Getting Closer ...

One of my challenges as a domestic engineer

is defeating the competition.

Sound mean?

By competition, I mean the restaurants that entice us.

Hubby grills a great steak - bye bye steakhouse.

Red Lobster - I can broil or fry a nice piece of tilapia or salmon,

and the gluten free options in the freezer section are REALLY good.

Got the pizza thing down.

Gluten free Italian at a restaurant is typically just BAD!

With the right Gluten Free Ciabatta bread, Subway doesn't stand a chance.

Mexican restaurants still have me beat in some areas

and Asian - well, they have some secret ingredient.

Over the weekend, I found a recipe that will satisfy our Asian craving between trips to P.F.Changs.

You want it too, don't you?

It is available here at Taste of Home

Thai Chicken Peanut Noodles

Ingredients

1/4 cup creamy peanut butter

1/2 cup chicken broth

1/4 cup lemon juice

1/4 cup soy sauce

4 teaspoons Sriracha Asian hot chili sauce (I had an asian chili paste)

1/4 teaspoon crushed red pepper flakes

12 ounces uncooked multigrain spaghetti (I used 6 oz of brown Asian rice noodles)

1 pound lean ground chicken (I used ground turkey)

1-1/2 cups julienned carrots

1 medium sweet red pepper, chopped

1 garlic clove, minced

1/2 cup finely chopped unsalted peanuts

4 green onions, chopped

Directions

In a small bowl, whisk the first six ingredients until blended.
Cook noodles according to package directions; drain.

Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes
or until chicken is no longer pink, breaking up chicken into crumbles; drain.
Stir in peanut butter mixture; bring to a boil.
Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened.
Serve with noodles.
Top with peanuts and green onions.
Yield: 6 servings.


For those who have tried to use the "Recipe Page" ...
I have updated it with all recipes from the blog ...
It appears that I had not made links for about 1 1/2 years 😒