No need to order out for Thai food this weekend…just whip up some noodles with a little chicken and some crisp vegetables!
You can impress your friends, or a date with this dish as it tastes like it was made in a high-quality Thai restaurant. In addition, this is a great meal to offer someone in your circle that is shy with new foods. Open a bottle…wine and dine…have some fun.
Vegetarians: we recommend substituting the chicken with Quorn Chicken Style Pieces (meat free, soy free).
- 1/2 pound dried rice noodles
- 1 pound skinless, boneless chicken breast halves
- 1 dash soy sauce
- 1 green bell pepper, sliced
- 1 red bell pepper, 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 red chile sauce
- 3/4 cup peanut sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Cook rice noodles according to package directions.
Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
In a large saucepan 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 peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
Toss cooked rice noodles with saute. Garnish with sesame seeds
Reviewer’s Tip (on cooking the vegetables): onion in first, when it just barely starts to soften, throw in the mushrooms. Cook for only 1 or 2 minutes, then add the peppers and the sauces. Continue to cook till the peppers are tender-crisp, by then the mushrooms will be succulent, and the onions will be softened
Riesling: a dry version with flavors of peach and orange blossom
Barbera: an acidic, juicy red wine with flavors of black cherry
Sparkling Wine: a Brut bottle of bubbly