CILANTRO CHICKEN AND SPICY THAI NOODLES
Provided by Aaron McCargo Jr.
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
- For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
- Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.
THAI LIME CHICKEN & NOODLES
Tasty, fast & easy recipe by Donna Hay with a couple slight modifications. Even the cilantro naysayers in our house liked this :)
Provided by Debi9400
Categories Chicken
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large covered pot, boil enough water to cover the noodles. Remove from heat and place noodles. Leave for about 10 minutes or until tender. Drain.
- Meanwhile:.
- Heat a non-stick frying pan over high heat. Add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute.
- Add the minced chicken and cook, stirring until cooked through. (about 6 or 7 minutes).
- Stir in the lime juice, fish sauce, cilantro, basil and onions.
- Serve over hot noodles with lime wedges to squeeze over top.
THAI CHICKEN NOODLES
Make and share this Thai Chicken Noodles recipe from Food.com.
Provided by Gilcat2
Categories Chicken Breast
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken in wine 30 minutes.
- In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
- Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
- Grind red chilies.
- In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
- Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
- Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
- Add bean sprouts and basil; stir 2 minutes.
- Add noodles; toss.
- Garnish with garlic, shallots, and peanuts.
Nutrition Facts : Calories 616.9, Fat 5, SaturatedFat 1, Cholesterol 151.2, Sodium 780.5, Carbohydrate 96.3, Fiber 4, Sugar 12.4, Protein 43.9
WARM THAI CHICKEN & NOODLE SALAD
A low fat, oriental-inspired salad - ideal for when you're in a real rush
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
- Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
- Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
- Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
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