Tasty Thai Chicken and Noodles |
This Thai noodle dish has just the right amount of spice to liven up the dinner table!
Ingredients
- 8 oz (250 g) wide rice noodles or fettuccine
- 2 tbsp (30 mL) cornstarch
- 2 cups (500 mL) milk
- 1 tbsp (15 mL) sugar
- 1 tbsp (15 mL) soy sauce
- 1/4 tsp (1 mL) coconut extract*
- 1/4 tsp (1 mL) hot pepper sauce
- Grated rind of 1 medium lemon
- 1 tbsp (15 mL) vegetable oil
- 1 lb (450 g) boneless skinless chicken, cut in strips
- 2 medium carrots, thinly sliced
- 1 medium onion, sliced
- 1 medium sweet red pepper, cut in strips
- 1/4 cup (60 mL) minced gingerroot
- 2 cups (500 mL) snow peas, halved crosswise
- Salt, to taste
- 2 cups (500 mL) bean sprouts
Directions
1. Cook noodles according to package directions; drain.
2. Meanwhile, whisk cornstarch into milk until smooth; whisk in sugar, soy sauce, coconut extract, hot pepper sauce and lemon rind. Set aside.
3. In wok or large nonstick skillet, heat oil and stir-fry chicken for 2 min over medium-high heat. Add carrots, onion, red pepper and gingerroot; stir-fry until carrots are tender and chicken is cooked.
4. Stir in milk mixture and snow peas. Stir and cook until bubbling and thickened. Season with salt and hot pepper sauce to taste. Serve over noodles; sprinkle with bean sprouts.
Recipe courtesy of Dairy Farmers of Canada. For more great recipe ideas visit www.dairygoodness.ca
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Shilrey | June 27, 2011 at 1:25 pm - §
the amount of fresh gingerroot--I've never seen that quanity before--is 1/4 c. correct (60 mls. is 12 tstps.--so that is about the same). Looks like my kind of recipe.
Cara | June 27, 2011 at 4:19 pm - §
Wow, that does seem like alot of ginger....