• Thai Peanut Noodles

    Ingredients

    Peanut Dressing

    Yield: 24 servings

    • Ingredients
      Amount
    • Creamy peanut butter (room temp.)
      2 ½ cups
    • Kikkoman Less Sodium Soy Sauce
      2 ½ cups
    • Kikkoman Thai Style Chili Sauce
      2 ½ cups
    • Distilled white vinegar
      1 ¼ cups
    • Sugar
      9 oz.
    • Vietnamese chili-garlic sauce
      ⅓ - ½ cup
    • Oriental sesame oil
      3 ½ Tbsp.
    • Garlic, finely minced
      2 Tbsp.
    • Vegetable oil
      2 ½ cups
    • Cooked spaghettini, chilled, drained
      13 lbs. 8 oz.
    • Boneless, skinless chicken breasts, grilled, julienned
      2 lbs.
    • Mung bean sprouts
      2 lbs.
    • Water chestnuts, chopped
      1 lb. 2 oz.
    • Green onions, sliced
      12 oz.
    • Cilantro, chopped
      6 oz.
    • Sesame seeds, toasted
      8 oz.

    Method

    1. Whisk peanut butter and Kikkoman Less Sodium Soy Sauce together. Add chili sauce, vinegar, sugar, chili-garlic sauce, sesame oil, and garlic to mixture and blend thoroughly.
    2. Gradually whisk vegetable oil until mixture is emulsified (yield: 12 cups).
    3. In large bowl, toss spaghettini with Peanut Dressing and remaining ingredients except sesame seeds.
    4. For each serving to order, plate 2 ½ cups spaghetti mixture and sprinkle with 1 tablespoon sesame seeds.