Thai Peanut Chicken with Bean Thread Noodles

Adapted from Skinny Slow Cooker

Serves 6

4 chicken breasts, boneless, skinless

1 can light coconut milk

1 tbsp fresh ground lemongrass

2 Thai chiles, minced

1 tbsp all-natural peanut butter

1 lime, zested and juiced

2 tbsp chopped peanuts

8-12 ounces dried bean thread noodles

In a medium bowl, whisk the peanut butter into the coconut milk until dissolved. Add to slow cooker and stir in the lemongrass, chiles, lime juice and zest. Place the chicken breasts in the slow cooker and cook on low for 4 hours. Using two forks, shred the chicken and stir in the peanuts.

Cook the bean thread noodles according to package directions right before serving. Spoon the chicken over the noodles and serve immediately.

Editor’s Note: If the package says to soften in very hot tap water, we recommend bringing water to a simmer on the stove top, removing from heat and then adding the noodles until softened. “Very hot tap water,” at least in our little kitchen, wasn’t enough to soften the threads sufficiently.

Drunken Steak

Courtesy of Cook’s Country

Serves 4 (or 8-12 as hors d’oeuvres)

1 cup light rum

½ cup soy sauce (use Tamari Sauce for gluten-free)

1 tbsp dark brown sugar

1 tbsp grated fresh ginger

1 garlic clove, minced

1 scallion, minced

1 flank steak (about 1½ pounds), scored on both sides at 1½-inch intervals

Whisk rum, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves. Transfer ¼ cup rum mixture to small bowl and stir in scallion; set aside. Place remaining marinade and steak in gallon-size zipper-lock bag. Press air out of bag, seal, and refrigerate for at least 1 hour or up to 4 hours.

Remove steak from bag, pat dry with paper towels, and discard marinade. Grill steak over hot fire until well browned and cooked to desired doneness, 4 to 7 minutes per side.

Transfer steak to cutting board, tent with foil, and let rest 5 minutes. Slice thinly on bias and against grain. Drizzle with reserved rum mixture. Serve.