Thai Noodles

Visiting kids in the Bay Area guarantees some good eating. Pakistani,Venezuelan & Turkish food in Berkeley, dim sum and Thai in Oakland, Spanish tapas, Vietnamese and salted caramel Bi-Rite ice cream in SF.

So here's my happily satisfactory attempt at Thai noodles with chicken-peanut sauce . In my book, anything with peanuts AND cilantro has to be delish! (sorry Brian)

THAI NOODLES

1 skinless chicken breasts

1/2 cup peanut butter (I like chunky)

1/2 cup water

1/6 cup soy sauce

juice of 1 lime

3 cloves garlic, minced

1/4 tsp ground ginger

1 tab oil

2 good shakes of red pepper

1/2 cup chopped peanuts

1/4 cup chopped cilantro (or more!)

3 green onions, chopped

6 oz. cooked rice noodles

Cut the chicken breasts in to small bits and saute until brown and cooked through. To make the sauce blend the peanut butter, water, soy sauce, lime juice, garlic, ginger, oil and red pepper in the food processor. Mix in with the warm chicken. If it seems a bit thick, add more water.

Just before serving it up, stir in the peanuts, cilantro and green onion. Serve it all over warm rice noodles. This is the one dish that will make me reach for a second helping!

This night we served it up with a salad of oranges, cucumbers and salted pistachios over red leaf lettuce with a tarragon vinagerette. (Thanks Laurel for the photo!!)