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Thai Noodles

Thai Noodles

Sharon

Sharon

A spicy Thai noodle dish with chicken and vegetables.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 571 kcal
  • 29%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Cook rice noodles according to package directions.
  2. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
  3. 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.
  4. Toss cooked rice noodles with saute. Garnish with sesame seeds.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

EVAND3
65

EVAND3

10/7/2005

We love this recipe, and the rice noodles are a nice change from our usual rice, pasta, or potatoes. We only use half a cucumber, and make our own peanut sauce, using: 2 Tbsp soy sauce, 2 Tbsp water, 1/2 cup peanut butter, sugar, garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted.

MTHIERFELDER
30

MTHIERFELDER

5/5/2008

This is a very good recipe, in Thai food the veggies should all be tender crisp, not overdone and soggy. Some tips on cooking the vegetables: onion in first, when it just barely starts to soften, throw in the mushrooms. Cook for only 1 or 2 minutes, then add the peppers and the sauces. Continue to cook till the peppers are tender-crisp, by then the mushrooms will be succulent, and the onions will be softened. I used the peanut sauce mentioned in the review, but I added 3/4cup of soy milk (use light coconut milk if you have it) as the sauce thickened to a sludge when heated. I also added some lime juice and chile paste.

E-Low
30

E-Low

3/14/2006

I loved this recipe, but I didn't follow it exactly. I didn't have sesame oil, oyster sauce, or sesame seeds. I also substituted some broccoli for the cucumber and mushrooms. Even with the missing ingredients I thought it was great. I had a bottle of spicy Szechuan sauce on the table so others could add spice as they pleased.

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