CPK Inspired Thai Chicken Pasta

Ingredients · for 6 (scales to your household)

• 1 pound Thin spaghetti $3.06
• 2 cups Cooked chicken $2.80
• 3 tablespoons Oriental sesame oil $1.43
• 1 cup Julienned carrots $0.33
• 2 cups Napa cabbage $0.53
• 8 Green onions $2.27
• 5 Garlic cloves $0.15
• 1 tablespoon Ginger $0.05
• 1/4 cup Honey $1.24
• 1/4 cup Creamy peanut butter $0.39
• 1/4 cup Soy sauce $0.71
• 3 tablespoons Unseasoned rice vinegar $0.31
• 1 1/2 tablespoons Sriracha sauce $0.32

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Bring a pot of water to boil.
2. Add 1-2 tbsp of salt to season the water.
3. Cook pasta, al dente (I shoot for a minute shy of what the box says)
4. Drain pasta and toss with 2 tbsp sesame oil.
5. Pat dry the inside of the pot and add 1 tbsp of sesame oil.
6. If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
7. Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.
8. Saute for a minute or two until they have softened and barely start to turn color.
9. Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.
10. Stir all the ingredients together and add the pasta back into the pot.
11. Toss the pasta with the rest of the ingredients and serve!
12. Garnish with remaining green onions if you chose to reserve some.

Per serving