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Thai Pumpkin Pasta with chicken option)
25 Minute Spicy Thai Pumpkin Noodles (with chicken option) are quick and easy to whip up and smothered in the most tantalizing spicy peanut pumpkin sauce that you will want to make year round!
    Servings Prep Time
    6servings 15minutes
    Cook Time
    10minutes
    Servings Prep Time
    6servings 15minutes
    Cook Time
    10minutes
    Easy 25 Minute Spicy Thai Pumpkin Noodles (with chicken option) are quick and easy to whip up and smothered in the most tantalizing spicy peanut pumpkin sauce that you will want to make year round!
    Ingredients
    • 1pound chicken breastscut into thin slices, (2-3 chicken breasts)**
    • 12oz. thin spaghettior soba noodles
    • 1tablespoon red curry paste
    • 2teaspoons freshly grated ginger
    • 1 small zucchini, thinly sliced
    • 1 red bell pepper, thinly sliced
    • 1/2cup Matchstick carrots
    • 4 garlic cloves, minced
    • 1cup Snow peas, trimmed
    • 1/4cup smooth peanut butter
    Thai Pumpkin Sauce
    • 1/4cup reduced sodium soy sauce
    • 1cup water
    • 1/2cup pumpkin puree
    • 1tablespoon lime juice
    • 1tablespoons fish sauce
    • 2tablespoons sweet Japanese rice wine, mirin or dry sherry
    • 3tablespoons brown sugar
    • 2-3teaspoons Sriracha/Asian hot red chili sauce
    • 1teaspoon dried basil(or 1/4 cup lightly packed fresh basil)
    • 1/2teaspoon black pepper
    • 1/2teaspoon salt
    • 1teaspoon cornstarch
    Garnish
    • fresh cilantro
    • lime juice
    • Crushed salted peanuts
    • pomegranate arils(optional)
    Instructions
    1. Cook noodles according to package directions. Drain and set aside.
    2. In a medium bowl, whisk together Spicy Pumpkin Sauce Ingredients. Set aside.
    3. Heat 1 tablespoon olive/coconut oil over high heat in a large nonstick skillet. Add chicken and stir fry for 1-2 minutes or until almost cooked through (it will finish cooking in sauce). Remove chicken to a separate plate.
    4. Heat an additional 2 tablespoons oil over medium high heat in the same pan. Add red curry, ginger and zucchini and stir fry for 2 minutes. Add bell pepper and carrots and stir fry 2 more minutes. Add garlic and saute 30 seconds.
    5. Add Thai Pumpkin Sauce, snow peas and chicken and simmer until slightly thickened and chicken is cooked through. Stir in peanut butter.
    6. Add noodles and toss until evenly coated, adding additional water if sauce has become to thick. Taste and add additional Sriracha if desired. Garnish with cilantro, lime juice, peanuts and pomegranate arils (optional).
    Recipe Notes

    TIPS FOR PUMPKIN PASTA

    • Cook your pasta al dente – no one wants mushy Pumpkin Pasta!  I rinse my pasta with cold water to keep it from cooking and toss it with a little olive oil to keep it from sticking.
    • For maximum efficiency, use the time while the noodles are cooking to whisk together your Pumpkin Pasta Sauce ingredients.
    • Use Pumpkin puree and NOT pumpkin pie filling.  Pumpkin puree is 100% pure  pumpkin that has been cooked and pureed.  Pumpkin Pie filling, however, has been sweetened and seasoned with Fall spices.
    • Have your Pumpkin Pasta Sauce ready and all your chicken and veggies chopped before you start cooking because the actual cooking process is super quick and you want everything ready to go at your fingertips.
    • **It is much easier to thinly slice your chicken when it is partially frozen, that way it is not squirming all underneath you.
    •  If you don’t like heat at all, start with 1 teaspoon Sriracha.  I would say 2 teaspoons Sriracha is medium heat and 3 is on the spicy side.   I would start with less if you aren’t sure because you can always add more heat at the end of cooking  – but it is hard to take it away!
    • Taste your Pumpkin Pasta at the end of cooking and add additional lime juice for tangier, sugar for sweeter, soy sauce for saltier.
    • After you toss your Pumpkin Pasta in the sauce, you may wan to add additional water to thin to desired consistency.
    • Garnish, garnish, garnish!  Crunchy peanuts,  cilantro, and pomegranate arils make this Thai Pumpkin Pasta come alive!
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