First posted: Aug 31, 2010
Tuesday’s Ten Minute Thai Noodles with Chicken
Time has been a hungry monster lately. No idea where it’s gone. Instead of lamenting this fact however, I shall skip straight to the good stuff… And how can I be so sure it’s ‘good’? Rob gave this his first ever 9.5 / 10
This was also on our menu at our Silwood and Le Creuset evening a couple of weeks ago, and please forgive me for not having shared it with you sooner.
Ingredients
Cooks in: Serves:4
- 150g pad Thai noodles (easily available in any grocery store)
- Sesame oil
- Peanut oil
- 400g deboned, skinless chicken thighs cut into strips
- 1 tsp each of chopped chilli, garlic and ginger
- 2 red peppers, sliced thinly
- 4 spring onions, sliced diagonally, including tops
- 4 handfuls baby spinach leaves
- 1 handful bean sprouts
- 4 Tbsp thai fish sauce
- 1 Tbsp palm/brown sugar
- Handful roasted cashew nuts for serving
- Handful chopped fresh coriander
- Juice of 1 lime
What to do
1. Soak noodles in boiling water for about 10 minutes. Drain, add about 1 Tbsp sesame oil and set aside. 2. In a hot wok stir-fry chicken pieces with peanut oil until almost cooked, set aside in a separate dish. 3. In the wok and over high heat then stir-fry garlic, chilli and ginger for a few seconds. 4. Add red peppers and spring onions, cooking for a minute or so. 5. Return the chicken to the wok along with the bean sprouts and spinach. Cook until the spinach has wilted. 6. Add the sugar, fish sauce and noodles and toss for a minute. 7. Take wok off the heat and add the lime juice, coriander, cashew nuts and serve immediately. Picture from 'Smitten' by Warren Heath. You might also like
In the mean time...
Thai Fish Curry in a Hurry
Applause for Peanut Sesame Chicken
Chicken and Duck
Lunch and Dinner
Summer
