We like spicy, we like noodles, we like Thai and I had some leftover chicken I needed to use, so when I saw this on my friend Erin’s blog, I knew we had a winner.
1 box angel hair pasta
1-2 T crushed red pepper (more or less depending on how spicy you like it)
1/4 cup vegetable oil
1/2 cup sesame oil
6 T honey
6 T soy sauce
4 cups cooked chicken, cooked and chopped (optional)
1/2 cup green onions (only the green parts)
1 cup carrots, shredded
1/2 cup cilantro
3/4 cup peanuts, crushed
Cook pasta according to package directions and drain.
Combine red peppers and both oils in a small pan over medium heat for two minutes. Drain oil to separate peppers from the oil. SAVE THE OIL. (I wasn’t able to get every last pepper out, but it was enough so that I didn’t burn my mouth off, but it still gave it some zing.)
Whisk together the reserved oil, the honey and the soy sauce.
In a large bowl combine cooked noodles and soy sauce mixture. Toss to combine.
Serve in bowls and top with chicken, cilantro, carrots, peanuts and green onions.
Did I change anything? I added the chicken and left out the sesame seeds the original recipe called for since I didn’t have any.
What did the family think? I wasn’t in the mood for experimenting with the kids last night, so they ate the pasta with red sauce. Hubby and I LOVED this dish though. SO good!
Where did this recipe come from? A Small Snippet
Why the picture of the Sriracha? This dish would have been even better had I had some in the house.