Thai Chicken Pasta Recipe
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Ingredients
- 3 cups diced onions
- 1/2 cup garlic
- 3/4 cup fresh minced ginger
- 1 Tbsp cayenne pepper
- 1 Tbsp black pepper
- 2 Tbsp curry powder
- 1 cup peanut butter
- 5 cans cocnut milk
- 2 cups soy sauce
- 1 cup corn starch
- 4 qts water
- 1/4 cup sesame oil
- 1/2 cup veggie oil
- 1/4 cup hot sauce
- 1/4 cup true lime
- 1 1/2 qt sweet fresh red pepper strips
- 4 cups shredded carrots
- 3 qts broccoli cuts, fresh
- 3 qts shredded cabbage
- 6 lbs cooked pasta
- 8 lbs cooked chicken cut into strips
- 2 cups cilantro, minced
- 1 cup toasted sesame seeds
Directions
- Cook pasta al dente. Drain and rinse to cool. Mix with sesame oil and refrigerate.
- Saute onions in vegetable oil until translucent.
- Add garlic and ginger. Lower heat so they don't burn.
- Add cayenne, black pepper, curry powder, peanut butter, and 1 quart of water and cook for 5 minutes.
- Add cabbage, red peppers, carrots, broccoli, chicken meat, lime, coconut milk, and soy sauce, 1 quart of water, and cook to heat through, about 5-10 minutes.
- Mix cornstarch with remaining water and add to thicken sauce. Bring to a boil, mixing well.
- Add the pasta to heat through.
- Garnish with cilantro and sesame seed for service.
- Note: this must be assembled in batches in order to maintain the integrity of the pasta, the chicken, and the dish's appearance. Taste and adjust seasoning as required.
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