Gregs Thai Noodles Recipes
THAI NOODLES
A spicy Thai noodle dish with chicken and vegetables.
Provided by Sharon
Categories World Cuisine Recipes Asian Thai
Yield 4
Number Of Ingredients 16
Steps:
- Cook rice noodles according to package directions.
- Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
- In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
- Toss cooked rice noodles with saute. Garnish with sesame seeds.
Nutrition Facts : Calories 570.8 calories, Carbohydrate 65.4 g, Cholesterol 65.9 mg, Fat 18.5 g, Fiber 5.4 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 371.7 mg, Sugar 5.3 g
GREG'S THAI NOODLES
Steps:
- Boil a pan of water. Cook the noodles until they are soft but not very soft. 'Al dente'. Dunk them into a large bowl of cold water to stop them cooking and to wash off the starch. Drain and let cool. Cut the noodles with scissors to make them easier to mix with the ingredients. Add all the veg, shrimps and herbs. Mix up the dressing. Taste it to make sure it's a good mix of sour, salt, heat and sweet. adjust to taste. (Fish sauce adds more salt - but be carefully - its really strong). Serve - with lots of dressing and plenty of roasted peanuts on top. Best served cool but not fridge-cold.
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