The other night I was so lost on what to make for dinner.
No grocery shopping had happened. No quick run to get supplies. No plan in place for meal-making. Nothing, nada, zip, zilch.
Worriedly I scanned the shelves of my pantry – I have a weird obsession with always trying to use up everything we have in the house before buying groceries.
Coconut milk? Check.
Rice wine vinegar? Double check.
Peanut butter. Always – no check needed.
My brain started spinning when I saw a box of whole wheat noodles and then suddenly – CLICK! I knew what I was going to make.
If you check out my blog love posts from time to time you will note that I have a ridiculous love for Jessica’s Thai Crunch Chicken Salad, specifically the dressing/marinade she uses in it. I said it before, but I’ll say it again – when she says you could drink that stuff, she means it. Trust me.
So I took said dressing/marinade and poured it all OVER my cooked spaghetti and veggies and chicken and called it dinner. And it was good.
SWEET THAI NOODLES
Inspired by Jessica’s Thai Crunch Chicken Salad
- 2 cups cubed or shredded cooked chicken
- 1 cup baby carrots, sliced lengthwise
- 2-3 cups broccoli florets
- 1/2 cup shelled edamame
- 1 lb whole wheat spaghetti
- Marinade/Dressing from Jessica’s Thai Crunch Chicken Salad (note here that I did not have sweet chili sauce, so I subbed 1 cup of apricot preserves + 2-3 Tbsp Sriracha. It was heavenly)
Make the marinade/dressing according to the original recipe, but make sure that it does thicken before adding it to the noodles. To do this I just boiled it while stirring constantly to make sure that it didn’t stick to the pan and/or separate. Meanwhile boil the noodles according to package directions, adding in the carrots and broccoli for the last 3 minutes. Remove the sauce from the heat once thickened and add the chicken and the edamame. When the noodles and veggies are done, drain and add to the sauce. Toss to combine. Devour.