I have been participating in The Secret Recipe Club since June of last year and still each month I’m excited to receive my assignment so I can immediately start stalking my assigned blog searching for the recipe I want to make and feature. This month was no different and when I received my assignment of Barbara’s Barbara Bakes I immediately started perusing her extensive list of recipes. Finding the “one” recipe that I wanted to make was quite difficult as Barbara’s recipe list is quite extensive and so many caught my eye including zucchini bacon & cheese fritters, her braised beef short ribs and funeral potatoes (because the one time I had them they were oh-so-delicious) or one of her Daring Cooks recipes, boeuf bourguignon…yum! Then there was her Cafe Rio sweet pork barbacoa which really called my name because I LOVE eating at Cafe Rio when I’m out visiting friends in Utah, it’s my favorite and one day I will make Cafe Rio’s sweet pork barbacoa as well as the other recipes which I bookmarked from Barbara’s site. In the end I decided to make Barbara’s chicken satay noodle salad, a perfect meal for a hot Georgia summer night.
Because I can never leave any recipe as it is, I did make a few changes to Barbara’s recipe but really so that it fit better with our diets and just little taste changes. For the taste changes I used cilantro instead of parsley because I love the flavor of cilantro with satay and then as Barbara didn’t specify a hot pepper sauce I decided to use two different ones, Thai Garlic Chili Pepper Sauce and Sriracha. To fit better with our diets I omitted the oil, used sugar free honey and I switched out Barbara’s whole wheat spaghetti for Shirataki noodles as I’m avoiding carbs and with Maisie and her allergies, the Shirataki noodles fit both our diets.
This dish easily came together as I had most of the ingredients in the house and this recipe was a perfect way to use some of the chicken I froze the last time I made my “Rotisserie” Chicken. Also, since I decided to make this as a cold noodle salad it all came together in one bowl so my clean up was easy-peasy.
This recipe was simple and delicious with the wonderful contrasting sweet, sour, salty & spicy flavors that I love in Thai food. This salad was a hit with all of us and I can see it gracing our table many nights to come.
- 1/3 cup peanut butter, softened
- 2 TBS. sugar free honey
- 1/4 cup tamari, or dark soy sauce
- Juice and zest of 2 limes
- 1 tsp. Thai Garlic Chili Pepper Sauce
- 1 tsp. Sriracha
- 1 clove garlic, minced
- 1 – 7 oz. package Shirataki noodles (I use the thin vermicelli), drained and rinsed very, very well
- 1/2 cup julienned carrots
- 2 cups skinned and shredded “rotisserie” chicken
- 1 cup packed fresh spinach, thinly sliced
- 4 green onions, chopped
- 1/4 cup chopped peanuts, plus extra for garnish
- 1/2 cup chopped cilantro, plus extra for garnish
In a large bowl whisk together the peanut butter, honey and tamari. Add the lime juice & zest, hot pepper sauces and garlic then whisk until smooth. Add the noodles, carrots and chicken and fold to mix. Gently fold in the spinach, green onions, peanuts & cilantro. Top with additional cilantro and peanuts for serving.
My previous Secret Recipe Club Recipe Posts:
Double Chocolate Mousse Cake
Fruit, Nut & Poppy Seed Chicken Salad
Health(ier) Peanut Brittle
Crunchy Fudgy Heart Bites
Texas Chicken with Lime Butter
Pork Belly Soup with Collard Greens
Thin Mint Irish Coffee
Levain Chocolate Chip Walnut Cookies
Cilantro Lime Chicken
Home Style Chicken Curry