KK's Thai Chicken and Noodles
I love this dish. I found this is an old cookbook by I think “Prevention Magazine.” made changes and continue to serve it. I wish I still had the book but sold it when I moved. Only so much room on my shelves.
This has great Thai flavor but the recipe managed to tweak the ingredients to what is more common which I liked.
I did fine at a local market which recently opened some Oriental noodles (similar to vermicelli) I like them more, but vermicelli works just fine for this.
- 8 oz of chicken boneless skinless breasts thin sliced in strips
- 8 oz of the oriental Egg noodles or Vermicelli
- 1 red pepper cut in thin strips
- 2 carrots cut in match sticks 1" long
- 4 scallions, Greens cut on the angle in 1" pieces. The white parts I dice.
- 1/2 cup radishes thin sliced
- 1 cup shitaki mushrooms chopped roughly
- Canola or vegetable to cook the chicken in
- Fresh lime wedges
- 1 1/4 cups cilantro
- 3 tablespoons soy sauce
- 1 cup chicken broth
- 4 tablespoons lime juice
- 2 1/2 tablespoons fresh ginger grated
- 3 teaspoons sugar, use more if you care for it sweeter, I go lighter
- 1 teaspoon crushed red pepper flakes, use as much as you want according to taste.
- 3 teaspoons of garlic minced
- 3 teaspoons canola oil
- 1 1/2 teaspoons sesame oil, I like the dark but either will work
- Salt go light ... and pepper to taste
- 1Make your sauce. Add the cilantro, soy broth, broth, lime, ginger sugar, red pepper flakes and garlic, blend until well combined. Slowly add in the oils to lightly emulsify.
- 2I used dried shitaki mushrooms and re-hydrate. I chop them and add to the pasta at the end.
- 3I like to grill my chicken with just a little salt and pepper in a small saute pan on medium heat with some olive oil. Just cook a minute or two.
- 4Now start your pasta water. Cook the pasta accordingly to directions. The last 4-5 minutes add the carrots, red pepper and snap peas and cook right with the pasta. Don’t add the radishes or scallions.
- 5Drain the pasta and vegetables, Add the chicken, the scallions, the rehydrated chopped mushrooms and the sauce. Stir and serve. Top with the radishes. Garnish with a squeeze of fresh lime and a lime wedge if you want. It lets people know there is lime in the dish. Great dish.
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