Recipe by Mann's Fresh Vegetables
"Chicken is tossed with rice noodles and snow peas in this refreshing stir-fry. Fresh diced chilies add extra spice to the dish. You may also substitute chicken with tofu."
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chicken breasts, boneless, skinless, cut into cubes
Asian style noodles
1 1/2 cups
Mann's Fancy Snow Peas
cilantro, fresh, chopped
garlic, finely chopped
red pepper, crushed
This is an excellent recipe. The light bodied rice noodles are made for this. I used the Thai“extra wide” type noodle which also makes for a nice presentation. I used “hot” sesame oil but will also add hot chilies the next time I make this for extra “bite”. All of the different ingredients in the marinade blend nicely and provide a very unique taste. Leftovers microwave nicely.
This was ok. I thought there was way too much rice vinegar though. I halved the recipe but kept the marinade/sauce amount the same. If I were to make it again - which I doubt; there are better Thai noodle recipes - I would add more veggies. Thanks anyway.
Overall this recipe was good. I made some modifications like other reviewers had suggested - I increased the peanut butter from 2T to 3T, and I doubled the marinade and used the extra for sauce. I only had linguini noodles on hand, but they were very good with it. My biggest complaint is that it seemed too oily and the vinegar was quite strong. I think in the future I may decrease or eliminate the oil and cut the vinegar in half.
This was really yummy! I made a few changes though: I used a whole bag of frozen "stir-fry veggies" instead of just snow peas, didn't use any cilantro, and used chow mein noodles instead of rice noodles. There was plenty of sauce left over (I ended up throwing some away as I didn't want the noodles too wet) even though it was really good.
My boyfriend is really picky, and we both loved this! I only had linguine noodles, but they worked well. I quintupled the amound of chili flakes and used fresh ginger. I added water chestnuts, reb bell pepper, and scallions. Also, lime and cilantro make it divine!
I made this for my family and they loved it (much more than more complicated noodle recipies in the past!) I doubled the merinade, placed all the chicken in the sauce and then drained and reserved all merinade when ready to cook. I cooked the merinade on the stove and then tossed into the wok with presoaked rice noodles. Will make again.
You really need to double up on the sauce for this one! I did and it was a perfect amount. I used soba noodles and fresh ginger instead of the ground. Also added in some red bell pepper and topped with green onions. Loved this!
tasty but the directions aren't clear enough. "mix marinade ingredients" - well what are the marinade ingredients? Had to read through couple of times before I understood. Minor point though.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Noodles with Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
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