Prosaic old peanut butter metamorphoses into a Thai-inspired noodle dish faster than you can drive to the local takeout.
- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, cook linguine for 5 minutes. Add carrots; cook for 3 minutes or until linguine is tender but firm. Drain and return to pot, reserving 1/2 cup (125 mL) of the pasta water.
Meanwhile, cut chicken crosswise into thin slices. In skillet, heat oil over medium-high heat; cook chicken for 5 minutes or until golden and no longer pink inside. Add to pasta mixture.
Whisk together peanut butter, water, soy sauce, vinegar, garlic, ginger, oil and hot pepper sauce; add to pasta and toss to coat, adding pasta water if desired to moisten. Serve
sprinkled with onions, coriander and peanuts.
Nutritional facts <b>Per serving:</b> about
- Sodium 1076 mg
- Protein 47 g
- Calories 721.0
- Total fat 26 g
- Cholesterol 66 mg
- Saturated fat 5 g
- Total carbohydrate 77 g
%RDI
- Iron 24.0
- Folate 30.0
- Calcium 6.0
- Vitamin A 92.0
- Vitamin C 7.0
