When I was first married, 9 years ago, I quickly realized that my kitchen skills were limited to cookies, and that I desperately needed to learn main dishes. I pleaded with my friend, Cari, to share with me any main dish recipes that were easy. She gave me this, and I still make it 9 years later–except now in much bigger quantities. And my husband and all our kids ask for it on a regular basis! Now I make it with whole wheat spiral noodles because our kids can eat those much more easily than spaghetti.
1 1/2-2 lbs. chicken breast
1 lb. uncooked spaghetti pasta (I always
use whole wheat, but it tastes more like
Pad Thai with white)
2/3 cup shredded carrots (I probably
throw in about a cup)
4 green onions, thinly sliced
1 cup soy sauce
3/4 cup vegetable oil
6 tbs. white vinegar
6 tbs. peanut butter
6 tbs. sugar
6 tbs. sesame seeds
dry roasted peanuts
crushed red pepper
- Slice defrosted chicken into bite-sized chunks and stir-fry in large skillet with vegetable oil over high heat.
- Cook pasta in large pot with boiling water, according to instructions. If using spaghetti, break uncooked spaghetti in half before cooking. Drain.
- Combine chicken, pasta, carrots, and green onions.
- For sauce, whisk soy sauce, vegetable oil, vinegar, peanut butter, sugar, and sesame seeds in bowl until thoroughly mixed.
- Pour sauce over pasta and mix well. Refrigerate covered, or serve warm. We like it warm. Top with peanuts and hot pepper flakes (for the adults). Enjoy!