Asian Chicken and Noodles with Peanut Sauce


I feel like this one is a bit of a cheat since it uses peanut butter rather than more authentic ingredients like peanut oil or the like. Then again, since some of my favourite Thai restaurants clearly use ketchup in their “authentic” Pad Thai, I suppose I’m in good company.


Asian Chicken and Noodles with Peanut Sauce

Serves: 4


3 tablespoons plus 1 teaspoon soy sauce
Juice of 2 limes
1 tablespoon cooking oil
4 cloves garlic, minced
3 chicken breasts, boneless, skinless
1/4 cup chunky peanut butter
1 cup chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon dried red pepper flakes
3/4 pound spaghetti
3 scallions, chopped
2 tablespoons chopped peanuts


  1. In a glass bowl combine the 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon of oil, and the garlic. Add the chicken, turn to coat, and allow to marinate in the fridge for 10 minutes.
  2. In a medium saucepan combine the remaining 1 teaspoon soy sauce, 2 teaspoons lime juice, the peanut butter, broth, sugar, salt and red pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over medium heat. Whisking until smooth.
  3. Heat a grill on Medium-High heat. Grill the chicken until browned and done, about 15 to 20 minutes. Cut the chicken into slices.
  4. In a large pot of boiling, salted water cook the spaghetti until just done, about 10 to 12 minutes. Drain the pasta and toss with the peanut sauce, chicken and scallions. Top with chopped peanuts and serve.

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