If you are a lover of peanut butter or have a Thai restaurant in your neighborhood that you visit frequently, then this healthy Thai peanut noodle recipe is for you.
The first thing I prepared was the chicken. If you are a vegetarian or a vegan, you can repeat this recipe without the chicken of course.
I washed my skinless chicken breasts before seasoning each of them with sprinkles of salt, paprika, onion powder, and garlic powder. I fried about four of them in a pan in about two tablespoons of olive oil. You can dice your chicken before you start frying or midway through cooking. Cut the chicken into one inch squares. Once the chicken is browned, put it aside.
Dice one, medium sided onion, and briefly sauteed it for about five minutes. Place the cooked onion aside.
I purchased shredded carrots to save a bit of time and labor, but if it isn't available in your grocery store, you can just shred whole carrots at home. Place your shredded carrots alongside the chicken and sauteed onions.
Cook whole wheat linguine. I used a generic package from Whole Foods that was made with durum. As your pasta cooks, prepare your Thai peanut sauce.
This sauce can be store bought or you can make your own version by combining organic peanut butter, soy sauce, sugar, and water in a small sauce pan. Add ginger, garlic and salt for extra flavor to your homemade sauce.
Once your pasta is done, add your sauce and toss in your chicken, carrots, and onions. Mix together. You may use bean sprouts for taste or as a garnish.
This healthy meal is easy to prepare and very satisfying. A serving is about 350 calories but it may vary depending on your peanut sauce. Enjoy!