter and water, mixing until well blended. Remove from heat and add rice vinegar, sesame oil, soy sauce, hoisin sauce, hot chili oil, sugar, garlic powder, and ginger, mixing until blended.
  3. Stir in carrots, scallions, cucumber, red pepper, and chicken until mixed well. Add noodles and toss.
  4. Serve on a bed of shredded lettuce and garnish with tomatoes and crisp noodles or bean sprouts.

Serves 6

Natalie Haughton, 365 Easy One-Dish Meals. (New York: Harper & Row, 1990), 47.

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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson