I've just recently become enamored with Thai food. Does anyone have a recipe for peanut sauce? I recently had a meal (can't remember what it was called, it was one of the "pad ___") that was so delicious I could hardly contain myself. It was pieces of chicken breast in a peanut sauce over rice and various vegetables. I must know how to make that sauce.

That's blasphemy. I love coconut milk in my curry.

I think there are a lot of different peanut sauces. Some have coconut milk, or curry, some don't. This is one my sister sent me.

Sesame Noodles w/Shredded Chicken
1/4 c. sesame seeds
1/4 c. chunky peanut butter
2 medium garlic cloves, minced or pressed (about 2 tsps)
1 Tbsp. minced fresh ginger
5 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. hot sauce
2 Tbsp. lightly packed light brown sugar
Hot water

1 1/2 lbs. boneless skinless chicken breast halves
1 Tbsp. table salt
1 lb. fresh Asian-style noodles or 12 oz. dried spaghetti
2 Tbsp. Asian sesame oil
4 scallions, sliced thin on diagonal
1 medium carrot grated

1. Toast sesame seeds in medium skillet over medium heat, stirring
frequently, until golden and fragrant, about 10 minutes. Reserve 1 Tbsp.
sesame seeds in small bowl. In blender or food processor, puree remaining 3
Tbsp. sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot
sauce, and sugar until smooth, about 30 seconds. With machine running, add
hot water 1 Tbsp. at time until sauce has consistency of heavy cream, about
5 Tbsp.; set blender jar or workbowl aside.

2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile,
adjust oven rack to 6 inches from broiler element; heat broiler. Spray
broiler pan top with vegetable cooking spray; place chicken breasts on top
and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip
chicken over and continue to broil until thickest part is no longer pink
when cut into and registers about 160 degress on instant read thermometer, 6
to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2
forks, shred chicken into bite-size pieces and set aside. Add salt and
nooodles to boiling water; boil noodles until tender, about 4 minutes for
fresh and 10 minutes for dried. Drain, then rinse with cold running tap
water until cool to touch; drain again. In large bowl, toss noodles wtih
sesame oil until evenly coated. Add shredded chicken, scallions, carrot,
and sauce; toss to combine. Divide among individual bowls, sprinkle each
bowl with portion of reserved sesame seeds, and serve.

Thanks Farrah, I'll give it a try.

Chicken Biryani
http://holiday.allrecipes.com/az/ChickenBiryani.asp

My wife and I made this a while ago. It was really good, but the time to prepare it was fairly extensive. Also it requires lots of varied ingredients, many of which we had to purchase specifically for this, but wow. The flavors were incredible.

If you want a variety of ethnic foods dazzling your palate, may I suggest the big whoopdedoo down at the SLC County Building this weekend. I don't remember the name, but it's a festival to celebrate cultural diversity and there's going to be a lot of of different kinds of ethnic foods to try. I hear it's a great time. There's an article about in today's news. I believe the Salt Lake Tribune.

Take your wallet.

Hey thanks for the naan recipe Farrah. I may very well try that one! :-)

I LOVE Indian food. There is a local restaurant called Monsoon, within walking distance of Petco Park (home of the Padres), which charges around $18 per dinner entree, but has a lunch buffet for $11.95, complete with Muligitawny. The place is pure heaven.

You know, I think I have actually eaten there. Yes, it was excellent.