This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"A restaurant is a fantasy - a kind of living fantasy in which diners are the most important members of the cast." -Warner LeRoy, Restaurateur
I love one pot dishes and this one is super a simple and straight forward dish that's easy to make.
This is also a great recipe to show you that Mediterranean diet principles come in many different flavors - including Asian. This has less chicken along with great quality oil, veggies, legumes and whole grain noodles, all in a delicious noodle dish.
The key with rice noodles is to not overcook them. They have a short window of being done and shattering and checking them every few minutes to make sure that you are not overcooking them is important. When you are adding the drained noodles to a sauce as with this dish, it is good for them to be slightly underdone as they will continue to cook for another minute or so while you are heating the sauce through.
I am partial to the brown rice noodles sold under the brand name Annie Chun's. They are often labelled "Pad Thai Style" and the brown rice version have about double the amount of fiber and they are also a bit more forgiving when you cook them and tend to not overcook as easily.
Servings: 2 | Serving size: 2 ounces pasta with 3 ounces chicken and sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied. This recipe makes fair leftovers if reheated gently. Leftovers, chilled, work well as a pasta salad.
Place the peanut butter, cilantro, lime juice, soy sauce, chicken stock, and red pepper flakes in a blender or mini chopper and puree until smooth.
Place 4 quarts water in large saucepan over high heat.
When water boils, reduce heat to medium until water is simmering.
Add chicken thighs and cook for 5 minutes.
Remove the chicken with tongs, leaving the water in the pot.
Place the chicken on a cutting board to rest.
Increase the heat under the water to high, and when the water returns to a boil, add the noodles.
Cook for 8-10 minutes, until noodles are just underdone. It is good to check about every minute for doneness.
Add the edamame and cook for another 1 minute. Stir gently.
Cut the chicken thighs into strips.
Remove 1/2 cup of the pasta water and reserve.
Drain the noodles and edamame, then return to the sauce pan.
Reduce heat to medium and add peanut sauce, chicken and green onions, then toss well. (Don't add onions if they are a GERD trigger for you).
If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency.
Serve topped with peanuts and shredded carrots.
Serving size: 2 ounces pasta with 3 ounces chicken and sauce
|Calories 520||Calories from Fat 171|
|% Daily Value|
|Total Fat 19g||24%|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 59g||21%|
|Dietary Fiber 9g||30%|
|Vitamin A 26%||Vitamin C 16%|
|Calcium 5%||Iron 12%|
|Vitamin K 70mcg||Potassium 700mg|