Thai Chicken With Noodles For Two Recipes

SPICY THAI CHICKEN AND VEGGIE NOODLES

Steps:

• Cook noodles: Cook the Asian style noodles according to package directions.
• Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
• Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
• Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
• Garnish and serve: Garnish with chopped green onions and peanuts.

THAI CHICKEN WITH NOODLES FOR TWO

Steps:

• Heat vegetable oil in a saucepan over medium heat. Add red bell pepper, onion, mushrooms, garlic, ginger, and red pepper flakes; cook and stir until softened, about 5 minutes. Transfer to a plate.
• Cook and stir chicken in the same saucepan until no longer pink in the center, about 5 minutes. Return red bell pepper mixture to the saucepan. Add chicken broth, peanut butter, and peanuts. Simmer over low heat, stirring occasionally, until sauce is smooth, about 5 minutes.
• Bring a pot of salted water to a boil. Add green beans and egg noodles; cook until egg noodles are tender, about 6 minutes. Drain. Stir green beans and egg noodles into the chicken and sauce mixture.

THAI CHICKEN NOODLES

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.

THAI CHICKEN STIR-FRY FOR TWO

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; serve with rice.

THAI CHICKEN WITH NOODLES

Steps:

• Sauce -- Add the cilantro, chicken broth, sesame oil, lime juice, soy sauce, ginger, sugar, sesame oil, pepper flakes (more or less to taste), and garlic in the food processor (or you can use a blender) and pulse until you get a fine puree. Set to the side.
• Chicken -- Remove the chicken from the refrigerator and cut into thin strips. In a medium size bowl, add 1/4-13 cup of the sauce to the chicken (just enough sauce to coat the chicken, no more) and toss well. Let it marinate a good 30 minutes but not more than 1 hour.
• Stir Fry -- In a large non-stick pan (non-stick really is what works best for this) add the canola oil and bring to high heat. Saute the chicken, including any marinade until golden brown. The strips will not take very long to cook. Once they are done, remove to a plate and cover with foil to keep warm.
• Pasta -- As you are cooking the chicken heat up the water to cook the pasta. A large pot of salted water. Cook the pasta according to pkg directions. Vermicelli does not take very long to cook. About 2 minutes before the pasta is done, add the red peppers right in the pot with the pasta. Cook about 2 more minutes and your pasta should be finished and the peppers lightly softened. Drain and set to the side in a large serving bowl. Don't forget to reserve about 1 cup of the pasta water.
• Finish -- To the pasta and peppers, add the chicken, scallions and red onion, a few radishes for color, not all of them and the remaining sauce and toss. Add a little of the pasta water to thin the sauce (optional).
• Serve -- Garnish with the remaining radishes and a squeeze of lime. I like to put a couple of slices on top as well. You can also drizzle a little sesame oil over the top if you want.
• Add a nice fruit salad for a light refreshing pasta dish. This is not a heavy sauce, but light and flavorful and perfect for summertime eating. ENJOY!

CHILD-FRIENDLY THAI CHICKEN NOODLES

Steps:

• Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.
• Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.

THAI CHICKEN AND NOODLE SALAD

Steps:

• Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
• In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
• In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
• Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

THAI NOODLES WITH CHICKEN

Steps:

• Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.

PEANUTTY THAI NOODLES WITH CHICKEN

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
• While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
• Remove from the heat and season with salt and pepper. Drizzle lime juice over top.

CHICKEN 'N' NOODLES FOR TWO

Steps:

• In a large bowl, combine first nine ingredients. Toss with chicken, noodles and peas. Spoon into a greased 1-qt. casserole; sprinkle with paprika. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.