I developed this dish sophomore year in undergrad from a Rachel Ray recipe (when I still had the Food Network--or TV at all for that matter). It's evolved over the last few years into a much simpler version than the original. Basically, you can pick whatever add-ins you want to complement the basic noodles and sauce "base." Try cooked shrimp instead of chicken, or add zucchini and carrots sliced lengthwise with a vegetable peeler, or just add sugar snap peas, bean sprouts or spinach.
Since we were starving when I made this the other night, I didn't get a picture. I'm sure I'll make this again soon since it's cheap and easy, so I'll update one then. You'll just have to make it yourself to see how delicious this is!
1 lb. spaghetti noodles
3/4 cup creamy peanut butter
3 tablespoons honey
1/4 cup soy sauce
2 tsp. lime juice
2 cloves garlic, finely chopped
1 tsp. fresh ginger, chopped
1 tbl. vegetable oil
cilantro, chopped
peanuts
chopped veggies ( most recently I used one yellow onion, red bell pepper, broccoli and carrots)
2 boneless skinless chicken breasts
Cook noodles just short of al dente. Strain and rinse with cold water. Meanwhile, mix peanut butter, honey, soy sauce, lime juice and garlic and ginger-set aside. Taste your sauce. If you want more sweet, add a little brown sugar. If you're looking for something hot, add red pepper flakes. Want it more salty/savory? Add a few teaspoons more soy sauce.
Cut chicken into 1 in. pieces, season w/ salt and pepper then fry in large pan w/ oil. Add veggies and cook for 3-4 minutes. Add noodles and sauce, stir to coat. Top with cilantro and peanuts.Serve, chopsticks optional.
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