Main Meals
Thai Chicken Noodles
28
Oct
Oct
Thai food is delicious, made using lovely fresh ingredients and so quick to make so for us it is quicker than ordering takeaway.
Certainly add extra vegetables if you would like and replacing the chicken with tofu makes a great vegetarian option.
Spicy Thai Chicken Noodles
No need leave home for takeaway when you can prepare this delicious Thai chicken and noodle dish in 30 minutes
Ingredients
- 1 Tbsp Sesame Oil
- 1 tsp Garlic, 1 Clove crushed
- 2 tsp Ginger, grated, minced
- 1/2 tsp Red Chilli finely chopped
- 2 Spring onions Sliced
- 1/2 Red Capsicum Small diced
- 1 Zucchini, Grated
- 1 Carrot, grated
- 500 gm Chicken Mince
- 200 gm Pad Thai Noodles
- 1 Tbsp Oyster Sauce
- 2 Tbsp ABC Soy Sauce
- 2 Tbsp Sweet Chilli Sauce
- 1 Cup Spinach Leaves
- 1/2 Cup Fresh Coriander Leaves, Chopped
- 1/2 Cup Peanuts
Instructions
- In a heated pan or wok add sesame oil and stir fry onion, capsicum, zucchini, carrot, garlic, ginger and chilli until softened and fragrant.
- Add meat and stir until meat is cooked; meanwhile soak the noodles in boiling water for 10 minutes to soften, drain away the water.
- Add sauces and noodles with a little water if needed.
- Stir through spinach and coriander, cook a further couple of minutes until spinach is wilted and sauce heated.
- Serve sprinkled with peanuts.
Notes
A squeeze of lemon or lime juice lifts this dish to another level.
Feeds our family of 4 with leftovers so will definitely feed at least 5.
Snow peas, bean shoots, bamboo shoots, bok choy or any Asian green would be a good addition to the recipe.
