Thai Chicken

Thai Chicken

13
SAJA2003 0

"This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change."
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Ingredients

35 m servings 502 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
  2. Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
  3. Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
  4. Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

The flavor of this is very good. I doubled the green curry paste and added shredded carrots and red bell peppers for color. Also, I soaked my rice noodles in COLD water for 15 minutes, then cook...

Most helpful critical review

I doubled the recipe and found it to be rather bland, even though I had added in much more curry paste (I used red as I couldn't find green ones) and fish sauce... the chicken especially is rath...

The flavor of this is very good. I doubled the green curry paste and added shredded carrots and red bell peppers for color. Also, I soaked my rice noodles in COLD water for 15 minutes, then cook...

This was pretty good but I had to add a bit of "flavor" to it. It MIGHT be because I accidentally messed up and bought a green curry sauce that already had coconut milk & fish sauce so I used ...

We tried this with beef, and it turned out great! We added snow peas, shredded carrot, and bok choy to stretch it. I think next time i will try to cook it down or thicken it, though, as the sa...

This was very tasty. My husband and I loved this recipe. I added some shredded carrots and used red onion for more flavor.

I doubled the recipe and found it to be rather bland, even though I had added in much more curry paste (I used red as I couldn't find green ones) and fish sauce... the chicken especially is rath...

Could've used a bit more kick in this curry, will add more pepper & curry paste next time. A delicious and healthy dinner, quick & easy too!

I made few changes. I only had carrots and used egg noodles.I sauted chopped garlic and Ginger followed by adding only 1 tbsp fish sauce ,sugar ,and some soy sauce ( to kill the fishy smell).I a...

I have subtitled this Thai Chicken Alfredo :) my husband loved this dinner Thanks!!!

This was very good. I doubled the curry paste as well. Will make again.