Thai Chicken and Vegetable Noodles

    Thai Chicken and Vegetable Noodles


    111 people made this

    A very satisfying Thai-style meal with noodles, chicken breast, capsicum and other vegetables, cooked in a peanut sauce.

    Serves: 4 

    • 250g dried rice noodles
    • 500g skinless, boneless chicken breast halves
    • 1 dash soy sauce
    • 1 green capsicum, sliced
    • 1 red capsicum, sliced
    • 1 cucumber, coarsely chopped
    • 1 carrot, grated
    • 10 mushrooms, halved
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger root
    • 1 1/2 tablespoons chilli sauce or paste (to taste)
    • 3/4 cup peanut sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon sesame seeds

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cook rice noodles according to package directions.
    2. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
    3. In a large frypan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add capsicums, carrot, peanut sauce, oyster sauce and chilli sauce. Heat through.
    4. Toss cooked rice noodles with saute. Garnish with sesame seeds.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate