Spicy THAI Noodles with Chicken

on


Spicy THAI Noodles with Chicken

Ingredients

  • 1/3 Cup Honey
  • 3 TBS Low Sodium Soy Sauce
  • 2 TBS Chili Garlic Sauce
  • 2 TBS Rice Vinegar
  • 1 ½ tsp Sesame Oil - DIVIDED
  • 10 ounces Cooked Chicken (leftover or Rotisserie, skin removed) – shredded or chopped
  • 8 ounces Wide Rice Noodles (Soba or Udon Noodles are fine)
  • 1 TBS Peanut Oil
  • 2 large cloves Garlic – minced
  • 1 tsp Fresh Ginger – grated
  • 3 Scallions – (green and white parts separated) thinly sliced
  • 1 large Red Bell Pepper – thinly sliced
  • 1 Cup Carrots – shredded
  • ½ Cup Snow Peas (Or Sugar Snap Peas)
  • Kosher Salt & Pepper
Optional for Garnish: Toasted Sesame Seeds, Lime Wedges, Cilantro, Thai Basil, Cashews, Sliced Red Chiles

Instructions

  1. For the chicken: In a medium sized bowl whisk together the honey, soy sauce, chili garlic sauce, vinegar and sesame oil. Season with a pinch of salt. Add the chicken and mix to coat. Set aside to allow the flavors to develop.
  2. Meanwhile, prepare the noodles: Cook the noodles according to package directions, MINUS 1-2 minutes, the noodles should still be chewy as they will continue to cook in the next steps. (SEE NOTES) Drain the noodles, rinse with cool water and drizzle with 1 teaspoon of Sesame Oil. Toss and set the noodles aside.
  3. Stir Fry:  Heat a large skillet (or wok) over medium-high heat. Add the peanut oil and swirl to coat the pan. Add the garlic, ginger and white bottoms of the scallions. Stir-fry, stirring continuously, for 30 seconds. Add the red bell pepper, carrots and snow peas. Cook until softened and slightly charred, 3-4 minutes.
  4. Add the noodles to the pan and stir-fry, tossing continuously, for 1 minute or until hot. Add in the chicken and sauce. Toss everything well to combine. (If noodles become too dry add a splash or two of water as needed). Remove from heat.


To serve:  Transfer noodles to a platter and garnish with green tops of scallions, sesame seeds and cilantro. Squeeze fresh lime over top. Serve immediately and Enjoy!

Recipe Notes

  • To keep things super quick and easy, the recipe for this spicy stir fry uses cooked chicken. You can use any type of cooked chicken you would like – rotisserie chicken, leftover chicken breasts or thighs – just make sure the skin from the chicken is removed first and you shred or roughly chop the chicken.
  • You can use any type of noodles you would like for this recipe, just make sure you cook them according to the package directions MINUS a minute or two as the noodles will continue to cook further along in the recipe. You want your noodles to still be chewy. While I used wide rice noodles (otherwise known as Pad Thai noodles), soba or udon noodles would be equally delicious! If there are stir-fry instructions on your bag of noodles, suggesting to soak the noodles in hot water, follow those!
  • While I’ve listed fresh cilantro as an optional garnish, I highly suggest you don’t skip it! It adds a wonderful herbaceous freshness to the dish. However, I know some people are cilantro averse, so for those of you who loath cilantro, try adding fresh Thai basil! And don’t forget a generous squeeze of fresh lime!
source : https://www.nospoonnecessary.com/thai-spicy-chili-chicken-noodles/

Comments

Post a Comment