2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
1/2 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
2 cups chopped cooked chicken breast
1 cup thinly sliced green onions
2 tablespoons sesame seeds, toasted
How to Make It
Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.
Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.
Quick, easy, and good. I don't know that I'd serve it for guests, but as a work night dinner for the family, oh yeah. A Thai-inspired cucumber salad on the side makes it even better. My only complaint is that the portion size is pretty small for the calories.
So yummy. I used rice noodles instead of linguini and chopped up some unsalted peanuts and toasted them along with the sesame seeds to sprinkle over the top, which added a bit more crunchy texture and made for more of an authentic Thai dish. I thought the heat was perfect, but it can be easily modified by changing the amount of Sriracha. The side salad is also fantastic - so simple and yet so full of flavor, I plan to bring these noodles to a cookout this summer and serve them cold because they're just as good right out of the fridge!
thought this was really good. used 1/4 c peanut butter. didn't measure rest of ingred, just threw all in the pot with the hot linguine and 1/2c of the pasta water. mixed well without using extra dishes or appliances. also used chicken broth since i had some opened. meant to use cilantro, but mine was looking sad. have a recipe that is similar that uses salsa in it.
Cooked this using pre-cooked chicken, added chopped red peppers and left out the Sriracha and ginger (because it was me and my 2 year old eating). Really delicious and am very happy that I added the red pepper to sweeten the taste. Will definitely make again (and I don't think I missed the ginger or hot sauce).