Our Menu:
Fresh Spring Rolls
Thai Peanut Pasta
Thai Peanut Pasta
Fresh Spring Rolls
In place of a salad we opted for Spring Rolls. We already had a lot of the ingredients, it fit with the peanut style pasta, and I made them at my Thursday Night Supper so I knew they would be fast!
Click here for the ingredient list and instructions.
Thai Peanut Pasta - written by Jenna
This recipe has long been a Jenna and Kelly favorite. Although Felicia (my mom) and Vicki (Kelly's mom) always traded recipes and the made the girls their favorites, Vicki is allergic to peanuts so I always invited Kelly over on Thai Pasta nights (affectionately called Peanut Butter Pasta when we were younger). This was our first time making it ourselves and it went pretty well!
Ingredients:
- 1/3 c. hot water
- 1/3 c. peanut butter
- 2 tsp. soy sauce
- 2 tsp. rice vinegar
- 2 chopped green onions
- 2 cloves chopped garlic
- 2 tsp. sugar
- 1 pkg linguine pasta
- 2 chicken breasts
- splash of olive oil
- any desired veggies, we used broccoli, peppers and carrots
Instructions:
Cut chicken breasts into strips and cook over med-high with a little splash of olive oil. Stir and turn chicken regularly until golden colored and cooked through. Should cut easily into pieces and show no pink when cooked.
While chicken is cooking, boil water for pasta, and mix peanut butter, hot water and soy sauce in a large mixing bowl. In a smaller bowl, mix rice vinegar, chopped garlic, sugar and green onions.
Cook other veggies until unthawed if frozen or cooked to desired consistency over med-high heat with a splash of olive oil. While doing this, cook pasta according to package directions.
Finally mix all ingredients together and serve. Enjoy with white wine or the cocktail of your choice!
This recipe serves 6, so double for larger parties or it your want delicious leftovers for lunch!
- 2 cloves chopped garlic
- 2 tsp. sugar
- 1 pkg linguine pasta
- 2 chicken breasts
- splash of olive oil
- any desired veggies, we used broccoli, peppers and carrots
Instructions:
Cut chicken breasts into strips and cook over med-high with a little splash of olive oil. Stir and turn chicken regularly until golden colored and cooked through. Should cut easily into pieces and show no pink when cooked.
While chicken is cooking, boil water for pasta, and mix peanut butter, hot water and soy sauce in a large mixing bowl. In a smaller bowl, mix rice vinegar, chopped garlic, sugar and green onions.
Cook other veggies until unthawed if frozen or cooked to desired consistency over med-high heat with a splash of olive oil. While doing this, cook pasta according to package directions.
Finally mix all ingredients together and serve. Enjoy with white wine or the cocktail of your choice!
This recipe serves 6, so double for larger parties or it your want delicious leftovers for lunch!
