Thai Chicken Pasta

• Kung Pao Chicken
• Szechwan Beef
• Won Ton Soup
• Mongolian Beef
• Spaghetti Carbonara
• Curry Shallot Chile Sauce
• Blended Ice Coffee

Ingredients:

Chicken and other ingredients:
  1 lb       Chicken Breast sliced into narrow strips
  1 clove    Garlic (chopped)
  1 Tbsp     Peanut Oil
  4 bunches  Green Onion
  1 bunch    Cilantro (optional)
  2 tsp      Black Pepper
  2 lbs      Pasta
 
Sauce:
  8 cloves   Garlic (chopped)
  2.5 Tbsp   Peanuts (chopped)
  8 Tbsp     Soy Sauce (1/2 cup)
  8 tsp      Thai Fish Sauce 
  2 Tbsp     Sesame oil (1 oz)
  2 tsp      Crushed red pepper 
  2 tsp      Cayenne pepper 
  3 tbsp     Curry powder
  1.5 tsp    Ground Cumin
  1 tbsp     Chopped peanuts
  6          Seranno peppers, sliced

Thickening (optional):
  2 tsp      Corn Starch
  3 TBsp     Water

Mix the sauce ingredients and set aside. Start the pasta. Stir fry the chopped garlic clove and chicken breast in the peanut oil, adding the pepper when about half way done. When the chicken is done, add the sauce mixture, continue the stir fry for 2 minutes, then add the green onion and optional cilantro, and stir fry until the green onion cooks down. If a thicker sauce is desired, mix the corn starch and water, add to the sauce and cook down to the desired consistency. When the pasta is done, drain the pasta, add some peanut oil to the pasta and mix to coat. Then toss the pasta with the sauce and chicken.