Thai table

4 Mar

I used a binder filled with random recipes I’ve collected from newspapers, magazines and the Internet to help plan meals this week. I ended up tearing out and throwing away a couple recipes. I did not have a good week in the kitchen.

The mini meatloaves were good but needed some oomf. I’ll work on it.

The fish tacos were gross. I’ll leave that dish to the seafood restaurant chefs.

The Thai noodle soup, however, was incredible. It was sweet, savory, spicy—a simple, yet complex dish that I made not once but twice this week.

Here’s the recipe (adapted from Rachael Ray):

1/2 pound whole-wheat spaghetti or angel hair pasta

1/2 cup bean sprouts

6 ounces chicken breast, thinly sliced

1-2 cloves garlic

1/4 cup + 2 tablespoons unsalted crunchy peanut butter

2 tablespoons soy sauce

2-3 tablespoons spicy Thai chili sauce (I used this.)

3 cups chicken broth

1 1/2-2 tablespoons minced ginger

1/4 teaspoon cayenne pepper (I used ground dried chili.)

2 cups chopped Savoy cabbage

1 tablespoon chopped parsley or cilantro

1/4 cup apple juice

2 tablespoons lime juice

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Bring a large pot of water to boil and cook pasta until al dente, about 6-8 minutes.

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Drain and divide between two bowls. Top with bean sprouts.

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In a large pot, heat a bit of vegetable oil over medium-high heat. Add garlic and chicken and cook until chicken is opaque, about 5 minutes. Transfer to a paper towel to absorb excess oil.

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Pour peanut butter, soy sauce and chili sauce into pot and whisk to combine. Whisk in chicken broth. Add ginger and bring to boil.

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Add cabbage and parsley or cilantro and cook until wilted, about 2 minutes. Add chicken and stir in apple juice and lime juice.

Ladle soup over noodles and sprouts.

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This soup was a little awkward to eat. Christopher and I alternated taking bites of noodles and cabbage with a fork and slurps of broth with a spoon. But we loved the flavors, the tooth of the whole-wheat pasta, the crisp of the cabbage, the crunch of the occasional peanut and the smoothness of the broth.

This recipe also easily is cut down to serve one person (It was almost too much for me last night!) and easily adapted to be vegetarian (I substituted pan-seared tofu for the chicken last night.).

If you like Thai-inspired cuisine, then you need to try this soup. It’s like Pad Thai in a bowl!

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