So my friend Janie sent me this recipe that looked good but would have served an army, calling for nearly double the ingredients this cut down version made. Even this version will serve a small platoon, and man is it good. Hat tip to Janie for the start of a wonderful recipe.
I will warn you in advance that the prep work is a bit tedious but well worth the results. Best to get it all prepped mis en place style as it stir fries up very quickly. If you try to just dice or julienne as you go you will wind up with something over cooked instead of tender crisp. Take the time to prep and have it ready to go all at once will make your life a lot stressful.
Thai Noodles and Chicken
- 10 oz rice noodle cooked according to package directions.
- 1 T light cooking oil
- 2 T sesame oil
- 1 cloves fresh garlic minced
- 1 red chili pepper minced & seeded
- 1 carrot - julienned
- 1 red bell pepper diced
- zucchini julienned
- 1 bunches scallions - sliced on the diagonal into 1/2" pieces, green tops reserved
- 1 small red onion diced
- 1 lb cooked chicken breast diced
- 1/2 t ground ginger
- 1 T chili powder
- 1/2 t. yellow curry powder
- 1 T lemon pepper
- 1/4 tsp black pepper
- 2 t lemon zest
- 3/4 c chunky or creamy peanut butter
- 1/4 c low sodium soy sauce
- 1 c hot water
- 1/8 cup seasoned rice vinegar
- 1 can sliced water chestnuts, drained
- 1/2 c chopped cilantro
- reserved sliced green onion tops
Cook rice noodles and drain. Add oils to a 3 qt sauce pan and heat over medium high heat add vegetables, chicken and spices to hot oil and stir fry 3-4 minutes. Mix peanut butter, soy sauce, rice vinegar and hot water, add to vegetable mixture. Add noodles, bring bring to a simmer. Add more water if it gets thick (I had to add about 1/4 c). Remove from heat and add garnish. Serve in bowls with crunchy chow mien noodles sprinkled on top for a little extra crunch.