Sweet Thai Noodles

by Heather on September 11, 2012

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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{ 8 comments… read them below or add one }

1 Eric @ Eatwell101 September 11, 2012

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!

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2 janetha September 11, 2012

this looks excellent, m’lady! xoxo

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3 Liz @ Tip Top Shape September 11, 2012

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

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4 Aggie September 11, 2012

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

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5 Alexis @ Hummusapien September 11, 2012

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

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6 axelle the french cooker September 12, 2012

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

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7 Kim in MD September 12, 2012

YUM! I love anything with Asian flavors!

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8 cheapdanny September 12, 2012

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

- Allison

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