Thai Honey Peanut Noodles with Chicken

You HAVE to make this dish! Seriously. It's like the best thing ever. Ever. If you have leftover turkey from the holidays just use that instead of chicken and you're pretty much good to go! The sweet and spicy peanut butter sauce is just to die for topped with yummy stuff including honey roasted peanuts--it'll get some "wows" from family and friends, guaranteed. Our family is big on ethnic food--think Mexican and Asian, and in the past few years we've cut back---like many families have, on eating out. So I have been on a quest to learn how to prepare authentic restaurant quality food at home. And I've found and created some awesome recipes I'll be sharing with you. This is one of them, and it's up there in our family's "Dinner Hall of Fame." This recipe is made super easy by throwing the sauce ingredients in the blender, method follows.

Another note here, I am so sure you will LOVE this recipe that I'm giving you a doubled recipe for sauce. Yup. This amount of sauce should feed roughly 4-6 people for 2 nights. Now because my little twins don't eat the sauce-just the noodles and chicken-this even feeds my family for 2 yummy nights. So here's the deal. I make this sauce and then after dinner, I freeze half of it in a tupperware container. Then when we want this again, I just pull the sauce out of the freezer, nuke it, cook some chicken and Wa-La, there's dinner again! Or of course there's always the option of eating leftovers the next night, or serving all of this to company, which I've done a few times!! **See note below about how much pasta to cook.**


Thai Honey Peanut Noodles with Grilled Chicken Sauce, put the following ingredients in your blender:


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1 cup Water
1 teaspoon Chicken Bullion Powder
1/3 cup + 1 Tablespoon Creamy Peanut Butter
1/3 cup + 1 Tablespoon Soy Sauce
4 Tablespoons + 1 teaspoon Honey
5 Garlic Cloves-just peel and throw into your blender whole
3 1/2 Tablespoons Fresh Ginger, peeled and chopped into tablespoon-sized pieces (see example below) Basically you cut segments of ginger to fit into your tablespoon, and throw it into your blender.
You'll want to make at least 1 of your tablespoons a heaping tablespoon, to make sure you get all the ginger in! Does that make sense? So since you're chopping ginger into your spoon, there will be a few little gaps, so like on your last one, put extra ginger in so it's flowing over the top, that way you should have 3 Tablespoons! The ginger makes this dish just amazing, so if there's a little extra, that's even better :)

Blend all this together til smooth, put into a saucepan and season with:

1-2 teaspoons Thai Hot Chili Sauce or if you don't have this then red pepper flakes to taste, or 1/2-1 tsp. Sriracha Hot Sauce (the hot sauce with the rooster on it-you can buy this at Walmart) Just add slowly and taste for spiciness.

Heat all ingredients together over medium or medium-low heat. The idea here is to heat up your sauce, but NOT to overheat or burn it, because once peanut butter scorches it is nasty.

Serve over 8 ounces Linguine pasta, cooked. NOTE**If you are having company or are planning on serving more than 6 adults, then cook 16 ounces of pasta and just plan on using all your sauce**


To Serve, place noodles on plates, bowls. Then spoon sauce over individual servings and top with:
Chopped Cilantro
Chopped Green Onions
Honey Roasted Peanuts
Fresh Cut Lime Wedges
1 pound Grilled or Cooked Chicken, Rotisserie Chicken, or leftover Turkey! Here are some easy ways to cook your chicken for this dish:
1.You can stir fry chicken with some fresh ginger and garlic and a little oil in a pan.
2.You could also use the marinade below and if pressed for time just put some foil on a broiling pan, spray with cooking spray, remove chicken breasts from marinade, and broil your chicken for about 12 minutes, depending on thickness. Watch closely!
3. You could use this Easy Grilled Chicken Recipe:
1/3 cup Soy Sauce
1/3 cup Italian Dressing
1 Tablespoon Sugar
Pour this mixture over your chicken, poke chicken with fork, and marinate in fridge for 30 minutes or several hours. Grill!