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Chicken noodle stir-fry with spicy Thai peanut sauce

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Chicken noodle stir-fry with spicy Thai peanut sauce
Stir-fried chicken, red pepper and zucchini, combined with rice noodles and coated in a luscious and creamy Thai peanut sauce.

3½ oz (100g) rice stick noodles

¼ cup natural peanut butter
2 teaspoons Thai red curry paste
1 cup coconut milk
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1 teaspoon cornstarch (cornflour)—mixed with 2 teaspoons water to a paste
2 tablespoons peanut or canola oil
12 oz (360g) uncooked skinless chicken breast—cut into bite-size pieces
1 red pepper—cut into strips
1 zucchini—cut into ½ moons
2 cloves garlic—minced


PLACE the rice stick noodles in a large bowl, cover with boiling water (reserve 3 tablespoons boiling water for the peanut sauce) and soak for 8 minutes, then rinse under cold water, drain, and set aside. PLACE the peanut butter and curry paste in a bowl, add the reserved 3 tablespoons of boiling water, and stir until well combined. ADD the coconut milk, fish sauce, soy sauce, rice vinegar, brown sugar, and cornstarch paste and stir until thoroughly mixed together. HEAT a wok or large skillet over a high heat then add 1 tablespoon of the oil. STIR-FRY the chicken for 3 minutes then remove from the wok and set aside on a plate. ADD the remaining tablespoon of oil to the hot wok and stir-fry the pepper for 1 minute. ADD the zucchini and stir-fry for 4 minutes. ADD the garlic and cooked chicken and stir-fry for 30 seconds. ADD the noodles and sauce mixture, and stir-fry for 1 minute, or until the sauce thickens and eveything is thoroughly combined.

Variations: As an alternative to chicken, use shrimp, cubed firm tofu or scallops (or use a combination). Instead of peppers and zucchini, try other vegetables such as green beans, carrot, cabbage, bean sprouts, broccoli or cauliflower. And instead of adding the noodles at the end, you can serve the sauce, vegetables and chicken over cooked rice.



  Pad Thai. Soft rice noodles are wok-fried with shrimp and eggs, tossed with traditional Thai seasonings, scallions and bean sprouts, then garnished with roasted peanuts and cilantro to serve.


  Thai Lime Pepper Chicken Stir-Fry. This vibrantly-flavored Thai stir-fry combines chicken and a selection of colorful vegetables with black pepper, lime, basil and other traditional seasonings.


  Vietnamese Chicken Noodle Salad. A fresh and flavorful Vietnamese salad with rice noodles, shredded chicken, crisp vegetables and crunchy peanuts.


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