THAI PASTA WITH A KICK ENJOY DAN:

THAI SESAME WHOLE WHEAT ANGLE HAIR PASTA

                                                                                               By CHEF DAN:

Serves 4-6

INGREDIENTS:

8 ounces whole wheat angel hair pasta, cooked al dente, drained

2 boneless, skinless chicken breast, cut into strips

1 red bell pepper

8 baby portabella mushrooms, halved

1 thumb-size fresh ginger, finely chopped

3 garlic cloves, minced

 3 tablespoon sesame seeds

GARNISH:

3 scallions cut on the bias in 1-inch pieces

A hand full fresh basil

Lime wedges

1/2-cup coarsely chopped dry roasted peanuts

MARINATE:

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon EACH rice vinegar, and brown sugar

1 teaspoon brown sugar

SAUCE:

1/4-cup peanut butter

1/4- lime juice

2 tablespoon soy sauce

1 tablespoon EACH sesame oil, tamarind concentrate, and fish sauce

3 teaspoon EACH brown sugar, and Sriracha hot Chile sauce

DIRECTIONS:

1.   Place chicken strips in a zip-lock bag.

2.   Add marinate and refrigerator up to 1 hour.

3.   Toast sesame seed in a dry pan over medium-low heat.

4.   In a bowl whisk together all ‘Sauce ingredients.

5.   Heat a wok over medium-high heat, add oil when sizzling.

6.   Add ginger and garlic, and stir-fry 1 minute.

7.   Add the chicken and marinate and stir-fry 5 minutes.

8.   Add red pepper and mushrooms and stir-fry 2 minutes longer.

9.   Add cooked noodles and pour the sauce over the top.

10.                Stir-fry 2 minutes more, using a turning/tossing motion to combine everything together.

11.                Remove heat and sprinkle with garnish ingredients.

I f too salty add lime juice, if not salty enough add fish sauce, add more Sriracha for more heat,

ENJOY DAN:                                                                 BON-APPETITE!!