Best Basil Chicken Thai Noodles Recipes

Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles image

Provided by Martha Stewart

Number Of Ingredients 11

1 can (14 ounces) coconut milk
2 lemongrass stalks, bottom 4 inches only, thinly sliced
3 tablespoons Asian fish sauce
4 small boneless, skinless chicken breast halves (about 1 1/2 pounds total)
7 ounces glass (cellophane) noodles
1 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice
2 teaspoons sugar
5 Thai or regular shallots, thinly sliced
2 fresh Thai chiles, thinly sliced
1 1/2 cups packed Thai or regular basil leaves
3 fresh or frozen kaffir lime leaves, thinly sliced

Steps:

Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.

BASIL CHICKEN THAI NOODLES image

Yield 4 servings

Number Of Ingredients 7

1 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles), about 8 inches long*
1 can (18 oz) Progresso Recipe Starters creamy Parmesan basil cooking sauce
1/3 cup creamy peanut butter
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 package (14 oz) uncooked chicken breast pieces for stir-fry
2 tablespoons chopped dry-roasted peanuts

Steps:

1. In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water. Set aside. 2. Meanwhile, in medium bowl, beat cooking sauce, peanut butter, lime juice and soy sauce with whisk until smooth; set aside. 3. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center. Add sauce mixture; heat to boiling, stirring frequently. Stir in noodles until thoroughly mixed. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until heated through and noodles are tender. Sprinkle with peanuts and cilantro. Serve with lime wedges. Serve immediately.