Part of being frugal is using up leftovers, and thankfully my family is pretty good about participating in smorgasbord nights to clean the remains of this & that out of the fridge. Some leftovers actually improve with age. Several of our family favorite soups and casseroles do well with an overnight rest so the flavors can mingle.
But others…not so much.
I had a huge dish of linguine left over from my son and his friend’s weekend visit. The noodles were cold and they were slimy and I needed to use them up. It had been a long time since I’d tried Thai, but getting those noodles out of the fridge seemed to be as good a reason as any to give it another go. I’m so glad I did!
This recipe was my starting point but I tweaked it to use the ingredients I had in the fridge, freezer, and pantry. In fact, I tweaked it enough that I’m just going to retype the entire thing here. One thing I do not have is a picture of the finished dish. It went over so well that I never got one. We were too busy eating!
The sauce smells strongly of peanut butter, which can be off-putting if you’re not used to that sort of thing, but the flavor is balanced and savory without lighting your mouth on fire. My husband and my daughter both really liked it and asked me to make it more often.
Thai Noodles with Chicken and Spicy Peanut Sauce
yields 4-6 main dish servings
What you’ll need:
- 10-12 ounces, give or take, leftover cooked noodles (I used linguine, but anything along those lines should be fine.)
- a couple of “glugs” of cooking oil (I used canola, the recipe suggested sesame, but use what you have.)
- 1/2 of a medium-to-large fresh onion, slivered
- 2 carrots, cut in thin strips
- 1 large bell pepper, or 1/2 each of two different colored large bell peppers (I used green and orange)
- 1-2 cloves of garlic, minced (or to taste)
- 13 ounce can chicken breast, drained
- 1/2 Tablespoon ground ginger
- 1/4 cup honey
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 Tablespoons white vinegar
- 1/2 Tablespoon chili-garlic sauce
What to do:
Dump the leftover pasta in a pot of boiling water just long enough to get it to separate and reheat. Drain the noodles and add a “glug” or so of oil, then stir to coat the noodles and prevent sticking.
Meanwhile, heat another “glug” or two of oil in a large skillet, then add the onion, carrots, and pepper(s). Cook until the veggies are almost done, stirring occasionally, then add the garlic and chicken and cook until the veggies are soft, the chicken is warm, and the onions are translucent.
While the veggies are cooking, mix the ginger, honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce in a small bowl. Whisk the ingredients together to make a smooth sauce.
When the veggies are done, add the sauce to the pan, mix thoroughly to coat, and simmer for a minute or two.
Pour the sauce over the noodles and toss to coat the noodles with sauce.
We enjoyed this as a one-dish supper, but you could easily garnish it, add sides, and make it a company meal. Either way, it’s yummy!
How do you use up leftovers?
I moderate comments manually but will get them posted as quickly as possible. Please keep your comments kind and if you must disagree please do so without being disagreeable. Rude or inappropriate comments will obviously not be published.