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Sunday, January 18, 2009

Sunday Night Supper-V.2-Part 1



So, decided it was time for some Thai food, and to bring some spice to our Sunday supper. So I created a Thai menu of Thai Peanut Chicken (slow cooker)-may seem strange to mix salsa and peanut butter, but it's sooo good, Pad Thai noodles and a not-so-Thai dessert of Norwegian Riskrim (rice pudding)--that is in the next entry. So incredibly good, and not overly spicy. "Thai" it, you'll like it! Yep, it's corny...

Thai Peanut Chicken
8 chicken thighs, skin removed
3/4 cup hot salsa (you can use mild or medium)
1/4 cup peanut butter
2 Tbsp. lime juice
1 Tbsp. soy sauce or fish sauce
1 tsp. grated fresh ginger (can use dried)
1/4 cup chopped peanuts
2 Tbsp. chopped fresh cilantro

Place chicken in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on low setting for 8 to 9 hours, until chicken is cooked through. Remove chicken from cooker, using slotted spoon; place on platter.

Remove fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Makes 4 servings.


Pad Thai Noodles (from Eat, Shrink and Be Merry)
3 Tbsp. each lime juice and Asian fish sauce (be sure to use the fish sauce--it makes it so good)
4 Tbsp. sweet chili garlic sauce
1 Tbsp. each grated ginger and soy sauce
1 tsp. seasame oil
8 oz. rice stick noodles (superstore has good Thai ones)
2 tsp. vegetable oil
1/2 cup very thinly sliced onions (white or red)
2 tsp. minced garlic
1 medium red bell pepper, seeded and thinly sliced
2 cups bean sprouts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup dry roasted peanuts

Whisk together lime juice, fish sauce, chili sauce, ginger, soy sauce, and sesame oil. Set aside.

Place rice noodles in a large bowl and pour boiling water over top. Let soak 7 minutes. Drain.

While noodles are soaking, heat oil in a large non-stick wok or pan. Add onions and garlic. Cook and stir over medium-high heat until onions are tender, about 2 minutes. Add red pepper and cook 2 more minutes, stirring often. Add reserved sauce, noodles, bean sprouts, green onions and cilantro. Toss and cook until mixture is hot, about 1 minute. Add peanuts and toss again. Serve immediately.

Makes 6 servings. Note: You can add shrimp and/or tofu.


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