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!"
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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
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