I have found a recipe that is somewhat in response to my Recipe Request. Blog reader Rebecca recommended the recipe for Garlic Cream Chicken from the blog Rumble In The Kitchen. So, I looked at that recipe, and I thought it looked good, but then I saw something that looked even better... THAI PEANUT NOODLES.
So, that brings us to where we are today.
If you want the original recipe, go here... otherwise, here is my version (because I always end up altering them in some way to fit my needs/cupboard).
16 oz. rice spaghetti
3/4 cup peanut butter (Trader Joe's has peanut butter made with Valencia peanuts... which is what you want to get to avoid the mold issues)
1/2 cup tamari
1/2 tsp garlic powder
Dash of Stevia
1/4 tsp red pepper flakes
3/4 cup reserved pasta water
Cut-up chicken (Have I mentioned how I do this yet? About once a week, I boil a chicken in 4 quarts of water overnight. It makes stock, plus I also separate the chicken from the bones and freeze in 4 to 5 sections to use in things like this.)
1. Cook pasta in plenty of water.
2. While pasta is cooking, combine all of the other ingredients (except for the pasta water and chicken) in a bowl. Mixture will be thick.
3. Just before pasta is done take about 3/4 a cup of the water and mix it into sauce.
4. Drain pasta and return to pan. Add chicken.
5. Mix pasta and sauce.
This is really, really, really delicious. Thank you Rebecca! (Sort of.)