Thai Chicken Satay
| 4 Tablespoons creamy peanut butter | 4 gloves garlic, chopped |
| 1/2 cup soy sauce | 1/2 cup lemon or lime juice |
| 1 Tablespoon brown sugar | 2 Tablespoons curry powder |
| 1 teaspoon hot pepper sauce (Tabasco) | 4 skinless, boneless chicken breasts cut into strips. |
The night before you are planning on grilling these little babies make the marinade and let them soak over night.
In a large-ish tupperware bowl that has a lid combine everything but the chicken and stir well. Put the chicken breasts into the marinade and put the lid on and make sure all the meat is good and covered with sauce. Place into the fridge for at least 2 hours, but the longer the better!
Take out the chicken and thread onto kabob skewers. Get you grill all ready and then cook about 5 minutes on each side.
Spicy Noodle Salad
| 3 cups rice wine vinegar |
Kosher salt |
| 1 teaspoon red pepper flakes | 2 jalapenos, chopped with seeds |
| 1 teaspoon basil | 1 cucumber chopped |
| 3 stalks celery chopped | 2 Tablespoons olive oil |
| 2 teaspoons sugar | juice of 2 limes |
| 1 head Romaine lettuce | 1 cup chopped cilantro |
| 1 pack of rice vermicelli |
In a large mixing bowl add everything but the vegetables and noodles, this is your salad dressing. Stir well and add more sugar and salt to taste. Add in jalepenos, cucumbers, cilantro and celery and put in the fridge. While the dressing is mixing boil your noodles and chop your lettuce into smallish pieces. When the noodles are finished strain and run under cold water until the noodles are cold. Prepare each plate by placing lettuce down and putting some drained rice noodles on top. Let each person add their own sauce as it is very hot.
