I had always been interested in recreating the thai chicken pasta that was so delicious at the Cheesecake Factory but always shied away due to the calories of the peanut sauce and the pasta involved. Well, this recipe, with a couple of tweaks as recommended by reviewers, is a darn good replica. I cleaned up the recipe a bit for my particular diet and substituted 1 large tablespoon of almond butter instead of either crushed peanuts or the peanut butter previously suggested. Additionally, I used kelp noodles, because I am avoiding wheat, but only for convenience. This recipe would also work with rice noodles or regular noodles.Yumm!! It's a keeper. My husband also loved it.
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I had always been interested in recreating the thai chicken pasta that was so delicious at the...