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Thai Noodles
SUBMITTED BY:
Sharon
PHOTO BY:
Andrew A
"A spicy Thai noodle dish with chicken and vegetables."
RECIPE RATING:
Read Reviews
(39)
Review/Rate This Recipe
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 7, 2005 by EVAND3
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EVAND3
Oct. 7, 2005
We love this recipe, and the rice noodles are a nice change from our usual rice, pasta, or potatoes. We only use half a cucumber, and make our own peanut sauce, using: 2 Tbsp soy sauce, 2 Tbsp water, 1/2 cup peanut butter, sugar, garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted.
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13 users found this review helpful
We love this recipe, and the rice noodles are a nice change from our usual rice, pasta, or...
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Reviewed on Nov. 14, 2003 by KELLY VOGEL
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KELLY VOGEL
Nov. 14, 2003
This was great! I don't like really spicy stuff and this was just spicy enough to challenge me - in a good way. Very light and the peanut flavor wasn't too overwhelming if you don't like peanuts. HIGHLY recommend...will be cooking for guests.
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4 users found this review helpful
This was great! I don't like really spicy stuff and this was just spicy enough to challenge me...
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Reviewed on Sep. 7, 2006 by
Fou Fou
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Fou Fou
Sep. 7, 2006
The tast was quite nice, but I will definately leave out the cucumber next time I make it.
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3 users found this review helpful
The tast was quite nice, but I will definately leave out the cucumber next time I make it.
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Reviewed on May 14, 2006 by
SaraLee
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SaraLee
May 14, 2006
Very good. Next time I think I will use zucchini instead of cucumbers..don't like cooked cucumbers I now know. A bit spicy but not too much. Couldn't find oyster sauce so used fish sauce. Will definately make again.
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2 users found this review helpful
Very good. Next time I think I will use zucchini instead of cucumbers..don't like cooked...
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Reviewed on Apr. 28, 2004 by
grneyedmustang
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grneyedmustang
Apr. 28, 2004
This was pretty good....very spicy, so not for the weak palate. I used beef instead of chicken, and marinated the beef in the soy sauce, adding garlic powder and onion salt to the soy sauce. I reduced the peanut sauce, omitted the red chile sauce, and added green onions. I also served these with lumpia (shanghai style) from this site. I will definitely make this again. Thanks for the recipe, Sharon!
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2 users found this review helpful
This was pretty good....very spicy, so not for the weak palate. I used beef instead of...
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Reviewed on Jul. 13, 2008 by
ILOVEMATTHEW
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ILOVEMATTHEW
Jul. 13, 2008
This was a fabulous recipe. I made a few changes based on preference. I omitted ginger only becuase I didn't have any on hand. I added about 2 cups of shrimp. I also added some fish sauce and lime juice. Then I garnished the dish with chopped cilantro. Because my husband cannot eat spicy dishes, I left the spicy sauce on the table for those who prefer it spicier. Absolutely delicious! Thanks so much Sharon!
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1 user found this review helpful
This was a fabulous recipe. I made a few changes based on preference. I omitted ginger only...
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Reviewed on Feb. 21, 2008 by Mindy
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Mindy
Feb. 21, 2008
This recipe is SO good!! It's very spicey, so if you aren't a big hot food person, might want to cut back on the chili sauce. I've made it twice, and it's just so good. 2nd time I added broccoli and carrots. YUM!
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1 user found this review helpful
This recipe is SO good!! It's very spicey, so if you aren't a big hot food person, might want...
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Reviewed on Aug. 28, 2007 by
Emma
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Emma
Aug. 28, 2007
This turned out great for my boyfriend and I. We didn't have a wok big enough for the noodles and everything else so we cooked everything else and then cooked the noodles in some of the juice and added a little more peanut sauce, soy sauce and sesame oil. We also left out the cucumber but added snow peas. I will definitely do this again!
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1 user found this review helpful
This turned out great for my boyfriend and I. We didn't have a wok big enough for the noodles...
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Reviewed on May 17, 2006 by veebras
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veebras
May 17, 2006
This is good! The recipe yield says 4 servings - but it was more like 7-8 servings!
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1 user found this review helpful
This is good! The recipe yield says 4 servings - but it was more like 7-8 servings!
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Reviewed on Mar. 14, 2006 by E-Low
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E-Low
Mar. 14, 2006
I loved this recipe, but I didn't follow it exactly. I didn't have sesame oil, oyster sauce, or sesame seeds. I also substituted some broccoli for the cucumber and mushrooms. Even with the missing ingredients I thought it was great. I had a bottle of spicy Szechuan sauce on the table so others could add spice as they pleased.
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1 user found this review helpful
I loved this recipe, but I didn't follow it exactly. I didn't have sesame oil, oyster sauce,...
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