Thai food is one of my favorite meals! I only just discovered Pad Thai and Curry (my favorite Thai dishes), a little before I got married (about 5 years ago). I have made multiple attempts to cook various homemade Thai dishes but they never turn out quite right. Plus, It's a little down-heartening when you get super ambitious about making something only to find that half the ingredients on the list are things you haven't heard of before or don't know where to find them.
So, when tired out this recipe I was so excited to find a Thai dish that was simple to make and delicious! In fact, most of the ingredients are things I normally carry in my kitchen, so I didn't even have to make a trip to the store.
Click below to view the recipe and tutorial!
(Recipe adapted from Sherry Parker in the Sunset Ward Cookbook)
Easy Peanut Thai
1 lb. chicken breasts
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup peanut butter
2 cloves garlic
1 onion, sliced in half rings
1 (14 ounce) can chicken broth
2 Tablespoons water
1 Tablespoon vegetable or canola oil
1 teaspoon fresh ginger-root, minced
8 ounces linguine noodles
2-3 cups of chopped veggies
(like julienned carrots, red or green bell peppers, summer squash, etc.)
1/3 cup peanuts
Step 1. Cut all vegetables into stripes. Then mince ginger-root and garlic, set aside.
Step 2. Cut chicken into small strips.
Step 3. Mix chicken broth, water, soy sauce, and cornstarch in a medium bowl. Then blend in the peanut butter, and set aside. *Also...begin to boil linguine according to package directions.
Step 4. In a large skillet heat oil then stir fry the chicken pieces with the minced garlic and ginger.
Step 5. Add onion slices and other fresh vegetables.
Step 6. Add the sauce mixture and cook on med/high heat until the sauce begins to thicken.
Step 7. Mix in 1/4 cup of peanuts
Step 8. Serve over hot linguine. Chop remaining peanuts for garnish.