{Thai Sesame Noodles}

Posted on March 8, 2017

This is a simple dish to throw together on those busy weeknights when you don’t really want to cook at all. The flavors are wonderful, and you can eat them alone or as a side dish to something else. We love them anyway and anytime.

INGREDIENTS:

12 ounces of spaghetti noodles
1/4 cup soy sauce
2 Tbsp. sugar
4 cloves of fresh garlic, minced
2 Tbsp. rice vinegar
3 Tbsp. Sesame oil
1/2 tsp garlic chili oil
3 Tbsp. canola oil
4 green onions, sliced

Whisk all the above ingredients together, except noodles and green onions.
Pour the sauce over cooked warm noodles and toss.
Sprinkle with green onions and any other yummy toppings of your choice, the possibilities are endless.

Recipe adapted from: The Pioneer Woman

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{Thai Peanut Noodles}

Posted on May 6, 2011

This was a hit at our home. My kids call them “The Spicy Noodles” and they ate like three bowls, not kidding! I only use about 1-1/2 tsp of the chili sauce and we think it’s perfect, if you like things really spicy add more. Make sure and add all the fixings! I adapted this recipe slightly from Our Best Bites, so you know it’s good! 🙂

1/2 c. chicken broth

3-4 Tbs creamy peanut butter

1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)

1 1/2 Tbsp. honey

3 Tbsp. soy sauce

1 1/2 Tbsp. fresh minced ginger

3-4 cloves garlic, pressed or minced

8 oz. lo mein or linguine noodles

Chopped green onions

Chopped cilantro

2 limes, cut into quarters

Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

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{California Pizza Kitchen’s Thai Chicken Pizza}

Posted on May 1, 2010

This is my FAVORITE pizza from CPK. And this recipe is a knock-off of that. But I almost think this recipe is better than the real thing. It is seriously amazing! It looks kinda complicated, but it really isn’t. You can make your own pizza dough, but we always just buy fresh scone dough at our local grocery market and roll that out and bake it for about 7 minutes then pull it out and top it with everything and stick it back in. Its really yummy and saves a lot of time.

Spicy peanut sauce:

1/2 cup peanut butter

1/2 cup hoisin sauce

1 Tbs honey

2 tsp red wine vinegar

2 tsp minced fresh ginger

2 Tbs sesame oil

2 tsp soy sauce

1 tsp dried chili pepper flakes

1 Tsp oyster sauce

2 Tsp water

Chicken:

1 Tbs olive oil

4 boneless, skinless chicken breasts

Toppings:

2 cups shredded mozzarella cheese

4 scallions, slivered

1/2 cup white bean sprouts

1/4 cup shredded carrots

1/4 cup chopped, roasted peanuts

2 Tbs chopped, fresh cilantro

To make the sauce, combine all the ingredients in a small sauce pan over medium heat. Bring the sauce to a boil and boil for 1 minute. Divide into 2 portions for use on chicken and pizza, set aside

To make the chicken, cook the chicken in olive oil over medium-high heat on both sides until done. Let cool. Cut into bite size cubes, or shred in a bowl. Pour 1/4 cup sauce over chicken and mix to coat.

To make the pizza, Use a large spoon to spread 1/4 cup of sauce over the pizza dough. Cover the sauce with 3/4 cups cheese.

Distribute the chicken over the cheese followed by the green onions, bean sprouts and carrots. Sprinkle the 1/4 cup cheese over those toppings and top with chopped peanuts.

Transfer the pizza to the oven and bake at 425 degrees for about 18 minutes or until the cheese is melted and bubbly and the crust is cooked through. Remove the pizza from the oven and sprinkle with the fresh cilantro

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