I just love this recipe! Rachael Ray is big on make your own take out, and I was intrigued enough to make this recipe myself. I just love the peanut butter in the recipe, and the hot sauce was a great addition too. I couldn’t really taste the lime or garlic. As for the soy sauce, it did add a nice salty flavor, which was great, but other than that, I couldn’t really taste it in the recipe. Maybe that’s because I used soy sauce and not the Tamari that the recipe called for.
And speaking of sticking to the recipe, I realized that I didn’t have any vegetables when I went to toss them with the recipe. It was great without them, but I think they would have added something extra.
There aren’t pictures for today, but I will have some tomorrow! Next up? Get ready for some browned butter peanut butter rice krispy treats! Enjoy!
Cold Chicken Satay Noodles
- 1 pound spaghetti
- 1/4 cup peanut butter (any kind)
- 2 tablespooons honey
- 1/4 cup warm water
- 1/4 cup soy sauce
- 1 garlic clove, finely chopped
- juice of 2 limes
- 1 teaspoon hot sauce
- 3 tablespoons peanut oil
- 2 cups cooked chicken (shredded, chopped, cubed, or however you want to cut it up)
- 1 cup spinach, thinly sliced
- a handful or two of shredded carrots
- Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well and rinse under cold water.
- While the pasta is cooking, heat the peanut butter in the microwave in 10-second intervals until soft.
- Put peanut butter in a large bowl with the honey and water. Whisk soy sauce, garlic, lime juice and hot sauce, then whisk in the oil.
- Add the noodles, spinach and carrots to the bowl and toss until well mixed.
- Serve topped with chicken.