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Food & Entertaining

Thai Peanut Noodles

Author: Chef Allan Schanbacher
Issue: October, 2008, Page 224
Serves 4

12-ounce package chow mein noodles
3 to 4 cups shredded cooked turkey (white meat)
1 hot house cucumber, cut in half lengthwise, seeds removed and sliced
2 carrots, peeled and cut into matchsticks
2 cups bean sprouts
11.8-ounce jar Thai peanut sauce
6 scallions, green tops sliced thin on an angle
½ cup fresh mint leaves, torn into small pieces
½ cup fresh basil leaves, torn into small pieces

Photo by Werner Segarra
1. Cook noodles per package directions. Place in a bowl, cover, and refrigerate until ready to serve.
2. While noodles chill, shred turkey and prepare vegetables and herbs. Keep ingredients separated in bowls or piled on a tray.
3. Divide noodles among the four plates; mound in the center of each plate. Divide the turkey into four servings and center a serving on top of the noodles. Drizzle ¼ cup of Thai peanut sauce on the turkey and noodles.
4. Divide vegetables between the 4 plates, keeping vegetables separate, so you have strong colors around the noodles. Mound scallions on top of the turkey; scatter mint and basil over the plates. Serve with extra peanut sauce on the side.

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