To make sauce: add all sauce ingredients to a bowl and whisk thoroughly to combine. Set aside.
Step 2 -
Cook pasta according to package instructions. Drain and set aside.
Step 3 -
Next, cook cubed chicken (we just cooke ours stovetop in a skillet). Set aside.
Step 4 -
In a large bowl combine cooked pasta and chicken, pepper, carrot, cabbage and cilantro in a large bowl. Add in a couple of tablespoons of sauce and toss to coat.
Step 5 -
Divide between a couple bowls (3- 4 depending on serving size) and drizzle with extra sauce. Garnish with additional cilantro and sesame seeds as desired. Enjoy! 😊
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1 comment
Hi. I’ve just ordered a jar of your peanut butter through Amazon. Belatedly I noticed in comment descriptions that it’s characterized by not being creamy-thick, so I thought I’d check for recipes where that texture isn’t needed. (Your pad thai recipe uses almond butter, but I’ll try it with your peanut butter.) I have all the ingredients on hand (during Covid-19 quarantine) to make your pad thai sauce except molasses, so I may try dates or raisins for sweetness. Question: I’ll be making it with tofu, not chicken. I only have green bell peppers left, not red, and I’m wondering if you’ve ever tried the dish using green, or how you think that would work. Thanks!
Hi. I’ve just ordered a jar of your peanut butter through Amazon. Belatedly I noticed in comment descriptions that it’s characterized by not being creamy-thick, so I thought I’d check for recipes where that texture isn’t needed. (Your pad thai recipe uses almond butter, but I’ll try it with your peanut butter.) I have all the ingredients on hand (during Covid-19 quarantine) to make your pad thai sauce except molasses, so I may try dates or raisins for sweetness. Question: I’ll be making it with tofu, not chicken. I only have green bell peppers left, not red, and I’m wondering if you’ve ever tried the dish using green, or how you think that would work. Thanks!