Thai Pasta

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Thai Pasta

  • 1/2 cup green onions, chopped
  • 1/2 bag broccoli slaw
  • 1/2 cup peanut butter
  • 2/3 cup low-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons red chili paste
  • 6 tablespoons honey
  • 2 lbs rice noodles
  • 4 chicken breasts, diced (optional)
  • 1 can mandarin oranges (optional)

Whisk peanut butter, oils, sauces, and honey.  Cook chicken in skillet with few tablespoons of the sauce. Cook noodles in boiling water according to package instructions. Toss noodles, onions, slaw, chicken, sauce. Serve and top w/ oranges.

Because the peanut butter is salty tasting, be sure to use the low-sodium or sodium-free soy sauce otherwise the dish as a whole will be too salty.  The red chili paste is in the grocery store Asian foods section in a little jar with a rooster on the front.  The broccoli slaw is a bag of shredded broccoli & carrots (could shred your own instead) in the grocery store produce section by bagged salads. Really good as leftovers. Enjoy 🙂

 

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