MAIN DISH Cheesecake factory recipe Thai chicken Pasta

Ingredients

1 cup smooth peanut butter

1/4 cup soy sauce

3 teaspoons chili paste

2 tablespoons brown sugar

2 limes, juiced

1/2 cup hot water

1 clove of garlic, minced

1 teaspoon rice vinegar

1 teaspoon ground ginger

1/2 teaspoon sesame oil

Handful Bean sprouts

Thin spaghetti

2 boneless skinless chicken breasts

2 Carrots

One can sliced water chestnuts

Handful Peanuts

1 Bunch Cilantro

Directions

PASTA:

1. 1/2 pound thin, spaghetti, fully cooked and drained.

2. Two boneless, skinless chicken breast, fully cooked and sliced into bite sized pieces.

3. Two carrots, Julienne cut

4. One small can water chestnuts, sliced and drained.

5. A handful of chopped peanuts for garnish.

6. One bunch of cilantro, chopped

SAUCE:

• Put all ingredients into a small bowl and mix until welcome combined. Store in the refrigerator until needed.

- 1 cup of smooth peanut butter

- 1/4 cup soy sauce.

- 3 teaspoons chili paste.

- 2 tablespoons brown sugar.

- 2 limes, juiced.

- 1/2 cup hot water.

- 1 clove of minced garlic.

- 1 teaspoon rice vinegar.

- 1 teaspoon ground ginger.

- 1/2 teaspoon sesame oil.

TO MAKE

1. Blanch the carrots in boiling water for three minutes, pulling them out while they’re still bright and crisp.

2. Place in a large bowl with the cooked pasta, sliced chicken, water chestnuts, and cilantro.

3. Pour the sauce over the pasta and toss to coat.

4. Top with more cilantro, bean sprouts and chopped peanuts.