I feel like a recipe millionaire...

So, who woulda known that there are blogs dedicated solely to RECIPES!??! If you know me well, you will know that I LOVE to read cookbooks, especially ones with pictures, but any cookbook will do. :) I have found over the past few months that these blogs that I've stumbled upon hold a wealth of tried-and-true recipes! I've had a few that turned out fine, but I have definitely had some that are make-for-friends worthy. One of the great things about recipes from blogs is that the blogger can you tell you their take on the recipe and what they did to adapt it.

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My hubby is a lover of all asian-style foods. I enjoy Thai peanutty dishes. This meal below ranks in my top 10, if I have one of those. Justin even requested it to be on a monthly rotation.

Thai Chicken Peanut Noodles

originally from blog Picky Palate,

but I found it on the blog Sisters' Cafe

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Ingredients:

1lb whole wheat thin spaghetti noodles

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1 garlic clove, peeled

1 (1 inch) piece of fresh ginger, peeled OR 1 heaping teaspoon of refrigerated ground ginger (it's moist, kinda like a paste)

½ Cup smooth peanut butter

2 Tablespoons sesame oil

¼ Cup soy sauce (I used reduced sodium)
2 Tablespoons brown sugar

1 Tablespoon rice vinegar

1 scant teaspoon crushed red pepper flakes

1 Cup hot water

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2 Tablespoons extra virgin olive oil

½ Cup finely chopped white onion

½ Cup finely chopped red or orange bell pepper

2½ - 3 Cups cooked, shredded chicken breast (I used 4 grilled breasts.)

¼ Cup finely chopped cilantro leaves (I DID NOT use cilantro.)

1/2 teaspoon salt, or to taste

¼ Cup dry roasted peanuts, chopped (I used honey roasted and DID NOT chop.)

2 Tablespoons sesame seeds (I DID NOT choose to add these.)

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*Note: I had this meal planned for my week, so Justin grilled extra chicken one night when we had bbq chicken. I marinated the chicken I'd planned for this dish in Italian dressing. Altogether, I used grilled chicken for this dish.

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Directions:

1. I made the Spicy Peanut Sauce that you'll find below.

2. In my small food processor, I chopped garlic and the refrigerated already ground ginger (not dry ground ginger). Then I added peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside in a bowl.

3. Start a pot of water boiling for the pasta. Add pasta whenever it's ready.

4. While pasta is boiling, I used my food processor/chopper to chop onion and red bell. Then place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro (I didn't use cilantro), and salt. Stir until heated through. Add peanut sauce to skillet. Stir until heated through. Turn off heat. Add drained pasta. Toss to coat and garnish with peanuts and sesame seeds, if desired.

5. Sauce tends to pool at the bottom, so when serving, dig deep with your serving spoon.

Makes 6 servings.

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* Another Note: I didn't find this spicy at all. If you want it spicier, add whatever heat you like, OR serve the sauce below over the dish. We loved this sauce drizzled on each of our servings. It's got some kick.

Spicy Peanut Sauce:
1 Tb peanut butter
2 1/2 Tb canola oil
3 1/2 Tb soy sauce (I used reduced sodium.)
2 T sugar
2 tsp vinegar
1/2 tsp sesame oil
1/2 tsp cayenne pepper
1 Tb green onion, minced (I didn't have green onions this week, since this sauce was a last minute addition to my meal.)
2 Tb cilantro, chopped (I DID NOT use cilantro.)

Whisk sauce ingredients together without cooking.