Thai Rice Noodles With Chicken And Asparagus Recipes

THAI RICE NOODLES WITH CHICKEN AND ASPARAGUS

Steps:

• Pour noodles into bowl and cover with VERY HOT tap water. Soak for 15-20 minutes.
• Heat oil in large skillet over medium-high heat.
• Add garlic and stir fry until golden.
• Add fish sauce or salt and chicken.
• Stir fry until done.
• Add soy sauce, chili pepper sauce, and brown sugar. Mix until sugar is dissolved.
• Drain noodles and add to skillet along with asparagus.
• Stir fry noodles until firm but tender.
• Serve and enjoy!

ONE POT THAI-STYLE RICE NOODLES

Steps:

• Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
• Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
• Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

VIETNAMESE-STYLE CHICKEN WITH FRAGRANT RICE NOODLES

Steps:

• Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.
• Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.
• Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.

CHICKEN & ASPARAGUS STIR-FRY

Steps:

• In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
• Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
• Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
• Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
• Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
• Taste for seasoning and add additional salt to taste if needed. Serve over rice.

THAI RICE NOODLES

Steps:

• Soak the noodles in hot water for 20 minutes, or until soft; drain.
• Heat oil in a wok or large skillet, saute until golden.
• Add in the shrimp and ground pork, and stir-fry until lightly browned.
• Add the sugar, fish sauce, soy sauce and chili sauce, stir-fry until the sugar dissolves.
• Pour in the beaten eggs, let them set slightly then stir to scramble.
• Add in the noodles and stir-fry for about 2 minutes.
• Push noodles to side of wok or skillet then add in the Tamarind sauce, cook for 1 minute.
• Add in the bean sprouts, scallions, and stir-fry until bean sprouts are slightly cooked (about 1 minute).
• Stir the noodles down to middle of wok and stir-fry until well mixed.
• Sprinkle with chopped peanuts and sliced green onions before serving.

SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES

Steps:

• Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
• Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
• Noodles: Cook rice noodles in water with salt, according to package instructions.
• Serve chicken/vegetables over noodles with sauce poured generously on top.

THAI VEGETABLE NOODLES

Steps:

• In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender. , Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with 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.

CHICKEN PAD THAI

Steps:

• Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
• Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they're starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
• When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
• Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.