The only reason I decided to try this recipe was the leftover chicken livers from the chicken liver mousse. Reading the ingredient list did not make me salivate; it made me want to turn the page. Angel hair pasta with peanut butter didn't sound the least bit appetizing. However, because I am committed to making all 150 recipes in this cookbook, I gave it a try and was pleasantly surprised. Think "spicy Thai noodles" not Angel Hair Pasta.
If you make this recipe, be sure to follow Hamersley's instruction to "have all the ingredients ready to go and in front of you before you start cooking; once you turn on the heat, it comes together really fast." Allow about an hour for the prep and cooking.
I'm not sure if chicken livers are a Thai ingredient, but both the flavor and texture go well with the bite of the peanut sauce. I didn't love the cucumbers though. If I made this again, I would use the whole Napa cabbage and leave the cucumbers out. Also, I am not sure why it is necessary to make twice as much peanut sauce as you need for the pasta. If you like this recipe, freeze the other half for another go round or use it as a grilling sauce to make a chicken sate.
The bottom line: Tasty but a lot of prep for what you get. If you crave Thai noodles, take-out is faster and just as good. However, the peanut sauce will become a staple at my house for grilled chicken.
No comments:
Post a Comment