This was one dish whose name I could not for the life of me come up with — there were way too many delicious ingredients to leave out of the title. But, instead of making it “Creamy peanut butter sesame noodles with soy sauce garlic chicken and crunchy radishes and celery,” I stuck with the current title. Thank you, Matthew, who came up with that one within a minute of looking at the ingredient list. And thank goodness for patient husbands who put up with random recipe-title-creating requests.
On to the recipe — yum times infinity! I’ve made this dish dozens upon dozens of times but have never once attempted to stray from the original ingredients. After eating it the first time I knew there was no way you can tamper with this sort of delicious concoction. Creamy peanut butter melds seamlessly in a sauce made with dark sesame oil, garlic, honey, fresh ginger, red pepper flakes and honey. And soy sauce. How could I forget? Once the linguine noodles are cooked, the peanut butter mixture is poured on top, creating a perfectly (I do not use that word lightly here) creamy sauce in a recipe which could happily end there — but thankfully does not. Crunchy is needed to combat creamy, and celery, radishes and freshly sliced green onions fit the bill here. Chicken breasts marinated in garlic soy sauce adds a bit of moist protein perfection.
Oh my goodness, I want to make this again right now as it closes in on midnight. The recipe came from a coworker at my first job as a fledgling reporter in a small town in Southwest Colorado. Loved that place, but seriously, I love this recipe. Hope you do, too. Merry holiday! 😉
Creamy Thai Peanut Noodles with Radishes
3 chicken breasts, pounded flat
3 garlic cloves, minced
1 lb linguine noodles
2/3 cup soy sauce, halved
1/2 cup water
2/3 cup creamy peanut butter
1 tsp powdered ginger/1 tbsp fresh ginger, grated
6 garlic cloves, minced
1 tbsp red pepper flakes (or to taste)
2 tbsp honey
1/4 cup dark sesame oil
2 celery stalks, chopped coarsely
1 bunch radishes, rinsed, chopped coarsely
2-3 green onions, white and green parts, sliced
2/3 cup peanuts, chopped coarsely
Place flattened chicken breasts, garlic and 1/3 cup of soy sauce in large bowl. Make sure chicken is coated, cover, and place in refrigerator until ready for use.
Clean and chop celery, radishes and green onions. Place in bowl with peanuts and set aside.
Remove chicken from fridge and saute in large pan over medium high heat until no longer pink in middle (roughly 10-12 minutes).
Cook linguini noodles in large pot of water, drain. In separate bowl, combine remaining soy sauce, water, peanut butter, ginger, garlic, red pepper flakes, honey and sesame oil. Add to cooked noodles, stir until combined.
Add chicken, celery, radishes, green onions and peanuts to noodle mixture and serve immediately. Attempt to keep slurping noises to a minimum when devouring dish.