Thai Peanut Noodles

To be completely honest, I'm not a huge peanut fan.  I'm not really sure why I'm so intrigued with this recipe, but I am.  I have only been to a Thai restaurant once for a friend's birthday in Nashville.  (Shout out Mandi P) I guess technically the restaurant was in Franklin, but anyway I loved the chicken and noodle dish I got.  I was pregnant- and I mean very pregnant, about 2 weeks away from giving birth.  And even though it made my feet and ankles swell (sodium anyone?)  I have been thinking about it ever since.  This is the first Thai recipe I've come upon since then.  I guess that's why I'm so intrigued.

The case:

Thai Peanut Noodles from Picky Palate 

 Ingredients:

• 1 lb whole wheat thin spaghetti noodles
• 2 Tablespoons sesame oil
• 1 garlic clove, peeled
• 1 (1 inch) piece of fresh ginger, peeled
• ½ Cup smooth peanut butter
• ¼ Cup soy sauce
• 2 Tablespoons brown sugar
• 1 Tablespoon rice vinegar
• 1 teaspoon crushed red pepper flakes
• 1 Cup hot water
• 2 Tablespoons extra virgin olive oil
• ½ Cup finely chopped white onion
• ½ Cup finely chopped red or orange bell pepper
• 1 Cup cooked, shredded chicken breast
• ¼ Cup finely chopped cilantro leaves
• 1/2 teaspoon salt, or to taste
• ¼ Cup dry roasted peanuts, chopped (optional)
• 2 Tablespoons sesame seeds (optional)

Directions:

1.  Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

 

The ruling:
Okay, this wasn't bad by any means, but the taste wasn't exactly my thing. It was VERY peanuty.  But I can see some people enjoying these flavors. 
Rating: 3 Stars
Make Again? Probably not but possibly

Slow Cooker Cashew Chicken & Saffron Rice

I'm sure most of you have seen this recipe on Pinterest.  I've actually seen it recreated on several blogs.  I've been meaning to make it forever and am excited to finally be trying it.  The original recipe is from 365 Days of Slow Cooking.  I have altered it slightly below.

While I was looking up Arti's recipe for Basmati rice, I saw Sunny Anderson's Saffron Basmati rice recipe on Food Network.  I decided to try it for something new. 

The case:
Slow Cooker Cashew Chicken
Ingredients:

• 4 boneless skinless chicken breasts
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/2 cup soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tbsp ketchup
• 2 Tbsp brown sugar
• 2 garlic clove, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 3/4 cup cashews
  

Directions:

1. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 
4. Cook on LOW for 3 to 4 hours. Add cashews and stir.  Serve over rice. Makes 4-6 servings.

Saffron Basmati Rice

Ingredients:

• 2 cups basmati rice
• 1 tablespoon olive oil 
• 1 clove garlic, smashed
• 3 to 4 threads saffron
• Pinch of cayenne pepper
• 3 to 3 1/2 cups chicken stock
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper

Directions:

1. Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. 
2. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. 
3. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. 
4. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the lemon zest, season with salt and pepper and serve.

Sorry for the quality of the picture.  I left my camera at my parent's and had to take thus using my IPad.

The ruling:
This is a great alternative to getting Asian takeout.  I really liked it.  The cashews make the dish for me!  I loved the texture of the chicken.  Coating the chicken in flour and cooking it slightly in the skillet gave it an authentic fried Asian chicken consistency.   The rice put this dish over the top. Not only did we enjoy the flavors from each dish individually, but they melded perfectly together. 
Rating: 4 Stars
Make again? Absolutely!