skinny thai peanut cups--serves 3

• 3 Tablespoons, Bangkok Peanut Sauce (Dipping Sauce)
• 7 oz., Frozen Grilled Chicken Breast Strip
• 5 ounce, Organic Broccoli Slaw
• 3 oz, Carrots
• 1 tsp (5g), Hot Chili Oil

• 0.30 tablespoon, Oil - Sesame
• 3 clove, Garlic
• 1 tsp, Ginger
• 0.40 ounce, Green Onion Raw (Whole)
• 4.50 ounce, Romaine Lettuce

pinch of yum chopped thai chicken salad

chopped thai chicken salad

serves: 4-6

 

INGREDIENTS

Salad

• 2 boneless skinless chicken breasts
  
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1½ cups shredded)
• 1 green papaya (1½ cups shredded)
• ½ cup fresh cilantro
• ½ cup green onions
• ½ cup chopped peanuts

Dressing

• 2 cloves garlic
• 3 bird's eye chili peppers (sub ½ teaspoon minced hot pepper)
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water

Cook Up Some Easy Turkey and Rice Tonight!

INSTRUCTIONS

1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

NOTES

Nutrition information is for 6 servings.

thai peanut noodles adjusted

original:

Ingredients

• 12 oz spaghetti (I used Barilla White Fiber)
• 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
• 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
• 3/4 cup chopped green onions
• 1/2 cup chopped cilantro
• 1/2 cup lightly salted roasted peanuts, roughly chopped
• Sesame seeds, for garnish (optional)
Peanut Sauce
• 1/2 cup creamy peanut butter
• 1/4 cup warm water
• 3 Tbsp soy sauce
• 2 Tbsp honey
• 2 Tbsp Sriracha (more or less to taste)
• 2 Tbsp fresh lime juice
• 1 1/2 Tbsp peeled and minced fresh ginger
• 1 Tbsp minced garlic
• 1 Tbsp sesame oil

Directions

Learn Basic Steps for Safe Cooking

 

• Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
• Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.
• Recipe source: adapted slightly from Gourmet

I omitted the cucumbers and added julienne carrots. and i didn't measure the sauce stuff :) i think i had a lot more PB :)  and a LOT more siracha 

SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO tasty, fast and easy! i made the sauce the night before and kept in the fridge.

thai peanut noodles

Ingredients

• 12 oz spaghetti (I used Barilla White Fiber)
• 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
• 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
• 3/4 cup chopped green onions
• 1/2 cup chopped cilantro
• 1/2 cup lightly salted roasted peanuts, roughly chopped
• Sesame seeds, for garnish (optional)
Peanut Sauce
• 1/2 cup creamy peanut butter
• 1/4 cup warm water
• 3 Tbsp soy sauce
• 2 Tbsp honey
• 2 Tbsp Sriracha (more or less to taste)
• 2 Tbsp fresh lime juice
• 1 1/2 Tbsp peeled and minced fresh ginger
• 1 Tbsp minced garlic
• 1 Tbsp sesame oil

Directions

Learn Basic Steps for Safe Cooking

 

• Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
• Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.
• Recipe source: adapted slightly from Gourmet