Last Friday, I was super tired, but I still made time to try out a new recipe. We decided to have Thai Chicken Pasta. Mike helped me out by chopping up our various vegetables. I first cooked my chicken in my braised with a bit of chicken broth. Next, I boiled my water and cooked the pasta. Next, I heated up some oil (I used vegetable because I was out of sesame.) and added green onions, carrots, chicken, cabbage, garlic and ginger. I sautéed those for about 2 minutes. Next, I added in honey, peanut butter. sriracha, vinegar, and soy sauce. I stirred all that and then added the noodles and chili paste. I mixed it well and we were ready to eat. The pasta had great flavor and was full of veggies, too! I also loved that it made plenty of leftovers, which is perfect when heading into a busy weekend. We also loved that the pasta seemed to get spicier as leftovers. This was a great copycat recipe that we will definitely repeat again I the future,

The New Austonian