Thai Noodles

Thai Noodles

78 Reviews 4 Pics
Sharon
Recipe by  Sharon

“A spicy Thai noodle dish with chicken and vegetables.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (78)

Rate This Recipe
EVAND3
65

EVAND3

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

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

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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 571 cal
  • 29%
  • Fat
  • 18.5 g
  • 29%
  • Carbs
  • 65.4 g
  • 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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