Tahini Pad Thai Stuffed Peppers
Author: Rachel Kor
Serves: 12-recipe can be halved
- 12 large whole peppers
- ¼ cup tahini (sesame paste)
- ¼ cup soy sauce
- ¼ cup plus 1 tablespoon brown sugar
- 2 tablespoons sesame oil
- 1 pound chicken breast
- 1 teaspoon fresh garlic, about 1 clove, minced
- 1 teaspoon fresh ginger, minced
- 1 cup carrots, shredded
- 3 eggs
- 1 box fettuccine noodles, cooked
- 1 cup red cabbage, shredded
- 1 bunch scallions, thinly sliced
- ½ cup salted peanuts, roughly chopped
- 2 limes
- Preheat the oven to 350 degrees F.
- Line a baking sheet with foil. Set aside.
- Prepare the peppers by washing them and cutting off the tops.Take out the seeds, and place them on the prepared baking sheet, top side up. Drizzle with oil. Use the oil that drips on the pan to grease the pan and bottom of peppers to prevent the peppers from sticking. Bake for 20 minutes.
- Place the tahini in a microwave safe bowl and heat for 30 seconds.
- Place the soy sauce, brown sugar, sesame oil and tahini in a bowl and mix until smooth. Set sauce aside.
- Clean chicken and cut into 2 inch pieces.
- In a large sauté pan over medium high heat, heat 2 tablespoons of oil. Add in the prepared chicken.
- Sauté the chicken until completely cooked through, about 6 minutes. Once the chicken is cooked add in the garlic, ginger and half the carrots. Sauté for just 2-3 minutes. Move all ingredients in the pan to one side. In the empty area of the pan add the eggs and mix quickly to scramble them. Once the eggs are scrambled add in the fettuccine noodles and the sauce. Turn heat down to low and with tongs, toss everything together.
- Fill Pad Thai noodles into baked peppers, twirling the pasta with a fork to fit snug. Top each pepper with a little bit of the raw carrots, cabbage and scallions.
- Place stuffed peppers on a large platter. Top with chopped peanuts and serve with lime wedges.