THAI PEANUT CHICKEN AND NOODLES
This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
SPICY THAI CHICKEN AND VEGGIE NOODLES
This Spicy Thai Chicken and Veggie Noodles is super quick to prepare and ready in just 30 minutes from start to finish! The best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 603 kcal, Carbohydrate 91 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 1529 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
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
THAI NOODLE BOWL WITH CHICKEN
Eat more mustard greens! They're packed with vitamin K, which can help prevent cardiovascular disease.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
- Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.
Nutrition Facts : Calories 460, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 848 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 30 grams, Sugar 5 grams
THAI NOODLES WITH CHICKEN
Categories Chicken Herb Poultry Dinner Lunch Healthy Noodle Self Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
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.
COCONUT THAI CHICKEN ZOODLE SOUP
I found this recipe and love it! Couldn't find anything quite like it. Some say the fish sauce might be too much but I enjoyed the mix of tastes. This is also Whole30 approved. Optional toppings: bean sprouts, cilantro, a squeeze of lime juice
Provided by WendiG
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
- Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
- Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
- Serve immediately and (if using) top with the optional toppings.
Nutrition Facts : Calories 539.6, Fat 38.5, SaturatedFat 26.6, Cholesterol 73.2, Sodium 1334.3, Carbohydrate 21.5, Fiber 3, Sugar 13.4, Protein 31.7
CHILD-FRIENDLY THAI CHICKEN NOODLES
Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch
Provided by Caroline Hire - Food writer
Categories Dinner
Time 30m
Yield Serves 2 adults + 2 children
Number Of Ingredients 12
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.
Nutrition Facts : Calories 532 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.84 milligram of sodium
THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
THAI NOODLES WITH CHICKEN
Fragrant and tasty noodles with a nutty, spicy sauce. This recipe has been submitted for the "Ready, Set Cook" challenge!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 21
Steps:
- Bring 2 cups water to a boil in a saucepan over medium heat.
- Add ramen noodles, discarding seasoning packet.
- Cook ramen, stirring occasionally, for 3 minutes.
- Drain ramen, and rinse with cold water in strainer or colander; allow to drain while preparing stir-fry.
- Heat 1 1/2 tsp oil in large skillet or small wok; add garlic, chilies, and lemongrass, stirring until fragrant.
- Add chicken to pan and cook, stirring, for 3-4 minutes or until chicken is done.
- Remove chicken from pan.
- Add broccoli and 2 tbsp water to pan and steam-fry for 1 minute.
- Add 2 more tbsp water And the carrots and cook, stirring, for 1 minute more.
- Add 2 tbsp water and the mushrooms and cook, stirring, for an additional minute.
- Add 1 tbsp water and the bean sprouts, cook 1 minute, then add the chicken and the cilantro, mixing well.
- Fold in the drained noodles, working in the veggies until they are well mixed.
- Top with sauce, and stir well.
- Squeeze wedge of lime over all, and garnish with chopped peanuts.
Nutrition Facts : Calories 472, Fat 21.3, SaturatedFat 5.6, Cholesterol 32.9, Sodium 1462.1, Carbohydrate 49.3, Fiber 4.4, Sugar 9.3, Protein 26.1
More about "thai noodles and chicken recipes"
THAI CHICKEN NOODLES – MODERN HONEY
From modernhoney.com
5/5 (7)Total Time 25 minsCategory DinnerCalories 314 per serving
- Add chicken breast and saute for 4-5 minutes. Sprinkle with salt and pepper. Add peppers. Saute for 6-8 more minutes until chicken is cooked thorough.
- In small bowl, combine chicken broth, ginger, chili garlic sauce, hoisin sauce, and peanut butter. Whisk together.
13 THAI NOODLE RECIPES
From allrecipes.com
CHICKEN PAD THAI NOODLES RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
THAI RICE NOODLES WITH CHICKEN RECIPE | MYRECIPES
From myrecipes.com
QUICK THAI NOODLES | CHICKEN.CA
From chicken.ca
53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
From epicurious.com
RECIPE: THAI TOM YUM CHICKEN DRUMSTICKS – KABUTO NOODLES
From kabutonoodles.com
CHICKEN PAD THAI NOODLES RECIPE | GOOP
From goop.com
BIG BOWLS CHICKEN PAD THAI RECIPE - RECIPESMANUALS.COM
From recipesmanuals.com
SPICY THAI NOODLES WITH CHICKEN RECIPE - RECIPE HIPPIE
From recipehippie.com
30 MINUTE CREAMY THAI CHICKEN WITH NOODLES - ONLY GLUTEN FREE …
From onlyglutenfreerecipes.com
THAI CHICKEN WITH NOODLES RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
10 BEST SPICY THAI NOODLES AND CHICKEN RECIPES | YUMMLY
From yummly.com
EASY CHICKEN PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
17 EASY THAI CHICKEN RECIPES TO TRY AT HOME - INSANELY …
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love