Big Daddy's Kitchen

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Thai Chile

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Golden Noodles with Pan Seared Chicken

The flavors of ginger and peanuts permeate this to-die-for sauce served over noodles and tender chicken pieces.

½ pound	rice noodles or angel hair
½ pound	boneless, skinless chicken breast, sliced into finger sized pieces
1 small	onion, chopped
½ rib	celery, chopped
2 cloves	garlic, mashed
1 teaspoon	vegetable or peanut oil
½ pound	carrots, peeled and cut into 1" pieces
½ inch piece	ginger root, peeled and minced
1 teaspoon	red pepper flakes
1½ cups	chicken broth
1 tablespoon	soy sauce
1 tablespoon	creamy peanut butter
½ teaspoon	sugar
¼ teaspoon	sesame oil
½ cup	light cream

In a medium sized pot sauté onion, celery and garlic in oil over low heat until onion has softened. Add carrots, ginger root, pepper flakes, and broth and simmer, covered, until carrots are tender, about 45 minutes.

While the veggies are simmering cook the rice noodles according to package directions but keeping them slightly al dente. Rinse, drain and remove to warm platter in oven.

Heat a non-stick fry pan over a medium-hot fire and sear the chicken pieces on all sides taking care not to let them overcook. Spread over noodles and return to warm oven.

When the veggies are tender add remaining ingredients and in a blender puree the mixture (use caution when blending hot liquids). Pour over the chicken and noodles and serve.