Best Thai Style Chicken With Noodles Recipes

CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Mix chicken, cornstarch and oil in a bowl.
• Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
• Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
• Heat oil in a wok or large skillet over high heat.
• Add garlic and onion, cook for 30 seconds.
• Add chicken, cook for 1 minute until it changes colour from pink to white.
• Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
• Add mushrooms, cook for 30 seconds.
• Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
• Garnish with sesame seeds and green onions then serve immediately.

12 MINUTE THAI CHICKEN PEANUT NOODLES

Steps:

• Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
• Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
• Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
• Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
• Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
• Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
• Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
• Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
• Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
• Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

DRUNKEN NOODLES (PAD KEE MAO)

Steps:

• Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
• Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.
• Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
• Heat your wok until it's close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it's about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
• Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
• After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
• Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
• Add the seared chicken and stir-fry for another 1 to 2 minutes.
• Serve!

THAI NOODLE BOWL WITH CHICKEN

Steps:

• Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
• Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.

THAI CHICKEN NOODLE SOUP

Steps:

• Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
• Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
• Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

CHILD-FRIENDLY THAI CHICKEN NOODLES

Steps:

• Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.
• Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.

CHICKEN SOBA NOODLE SOUP

Steps:

• Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
• At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
• Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

THAI STYLE STEAMED CHICKEN WITH NOODLES

Steps:

• Drop swiss chard leaves into a pan of boiling water, drain immediately, then dip into a bowl of iced water until cold. Drain well.
• Place a chicken fillet on a swiss chard leaf, sprinkle with lime leaves, chilli and lemongrass. Wrap swiss chard leaf around chicken to enclose (you may need more than one leaf if they aren't large enough).
• Line a bamboo steamer with baking paper or a heatproof plate. Place chicken in prepared steamer over a wok or pan of simmering water. Cover and steam about 15 minutes or until cooked through.
• Meanwhile, place noodles in a large heatproof bowl, cover with hot water and stand for 5 minutes; drain.
• To make sweet chilli dressing combine all ingredients in a small screw-top jar and shake well.
• Toss half of the sweet chilli dressing through the noodles. Slice the chicken in thick slices and serve with noodles and remaining sweet chilli dressing.