Recipe by Eleanor Bell
"This is a great quick recipe for midsummer's nights. It has a creamy coconut blend, but beware of its sharp twist of chile pepper!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dark sesame oil
(1 small) chopped onion
minced fresh ginger root
fresh red chile pepper, seeded and chopped
skinless, boneless chicken breast halves - cut into strips
1 1/2 tablespoons
fresh lime juice
dark soy sauce
chopped fresh basil
chopped fresh cilantro
1 (10 ounce) can
1 (12 ounce) package
dried rice noodles
lime, cut into wedges
Awesome. I had to alter a bit - I used 2 small tsps. of Asian chili paste rather than the actual pepper; doubled the soy sauce; dried rather than fresh basil; used the whole can (14 ounce)of light coconut milk; and lastly ground some salt in. Didn't have any cream and it wasn't missed. Rave reviews from Dad and 2 kids. Yummy.
Bland. That was all my family had to say about it. It had a good creamy base that can be altered to each individuals taste. We will be using curry pastes next time.
Good base recipe; I added more garlic, ginger, soy sauce, a bit of salt, Sriracha chili sauce, and green curry paste only because I know my family's taste. Cream not needed. I also served it over rice rather than the noodles - again, just a family preference. My kids request this dish regularly!
This was pretty good and quite easy. I used 2 green hot peppers and one red (they were small)from a jar and left the seeds in. I also added, garlic, green pepper, curry powder and doubled the soy. I threw in some frozen peas and a chopped fresh tomato as well. After a taste test, I liberally salted and peppered and added more curry. It was a tad bland before tweaking, and I still felt it needed something. Next time I will add a bit of peanut butter. It was sufficiently spicy and the noodles sopped up the sauce nicely. I used lite coconut milk and found the consistency to be perfect. ALMOST restaurant quality in my estimation.
I used spaghetti instead of rice noodles, since that's what I had. I used light coconut milk, a jalapeno, and leftover roast chicken. I added some shredded carrots, and served with sliced mango. It was a little bland at first, but a squeeze of siracha solved that
Excellent recipe. This was my first time making Thai food, however this easy to follow recipe made it easy. After it was finished, I realized it would have been better to add 1/4 more liquids than was called for as it came out a bit dry, but that may have been because of my eye-balling the noodles ;)
This was really yummy. I am a true Minnesotan and cannot tolerate any spice, so we kind of split the recipe and made half of it with no spicy stuff for me, and I think without that it could have used a little more seasoning. My boyfriend thoroughly enjoyed his half, however, with full complement of spices!
I enjoyed this recipe, except I had trouble with the rice noodles. They got very sticky and were tasteless. The second time around, I served it over jasmine rice instead and it turned out much better.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai-Style Chicken with Noodles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 147
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This chicken Alfredo pasta dish is rich and satisfying.
A truly old-fashioned chicken soup with homemade noodles and stock.
This elegant sweet and sour chicken has just the right amount of tang.