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Wednesday, September 26, 2018

SPICY THAI CHICKEN AND VEGGIE NOODLES

SPICY THAI CHICKEN AND VEGGIE NOODLES
Spicy Thai Chicken and Veggie Noodles – the best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!
Spicy Thai Chicken and Veggie Noodles
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Spicy Thai Chicken and Veggie Noodles - the best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!
Course: Main Course
Cuisine: Thai
Servings: 4
Calories: 603 kcal
Author: Joanna Cismaru

Ingredients
  • 12 oz Asian style noodles like rice noodles
  • 1 tbsp sesame oil
  • 6 oz mushrooms cleaned and sliced, I used cremini mushrooms
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 4 cloves garlic minced
  • 2 cups cooked chicken breast cut in small pieces
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 4 green onions chopped
  • 1/4 cup peanuts chopped
For Spicy Thai Sauce
  • 1 cup chicken broth
  • 1/2 cup soy sauce low sodium
  • 3 tbsp brown sugar
  • 1 tbsp Sriracha sauce
  • 1 tsp red chili paste
  • 1 tsp ginger minced
US Customary - Metric
Instructions
  1. Cook the Asian style noodles according to package directions.
  2. Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally.
  3. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
  4. In the meantime whisk all the sauce ingredients together in a medium size bowl and set aside.
  5. Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
  6. Garnish with chopped green onions and peanuts.
Recipe Notes
You can increase or decrease the amount of sriracha/ chili paste called for to suit how spicy you'd like the dish to be.
You can use whatever type of chicken you have handy, or just use veggies.
This recipe will work for any type of Asian style noodles.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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