I love that my family lets me experiment with lots of new flavors. Thai food is a favorite of mine, and my kids love it, too. I don’t make it a lot when the hubby is home, because he hates peanuts. I love peanuts in my pad thai. So pad thai is usually something we enjoy when he travels for work.
A while back I shared a recipe for a Shrimp Pad Thai Wonderpot. It is a super tasty recipe that cooks all in one pot. It has terrific flavors, and I have had many of you write to me telling me that you used chicken instead of shrimp and it was good both ways.
Last week I was craving Thai, and decided to make up a new recipe for you that had chicken in it.
Now I think we should make it with shrimp, what do you say?
- 2 large chicken breasts, cut into chunks
- 2 Tablespoons sesame oil
- 16 ounce package rice noodles
- 2 cups shredded carrots
- 8 ounces sugar snap peas
- 8 ounce can water chestnuts, drained
- 13.5 ounce can coconut milk
- 1 Tablespoon brown sugar
- 3 teaspoons red curry paste
- 3 Tablespoons low sodium soy sauce
- 1/2 cup peanut butter
- 3 Tablespoons lime juice
- 1 Tablespoon grated fresh ginger
- 1/2 teaspoon salt
- Cayenne pepper for heat (optional - to taste)
- Salted peanuts, rough chopped, for serving
In a pasta pot, boil water and add rice noodles. Cook according to package instructions. Add peas and carrots for the last 5 minutes of cooking. Drain and rinse in cool water. Set aside.
In a skillet over medium-high heat, add oil and chicken and stir fry until chicken is cooked. Add water chestnuts, coconut milk, brown sugar, curry paste, soy sauce, peanut butter, lime juice, and ginger. Sprinkle with salt and cayenne. (if desired) Stir to combine. Let simmer for 5 minutes.
Dump pasta and veggies into the sauce and toss to combine. Serve topped with salted peanuts.
Amount Per Serving:Calories: 376 Total Fat: 23g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 26mg Sodium: 519mg Carbohydrates: 28g Fiber: 4g Sugar: 6g Protein: 17g