Thai Chicken Noodles 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 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.

SPICY THAI CHICKEN AND VEGGIE NOODLES

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.

THAI-STYLE CHICKEN WITH NOODLES

Steps:

• Heat the sesame oil and vegetable oil in a large wok over high heat. Fry the onion, ginger and chile pepper, stirring constantly until onion is tender. Add chicken strips, lime juice, soy sauce, basil and cilantro. Cook, stirring constantly until chicken pieces are golden and cooked through. Pour in the coconut milk, and bring to a boil. Stir together the cornstarch and water; stir into the sauce. Let simmer for 10 minutes, or until thickened.
• Meanwhile, soak noodles in hot water for 3 minutes. Bring a large pot of water to a boil. Add soaked noodles, and cook for 3 minutes, or until tender; drain.
• Serve the chicken mixture over noodles, and garnish with a twist of lime and a drizzle of cream.

CHICKEN PAD THAI NOODLES RECIPE

Steps:

• To begin making the Chicken Pad Thai Noodle Recipe, boil water over a sauce pan to cook the noodles.
• Add the Pad Thai Rice noodles into the boiling water and cook the noodles until it is soft and done. Once it is cooked drain the water and wash the noodles once under the running water to prevent further cooking.
• Toss the rice noodles in a teaspoon of oil and keep it aside.
• Heat a wok with oil over medium heat, add ginger and garlic, and allow it sizzle for few seconds. Once done add in your sliced onions and saute till they are translucent.
• Add chopped carrot and saute for 2 minutes and add in your colored bell peppers into the wok and saute till all the vegetables are just cooked.
• Add the chicken breast, sprinkle some salt and cover the pan and cook the chicken on medium heat until the chicken is cooked. This will take about 4 to 5 minutes on medium heat.
• In a separate bowl add in soy sauce, fish sauce,peanut butter, sweet and spicy chilli sauce, brown sugar, salt and whisk well. Add this pad thai sauce mixture into the chicken and vegetables and toss well to combine - for about a minute.
• Once it is mixed toss in the cooked rice noodles give the Chicken Pad Thai Noodles a good mix.
• Toss the Chicken Pad Thai Noodles on high heat for a good 2 to 3 minutes, so the noodles and chicken get well coated with the sauces.
• Check the Chicken Pad Thai Noodle for seasonings again and add more sauces if required. Once done, turn off the heat.
• Transfer the Chicken Pad Thai Noodle into a bowl with crushed peanuts and dried red chilli flakes and serve hot.
• Serve the Chicken Pad Thai Noodles along with Thai Green Papaya Salad Recipe, Sichuan Style Chilli Potato to enjoy your delicious weekend dinner.

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 NOODLES

Steps:

• Put the paste ingredients into a food processor and blend into a paste. If you don't have a food processor, you can use a pestle and mortar or just chop everything very, very finely.
• Heat a little sesame oil in a large pan and add the chicken and cook until browned all over, about 5 minutes.
• Add the Thai paste and cook for a further 3 minutes.
• Put your noodles into a pan of boiling water and cook for 5 minutes.
• Add the vegetables to the chicken and mix well. Cook for 5 minutes.
• Serve the chicken and vegetables on top of the noodles and add slices of radish and spring onions (optional)

12 MINUTE THAI CHICKEN PEANUT NOODLES

Steps:

• Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
• Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
• Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
• Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
• Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
• Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
• Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
• Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
• Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
• Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

EASY PAD THAI

Steps:

• Gather the ingredients.
• Combine the chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve the sugar. Set aside.
• Place the chopped chicken in a bowl and toss with the 1 1/2 tablespoons soy sauce. Set aside.
• Bring a large pot of water to boil. Add the rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse noodles briefly with cold water to keep them from sticking. Set aside.
• Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around. Add the garlic, chili, and galangal or ginger. Stir-fry 1 minute.
• Add the chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque-about 2 to 3 minutes.
• When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce-just enough to keep ingredients frying nicely.
• Push the ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the empty space and stir-fry quickly to scramble.
• Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes.
• Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce or lime until the desired taste is achieved.
• Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped peanuts.

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.