Every time I go to Thai Restaurants, I always get pad thai and chicken satay. So when I found a recipe for peanut satay at a friend’s house who swears by it, I knew I had to try it.
Even though thai food has complex flavors, I really wanted to keep this meal simple. I used the peanut satay with the rice noodles and as a dipping sauce for the marinated chicken. You could brush some on before grilling the chicken if you’d like. For the pad thai I added broccoli slaw from Trader Joe’s, cilantro, green onions, and peanuts. But you could add some scrambled egg (cooked before hand), bean sprouts, shrimp, or tofu.
Though I kept it simple, the flavors were such a great way to do something different during the week. I usually stay away from spicy things, but it’s thai, so I ventured out of my comfort zone. It was a fun, unique, but simple dinner. Definitely enjoyed it.
1 chicken breast
2 tbsp soy sauce
1 tbsp lime juice
1 tsp garlic powder
1 tsp cayenne
1. Slice chicken in long strips, about 1 inch wide.
2. Combine all ingredients except for chicken in a medium sized bowl. Then add chicken and marinate for 2-24 hours.
3. After marinating, grill chicken until fully cooked. Serve with peanut satay.
1 small onion, thinly sliced
1 tbsp oil or butter
1 cup water
2 tbsp cornstarch
4 tbsp crunchy peanut butter
1/2 tsp ground chili
Pinch of salt
1/2 tsp sugar
2 tsp soy sauce
Juice of half a lemon
Siracha to taste
1. Saute onions on medium heat in a sauce pot until translucent.
2. Combine water and cornstarch. Then add water mixture, peanut butter, chili, salt, and sugar to the onions. Turn the heat up to boil, stirring constantly.
3. Once the sauce comes to a boil, turn heat down to low, stir constantly until sauce begins to thicken.
4. Stir in soy sauce, lemon, and siracha. Check seasoning.
4 oz Rice noodles
1 tbsp green onions
1/2 tbsp cilantro
3/4 cup broccoli slaw
1. Cook rice noodles according to directions.
2. Mix together all ingredients and serve immediately.