Thai Noodle Bowl With Chicken Recipes

THAI CHICKEN NOODLE BOWL

Steps:

• Soak noodles in water while you prepare the rest of the recipe. They need to soak about 20-30 minutes.
• Add canola oil to pan over medium-high heat. Once oil is shimmering, add ginger and garlic to pan. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
• Add chicken to pan with ginger and garlic. Cook for 5-7 minutes or until cooked through, stirring occasionally.
• Remove mixture from pan and set aside. Wipe out pan and return to stove over medium-high heat.
• Add curry paste to pan and sauté about 1 minute or until fragrant. Add coconut milk, soy sauce, fish sauce, and broth, and stir to combine. Reduce heat to medium. Simmer for 10 minutes.
• While sauce simmers, cook noodles according to package directions. Drain and set aside.
• Add reserved chicken mixture to sauce in pan along with cabbage and carrots. Heat about 5 minutes or until chicken is warmed through.
• Place noodles in bowl and top with chicken/sauce mixture. Garnish with bean sprouts, cilantro, scallions, and fresh lime.

TANGLED THAI NOODLE BOWLS

Steps:

• Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside.
• Bring 3 to 4 quarts of water to a boil in a large pot.
• At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes.
• Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated.
• Serve immediately topped with chopped green onion and peanuts.

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

CILANTRO CHICKEN AND SPICY THAI NOODLES

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 COCONUT CHICKEN SOUP (NOODLE BOWL)

Steps:

• Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
• Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
• Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
• Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
• Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

SESAME CHICKEN NOODLE BOWL

Steps:

• Season chicken with five-spice powder.
• Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
• Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
• Stir sauce into wok and cook for 3 minutes. Serve.