Thanks to my dear friend, Tricia, for sharing this recipe. Tricia and I have similar tastes in food and enjoy eating yummy things together whenever we get the chance, so I can't wait to try this one for myself!
-Tricia
Sauce
1 cup water (I think it’s too watery and I use about 2/3 cup water)
½ cup peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon grated fresh ginger (I used powdered ginger)
Also
8 ounces spaghetti cooked (I have used whole wheat spaghetti, whole grain rotini, and rice noodles like for pad thai – anything works, but the rotini held the sauce the best although it doesn’t look very Asian)
1 ½ cups shredded rotisserie chicken
1 sliced red bell pepper
½ English cucumber cut in strips (I always sub 1-2 carrots cut in matchsticks)
2 sliced scallions (didn’t have scallions once and used cilantro – still good!)
chopped peanuts to sprinkle on top (peanut overkill? Sprinkle bean sprouts instead)
In a blender, blend together water, peanut butter, rice vinegar, soy sauce, brown sugar, and ginger.
Toss with cooked spaghetti, shredded chicken, bell pepper, cucumber (or carrot, my preference), and scallions. Sprinkle with peanuts (or don’t – the sauce tastes like gingery peanut butter already!).
this looks delicious! definitely going to try this one!
ReplyDelete