Ingredients
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1/2 (16 oz) pkg thin spaghetti
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1 (7 oz) pkg fresh bean sprouts
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2 cups matchstick carrots
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3/4 lb boneless, skinless chicken thighs (about 3 small)
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1/4 cup Old Home 100% All Natural Crunchy Peanut Butter
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3 tbsp lime juice (from about 3 limes)
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1 tbsp Thai red curry paste
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1 tbsp fish sauce
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1/4 large head red cabbage
Steps
1
Set grill to medium. Cook the spaghetti according to package directions. Thirty seconds before pasta is done, add the bean sprouts and carrots. Transfer pasta and veggies to a colander and rinse with cold water. Drain well.
2
Meanwhile, season the chicken with salt and pepper. Grill 5–7 min. per side, until cooked through.
3
In a large bowl, whisk together the peanut butter, lime juice, curry paste, fish sauce, and 2 tbsp water until smooth. On a box grater, coarsely grate the red cabbage and add to peanut dressing, along with cooked pasta and vegetables. Toss until well coated.
4
Divide noodle salad among 4 bowls. Thinly slice chicken and serve over noodles.
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