Kristene Fortier is one of our expert food columnists and the author
of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and
Kids."
This Thai-inspired noodle dish disguises holiday leftovers like
never before. Turkey breast meat is often overcooked and dried out which
can make eating leftovers hard to swallow. By combining shredded turkey meat
with a spicy peanut sauce, you'll bring delight instead of groans to the
dinner table. Since peanut butter is staple in my children's diet, they are
always thrilled to see it as part of the main course instead of slathered
between slices bread. For the grown-ups, the noodles get the spicy treatment
with red chili sauce, garlic, ginger, fresh basil, and mint.
Thai Noodles with Spicy Peanut Sauce
Time to table: 20-25 minutes
Serves 2 adults and 2 children
-
8-10 ounces dry angel hair pasta
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2 cups shredded cooked turkey breast meat
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2 cups frozen peas
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Peanut Sauce (recipe follows)
-
Garnish: chopped dry roasted peanuts
Grown-Ups
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4-5 fresh mint leaves, chopped
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4-5 fresh basil leaves, chopped
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2 green onions, chopped
Bring 2 quarts of water to a boil. Cook the pasta according to the
package directions. When the pasta is ready, add the turkey and peas. Bring
back to a boil and heat through. Drain, pour back into the pot and cover
to keep warm until ready to serve.
Serve the pasta for the children on individual plates with the mild
peanut sauce on top. Garnish with chopped peanuts.
Toss the pasta for the grown-ups with the mint, basil and green
onions. Serve on individual plates with the spicy peanut sauce on top. Garnish
with chopped peanuts.
Peanut Sauce
-
2 tablespoons smooth peanut butter
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1/4 cup rice vinegar
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1/4 cup low-sodium fat free chicken broth
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1 teaspoon grated fresh ginger
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2 garlic cloves, minced
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2 tablespoons low-sodium soy sauce
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2 teaspoons honey
Grown-Ups
1/2-1 teaspoon red chili sauce or 1/2 teaspoon red chili
flakes
Whisk together the peanut butter, rice vinegar, stock, ginger, garlic,
soy sauce and honey. Transfer half of the sauce to another dish and set aside
for the children. To the remaining sauce, stir in the red chili
sauce.
Calories 410; Calories from fat 50; Total fat 6g; Saturated fat
1g; Cholesterol 45mg; Sodium 350mg; Carbohydrate 59g; Dietary fiber 6g; Sugars
10g; Protein 30g
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the San Francisco Bay
Area with her family which includes two picky kids. She is a syndicated columnist
for "Pleasing Picky Eaters" and the author of The Whole Family Cookbook,
Two-Tiered Meals to Please Both Parents and Kids.. Order your copy through
amazon.com. Send questions or tips to
pickykids@aol.com. |
