My SiL made this for me when I went to visit her down in Illinoise and I finally got brave enough to try it myself. I will link to my pin of the original recipe and below is my version of the recipe.
Spicy Thai Noodles with Chicken
2-4 chicken breasts (depending on size)
Salt, garlic powder and curry powder to taste
1/2 box of angel hair or linguine
1/4 cup + 2 Tablespoons of olive oil
1 Tablespoon of dried red pepper flakes
1 Tablespoon of sesame seeds
1 whole sweet onion, diced
1 medium sized green pepper, diced
4 carrots peeled and grated
6 Tablespoons honey
6 Tablespoons soy sauce
Grill or cook chicken with desired spices (I sprinkled mine with salt, garlic and curry powder). Allow to cool and chop up the chicken. Add to pot last along with the noodles.
Start boiling pasta, follow box directions for cooking and drain to prevent overcooking.
In a medium sized pot, cook oil, red pepper, sesame seeds. Once you chop up the onion and peppers throw those in as well. Continue to cook on medium heat ntil desired tenderness is reached.
Peel and grate carrots and add to pot once veggies are cooked.
Whisk together honey and soy sauce then add to pot and allow to simmer together for a few minutes.
Add drained pasta & cooked chicken to pot of sauce and veggies. Combine well until all the noodles are covered in sauce. The best thing you can do is let it sit overnight. You might even consider making a whole box of pasta just so you have the delectable leftovers the next day. This is the darling recipe card that the original blogger made for her readers. You will notice that I omitted several things. I didn’t feel a need for the toppings so I left them out. I also reduced the amount of oil and added sesame seeds to olive oil because I didn’t have any sesame oil. You might even consider playing with this recipe some more and add even more veggies or add tofu instead of chicken if you fancy that.
I love, love, love this recipe.
Hubbster got one bite of the leftovers, because I refused to share more.