Best 6 Thai Chicken With Noodles For Two Recipes

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.

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 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!

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.

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.

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.