We have a little pasta restaurant in our town that we used to go to all the time. The portions are huge and the prices are low. We used to order two or three dishes for the four of us in our family, share and try new dishes, and usually still come home with leftovers.
I’m a pasta girl at heart. As teenagers, a few of my girlfriends and I even called ourselves The Pasta Club. Did we cook and invent new recipes together? No, we just loved pasta. Silly, but true.
This restaurant that’s still around in Playa has I’m sure at least 25 dishes to choose from, and while it’s not an authentic Italian restaurant, I like how they play around with their flavors and fuse different cultures together.
One of the dishes we ate was infused with some Thai flavours and that led me to try my own at home. The sauce is sooooo thick and creamy, I really can’t eat a large portion of it, but my oh my, those flavors pop.
Now I prefer this over rice noodles, somehow I feel it’s more authentic. But of course you can use spaghetti noodles if you prefer. I also like a more coconut flavour than a peanut butter flavour, but if you are the opposite, adjust the amounts as you prefer.
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 Tab sesame oil
- 3/4 cup creamy peanut butter
- 1 (13.5) can coconut milk (light if you prefer is fine)
- 3/4 cup chicken broth
- 2 Tab soy sauce
- 2 Tab brown sugar
- 2 teaspoons garlic, mined
- 2 teaspoons cumin
- 2 teaspoons curry powder
- salt to taste
- cayenne pepper to taste
- 1 lime
- 3 green onions, chopped
- 1 cup carrot, thickly grated
- salted peanuts as garnish (optional)
- 12 oz rice noodles
Soak rice noodles in a bowl of water, about 30 minutes. Once softened, set a pot of water on to boil and cook until al dente. They are already softened so don’t take as long as dry pasta noodles. Drain and put aside.
Heat sesame oil in a large skillet over medium heat. Cook chicken until pieces are almost cooked through. Add carrots and finish cooking chicken until golden brown and carrots have softened.
Heat coconut milk, peanut butter, and broth in separate saucepan, stirring constantly until heated through, do not let boil. Add soy sauce, brown sugar, garlic, cumin, curry, salt, and cayenne and stir until sauce thickens. Squeeze lime juice in.
Add chicken and carrots back to sauce and warm through. Serve over rice noodles, top with chopped green onions and peanuts, if desired.
Adapted from: Genius Kitchen