Monday, December 2, 2013

pumpkin red curry peanut noodles


Hi friends! Hope you guys all had a wonderful Thanksgiving. Are you still in a food coma, or ready to take on dinner this week? Hopefully the latter, because I have a killer dinner recipe for you guys today!

My love for peanut noodles has been well-documented on this blog. They're fast, fabulous, and totally addicting. This is a great twist on regular peanut noodles, especially for cold fall and winter nights. The red curry adds a little warmth without being overwhelmingly spicy, and the pumpkin makes this dish creamy and rich. Miles and I both loved, loved, loved this - it's definitely going into our regular dinner rotation!

Pumpkin Red Curry Peanut Noodles (adapted from Aida Mollenkamp)
4-6 servings

you'll need:
1 tablespoon olive oil
1 lb. chicken breasts, cut into bite-size pieces
kosher salt and freshly ground black pepper
1/2 lb. fettuccine
1 cup frozen broccoli florets
3 cups baby spinach
2/3 cup pumpkin puree
1/3 cup creamy peanut butter
1/4 cup white wine vinegar
3 tablespoons red curry paste
4 cloves garlic, minced
1 tablespoon honey
1 cup hot water (reserved from pasta water)
6 green onions, thinly sliced
2 tablespoons toasted peanuts, chopped

Heat olive oil in a skillet over medium-high heat. When oil is hot, add chicken to the pan and sprinkle with salt and pepper. Cook until chicken is completely done, then remove to a plate to rest. Lower the heat to medium-low and add the pumpkin puree, peanut butter, vinegar, curry paste, garlic, and honey to the skillet. Whisk until everything is combined and smooth.

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. When it's about 2 minutes until pasta is done, add the frozen broccoli to the pot. Place the baby spinach in a colander. Reserve 1 cup of pasta water, then drain the pasta and broccoli on top (so that you pour the water over the pasta and are flash blanching the spinach).

Add reserved pasta water to the pumpkin-peanut butter sauce to thin it out as desired. Add the pasta, broccoli, spinach, and chicken to the skillet toss well, adding more pasta water as necessary. Garnish with green onions and chopped peanuts to serve.

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14 comments:

  1. I love peanut butter noodles and I really like that pumpkin touch!

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  2. I don't think I've ever had peanut butter noodles, but I'm thinking that I have been missing out all this time. That sounds so good!

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    1. You should definitely try - so addicting!

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  3. These noodles look like the perfect way to use up that leftover pumpkin I have! yum!

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  4. I love peanut butter noodles too Marie, but adding pumpkin sounds amazing! Looks so delicious!!

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    1. Never is a bad addition, right!? Thanks, Maria!

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  5. I'm on board with any sort of peanut noodles. I know I can count on you for solid dinner ideas this busy holiday season, Marie! Keep 'em coming, my friend. : )

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  6. Wow, this is a killer dinner recipe! Looks amazing!! I'm really into Asian food righ tnow - can't wait to try out your noodles!

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  7. I'm a peanut noodle lover, too! And yes, still in a food coma :( My stomach hates me LOL

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  8. What a great way to use up leftover pumpkin!

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  9. I have a weakness for noodles... and pumpkin... and peanuts. I guess I just melted into a puddle.

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