My husband is always asking me to make him Thai inspired dinners. Tonight’s was a coconut milk peanut butter noodle! It was perfectly salty, creamy, and delicious!
Ingredients
Sauce
2 tablespoons chopped green onion
4 garlic cloves
1 tablespoon honey
2 tablespoons peanut butter
1 5.4 oz can of coconut milk
1/2 cup soy sauce
1 teaspoon sriracha
1/2 teaspoon white pepper
2 tablespoons tahini
4 basil leaves
Main dish
1 chicken breast
8 bok choy leaves
4 packs Dan Dan noodles
Topping
Fresh basil
Chopped cashews
How to:
Prep, cut chicken, peal garlic, chop cashews, wash/chop bok choy, chop green onion and get noodles out of their bags.
Start your chicken in your pot with a teaspoon of avocado or sesame oil, salt, and pepper. Cook until it’s done before taking it out.
While you wait for your water to boil put your sauce ingredients In a blender mix until smooth.
In your same pot you cooked the chicken add your sauce, chicken, and bok choy and cook on high until the sauce is hot.
Drain your noodles and add them to the sauce. Mix everything together, plate, add chopped cashews, and fresh basil to the top.
This recipe makes 4 servings
Enjoy!
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