The addition of leftover cooked chicken makes it a more of a hearty entrée, instead of just a side dish. I love the taste of fresh cilantro as well, so I will add some more as a garnish, along with a squeeze of fresh lime. I hope you will try this recipe out. Enjoy !
8 ozs. spaghetti, or linguine
3 Tbsp. sesame oil, (divided)
1/2 red or green sweet pepper, chopped
1/2 med. onion, chopped
2 garlic cloves minced
2 tsp. fresh ginger, minced
1/3 cup peanut butter
2 Tbsp. rice vinegar
2 - 3 Tbsp. soy sauce
1 Tbsp. fish sauce
1 Tbsp. granulated sugar
1/4 tsp. Red Chile flakes or, to taste
1/4 cup loose packed, chopped, cilantro
2 Tbsp. sweet Chile sauce, (optional)
1 - 2 cups cooked, chopped chicken, (optional)
Cook pasta until al dente, drain and place in serving bowl. Drizzle 1 Tbsp. of the sesame oil into pasta and toss to coat.
In a med. sauté pan, heat the other 2 Tbsp. of oil and add sweet pepper, onion, garlic and ginger.
Cook over med. heat, stirring occasionally until ginger is fragrant. Careful not to brown garlic or ginger.
Turn heat to low, and add peanut butter, rice vinegar, soy sauce, sugar and fish sauce. Stir until combined.
Pour sauce over pasta, toss with cilantro and chili flakes to taste.
Add optional items, if desired.