pumpkin red curry peanut noodles

Hi friends! Hope you guys all had a wonderful Thanksgiving. Are you still in a food coma, or ready to take on dinner this week? Hopefully the latter, because I have a killer dinner recipe for you guys today!

My love for peanut noodles has been well-documented on this blog. They're fast, fabulous, and totally addicting. This is a great twist on regular peanut noodles, especially for cold fall and winter nights. The red curry adds a little warmth without being overwhelmingly spicy, and the pumpkin makes this dish creamy and rich. Miles and I both loved, loved, loved this - it's definitely going into our regular dinner rotation!

Pumpkin Red Curry Peanut Noodles (adapted from Aida Mollenkamp)
4-6 servings

you'll need:
1 tablespoon olive oil
1 lb. chicken breasts, cut into bite-size pieces
kosher salt and freshly ground black pepper
1/2 lb. fettuccine
1 cup frozen broccoli florets
3 cups baby spinach
2/3 cup pumpkin puree
1/3 cup creamy peanut butter
1/4 cup white wine vinegar
3 tablespoons red curry paste
4 cloves garlic, minced
1 tablespoon honey
1 cup hot water (reserved from pasta water)
6 green onions, thinly sliced
2 tablespoons toasted peanuts, chopped

Heat olive oil in a skillet over medium-high heat. When oil is hot, add chicken to the pan and sprinkle with salt and pepper. Cook until chicken is completely done, then remove to a plate to rest. Lower the heat to medium-low and add the pumpkin puree, peanut butter, vinegar, curry paste, garlic, and honey to the skillet. Whisk until everything is combined and smooth.

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. When it's about 2 minutes until pasta is done, add the frozen broccoli to the pot. Place the baby spinach in a colander. Reserve 1 cup of pasta water, then drain the pasta and broccoli on top (so that you pour the water over the pasta and are flash blanching the spinach).

Add reserved pasta water to the pumpkin-peanut butter sauce to thin it out as desired. Add the pasta, broccoli, spinach, and chicken to the skillet toss well, adding more pasta water as necessary. Garnish with green onions and chopped peanuts to serve.

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spicy shrimp peanut noodles

Happy Monday, y'all! How was your weekend? I'm a little giddy from ours. Our great friends welcomed their sweet little daughter into the world, and two of our other best friends got engaged! It was a fantastic weekend to say the least!

My love for peanut noodles has been well documented on this blog, but let's revisit, shall we? These were absolutely delicious, did not require turning the oven on (!!), and took no time at all to throw together. Perfect summer supper in my opinion!

Spicy Shrimp Peanut Noodles
serves 4-6

you'll need:
3/4 lb. angel hair pasta
1 lb. shrimp, peeled and deveined
2 tablespoons canola oil
4 tablespoons soy sauce
6 green onions, chopped
6 garlic cloves, minced
1 cup chicken stock
1/2 cup creamy peanut butter
2 teaspoons toasted sesame oil
juice of 1/2 a lime
1 teaspoon red pepper flakes
handful of cilantro, roughly chopped
1/4 cup roasted peanuts, chopped

Bring a large pot of water up to a boil for your pasta.

Heat canola oil in a large skillet over medium-high heat. Add shrimp and cook until opaque and pink, about 1-2 minutes per side. Remove and set aside.

Reduce the heat to medium and add soy sauce, green onions, and garlic. Saute 1-2 minutes, until the garlic is beginning to soften and become fragrant. Add chicken stock and stir, scraping the bottom of the pan. Reduce heat to low and add peanut butter, sesame oil, lime juice, and red pepper. Whisk together until it creates a smooth sauce and simmer for 5-8 minutes.

Cook pasta according to the package directions. Before draining, reserve 1 cup of pasta water and set aside. Drain pasta and add it to the skillet. Toss well so that the noodles are completely coated, adding more pasta water if needed to thin the sauce out.

Divide pasta into bowls and top with shrimp, cilantro, and chopped peanuts. Squeeze lime juice over the top. Enjoy!!

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