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Heather's Dish

Heather's Dish Lunch/Dinner

Sweet Thai Noodles

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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.

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Comments

  1. cheapdanny says

    September 12, 2012 at 8:29 am

    I love that you used Sriracha to create your own sweet chili sauce. I add Sriracha to everything…

    – Allison

    Reply
  2. Kim in MD says

    September 12, 2012 at 6:08 am

    YUM! I love anything with Asian flavors!

    Reply
  3. axelle the french cooker says

    September 12, 2012 at 1:22 am

    Never tried noodles. But I have to 😉
    This looks very good.

    Reply
  4. Alexis @ Hummusapien says

    September 11, 2012 at 9:39 pm

    Coconut milk and peanut butter?! Sounds beyond divine. Must make soon 🙂

    Reply
  5. Aggie says

    September 11, 2012 at 6:16 pm

    This looks perfect. I have got to get some Thai dressing/salad/noodles in my life ASAP

    Reply
  6. Liz @ Tip Top Shape says

    September 11, 2012 at 12:12 pm

    This looks absolutely delicious, Heather! It’s definitely being made this week 😀

    Reply
  7. janetha says

    September 11, 2012 at 11:49 am

    this looks excellent, m’lady! xoxo

    Reply
  8. Eric @ Eatwell101 says

    September 11, 2012 at 9:10 am

    This looks great, especially the broccoli! It’s always a good thing to scrape your pantry before going to shop for groceries. When I was a student, I used to make “survival bread” by using all drying veggies, mushrooms, ham, noodles in the fridge…
    Cheers!

    Reply

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