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Thai Noodles With Chicken

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Chinese dried egg noodles or 1 Linguine

  2. 4 Cooked chicken breasts skinless and boneless

  3. 1 Cilantro sprigs and mint leaves for garnish

  4. Sesame Soy Dressing

  5. 3/4 cup 177ml Soy sauce

  6. 3/4 cup 177ml Chicken stock or water

  7. 1/2 cup 73g / 2.6oz Coarsely chopped peanuts

  8. 1/4 cup 49g / 1.7oz Smooth peanut butter

  9. 1/4 cup 40g / 1.4oz Firmly packed brown sugar

  10. 1/4 cup 59ml White wine vinegar

  11. 1/4 cup 59ml Asian sesame oil

  12. 2 tablespoons 30ml Vegetable oil

  13. 1 1/2 cups 139g / 4.9oz Fresh mint - minced

  14. 1/2 cup 8g / 1/3oz Cilantro - minced

  15. 2 Garlic - minced

  16. 2 cups 220g / 7.8oz Carrots - shredded

  17. 4 Green onions - minced

  18. 1 teaspoon 5ml Hot-pepper flakes

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring 4 quarts water to a boil. Add noodles, stir to separate, and reduce heat to medium. Cook noodles until tender but still firm (about 18 minutes). Remove from heat and drain.

  2. While noodles are cooking, prepare the dressing. Toss warm noodles with dressing to coat thoroughly.

  3. Tear each chicken breast half into 8 or 10 medium-sized pieces; add to noodles. Stir to coat chicken with dressing and to mix with noodles.

  4. Garnish with cilantro sprigs, mint leaves, and chopped pecans, and serve.

  5. Sesame-Soy Dressing: In a large bowl, thoroughly combine all ingredients.

  6. Makes about 2-3/4 cups.

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