The last few months have been crazy busy with school, finals, and more schoolwork. I’m so excited for a 3 month break from school. Granted, I’ll be working a couple of legal jobs, but at least I don’t have any tests or homework!
I love this recipe because it’s so fast, the leftovers are great for lunch the following day, and it’s delicious! I found the original recipe here, http://asmallsnippet.com/2011/03/spicy-thai-noodles.html several years ago when I was in college and I’ve made a few tweaks in attempt to make it a little healthier.
Spicy Thai Chicken & Noodles
Active/prep time: 20 minutes | Cook time: 20-30 minutes | Serves: 6 | Calories: 300 per serving
- 2 chicken breasts (baked or grilled, cut into pieces)
- ½ package of a linguine or angel hair pasta (cooked)
- ½-1 tablespoon crushed red peppers (use more or less depending on your preferable spice level)
- 2 tablespoons olive oil
- 2 tablespoons sesame seed oil
- 3 tablespoons honey
- 3 tablespoons soy sauce
- ¼ cup green onions
- 1 carrot peeled and shredded
- ¼ cup cilantro
- ½ cup peanuts
- Optional: sesame seeds (for sprinkling on top)
- Prepare half a package of pasta according to their directions, drain and place in a large bowl
- Bake or grill chicken breasts (I used a George Foreman grill)
- Cut into pieces and place in large bowl with cooked pasta
- Combine peppers, vegetable oil, and sesame seed oil in a pan and cook over medium heat for 2 minutes (careful not to let peppers burn!)Strain out pepper flakes, reserving the oil
- Whisk together honey and soy sauce with reserved oil
- Pour mixture on top of noodles/chicken and toss until well coated
- Add cilantro, peanuts, and carrot to noodles and mix
- Place green onions and sesame seeds on top of each bowl of noodles and serve!