MENU
 
 
 
 

  • Thai Chicken Pasta

    1 vote
    Thai Chicken Pasta
     
    by DCMH
    562 recipes
    		 >

    Ingredients

    • 3 cups diced onions
    • 1/2 cup garlic
    • 3/4 cup fresh minced ginger
    • 1 Tbsp cayenne pepper
    • 1 Tbsp black pepper
    • 2 Tbsp curry powder
    • 1 cup peanut butter
    • 5 cans cocnut milk
    • 2 cups soy sauce
    • 1 cup corn starch
    • 4 qts water
    • 1/4 cup sesame oil
    • 1/2 cup veggie oil
    • 1/4 cup hot sauce
    • 1/4 cup true lime
    • 1 1/2 qt sweet fresh red pepper strips
    • 4 cups shredded carrots
    • 3 qts broccoli cuts, fresh
    • 3 qts shredded cabbage
    • 6 lbs cooked pasta
    • 8 lbs cooked chicken cut into strips
    • 2 cups cilantro, minced
    • 1 cup toasted sesame seeds

    Directions

    1. Cook pasta al dente. Drain and rinse to cool. Mix with sesame oil and refrigerate.
    2. Saute onions in vegetable oil until translucent.
    3. Add garlic and ginger. Lower heat so they don't burn.
    4. Add cayenne, black pepper, curry powder, peanut butter, and 1 quart of water and cook for 5 minutes.
    5. Add cabbage, red peppers, carrots, broccoli, chicken meat, lime, coconut milk, and soy sauce, 1 quart of water, and cook to heat through, about 5-10 minutes.
    6. Mix cornstarch with remaining water and add to thicken sauce. Bring to a boil, mixing well.
    7. Add the pasta to heat through.
    8. Garnish with cilantro and sesame seed for service.
    9. Note: this must be assembled in batches in order to maintain the integrity of the pasta, the chicken, and the dish's appearance. Taste and adjust seasoning as required.

    Similar Recipes

    Leave a review or comment