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Stanford's Restaurant & Bar
Thai Chicken and Shiitake Mushroom Pasta


Sauce and Pasta

  • 1 ounce chili oil blend
  • 1 tablespoon garlic, chopped
  • 5 ounces chicken breast
  • 1/2 ounce carrots, julienne
  • 1/2 ounce yellow bell peppers, julienne
  • 1/2 ounce red bell peppers, julienne
  • 1/2 ounce red cabbage
  • 1/2 ounce shiitake mushrooms
  • 1 tablespoon cilantro, chopped
  • 1/2 ounce scallions, chopped
  • 1 ounce dry roasted peanuts
  • 1/2 teaspoon seasoning salt
  • 6 ounces Thai coconut sauce
  • 10 ounces linguini


  • 1/4 ounce daikon radish, julienne
  • 1/2 teaspoon cilantro, chopped

Thai Coconut Sauce

  • 3 cups BBQ Sauce
  • 3/4 cup soy sauce
  • 8 ounces creamy peanut butter
  • 1/4 cup rice wine vinegar
  • 2 tablespoons hot chili oil
  • 2 tablespoons ground ginger
  • 8 (14 ounce) cans coconut milk
  • 1 cup granulated sugar
  • 1/4 cup ginger puree
  • 4 teaspoons cayenne pepper

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  1. Sauce and Pasta: Place chicken breast on the broiler. Diamond mark and season. Cook to 165 degrees F internal temperature.
  2. Remove chicken from broiler. Place on cutting board, cut out center cartilage, then julienne across the breast in 1/4-inch strips.
  3. Ladle chili oil into a heated sauté pan and add all ingredients except pasta and sauce. Sauté until vegetables begin to sweat.
  4. Add Thai coconut sauce (Recipe) to the sauté mixture. Saute.
  5. Lower heat to simmer. Reduce sauce until it begins to thicken.
  6. Heat pasta in microwave for one minute until hot, mound in the center of a 9-inch bowl.
  7. Pour sauté mixture over pasta and garnish with daikon and cilantro in the center. Place bowl on a lined 10-inch plate for service.
  8. Thai Coconut Sauce: Combine ingredients and blend well. Refrigerate.

Posted by Gram'Cracker at Recipe Goldmine 1/3/2002 1:40 pm.

Source: Stanford's Restaurant & Bar, Citrus Heights, California -