Low Sodium Thai Peanut Chicken Noodles
I love the salty-spicy combinations found in many dishes. The problem with many Asian dishes is that the level of sodium is off the charts. Many Asian sauces are chock full of sodium to the point where even a reduced sodium version of the sauce is still over our daily sodium allotment. I’m looking at you soy sauce! I want to save one of my favorite dishes from being done away with because of high sodium. I needed to find a way to make low sodium Thai Peanut Chicken Noodles.
Exposing Kids To Global Flavors
I grew up with great friends that are Filipino and South Korean, and I really liked many Asian dishes and cuisines. So I wanted to learn how to cook some dishes. cooking classes are something great to do. You are learning a skill (that might help you woo women), and you get to eat the results of the class. Bonus! Cooking classes are great date ideas, good for couples activities, and since we have children of our own, they are great family activities.
How To Lower The Sodium
Thai peanut sauce seems to be the exception. most quick versions of the recipe calls for using peanut butter. The great thing is that peanut butter can be found that is low sodium. We have a winner folks for a great Asian dish. You can use several things for the base to pour this stir fry over.
I have done this on zucchini noodles and turned it into a cold dish. I also use Basmati or Brown rice. In the recipe below, I used noodles. Farfalle, the little bow tie pasta, is a favorite of our kids. They also love peanut butter and chicken. This is a very friendly kid dish. I make the whole batch fairly mild for the kids and then my wife and I can add as much heat as we desire to the dish.
The Recipe For Low Sodium Thai Chicken Peanut Noodles
- 1/2 Cup Low Sodium Peanut Butter I use Jif Natural
- 3/4 Cup Water
- 2 T Balsamic Vinegar
- 1 T Garlic - minced
- 1 T Lemon Juice
- 6 oz Uncooked Farfalle Pasta
- 1 lb Chicken Breasts
- 1 Red Bell Pepper diced
- 4 Green onions chopped
- 1/2 Cup Unsalted Peanuts - finely chopped
- 1 1/2 Cup Carrots - julienned
- Crushed Red Pepper flakes to garnish dish for those adding heat
- A few dashes of Low sodium hot sauce of choice - also to add heat if desired
In a small mixing bowl, whisk together the peanut butter, balsamic vinegar, garlic, lemon juice, and water until fully blended to create your sauce.
Start the water boiling to cook the pasta in a saucepan
In a saute pan, cook the vegetables in 1 T of olive oil until translucent, and remove from the pan and set aside.
Use the same saute pan, cook the chicken and peanuts in the oil until the chicken is cooked through.
While cooking the chicken, add the pasta to the boiling water for about 8 minutes until the pasta is al dente.
Remove and drain the pasta.
Once the chicken is cooked through, add back in the vegetables and the pasta, cover the whole dish with the sauce and cook over medium heat for 5 minutes, mixing all of the ingredients in the sauce.
Serve in bowls, and add red pepper flakes and hot sauce to create your desired level of heat.
I included a link if you wanted to order the Jif Natural off of Amazon, remember as an affiliate, if you click and purchase anything from Amazon you help out with the production of this blog.