Thai Chicken and Noodles

IMG_8015Hi all– Love this spicy, flavorful dish because it’s so bright and colorful!  And it has some of my favorite flavors– garlic, cilantro, peanuts…  It goes together quickly.  Just add a bright salad and it’s dinner.

2 tab. canola oil
2 chicken breasts, cut into bits
salt & pepper
2 cloves garlic, minced
1/4 cup cilantro, chopped fine
zest of one lime
2 tab. rice vinegar

Combine the oil, dashes of salt and pepper, garlic, cilantro, lime zest and vinegar.  Put the cut up chicken into the mixture and coat it thoroughly.  Let it marinate 20 to 30 minutes.
Then saute the chicken in a nonstick pan until pretty and browned.

8 oz. chinese noodles or thin spaghetti noodles
dash oil
2 tab. canola oil
1 tab. fresh ginger, minced
2 cloves of garlic, minced
a small pinch of red pepper flakes
1 cup chicken broth
1 tab. Thai sweet chili sauce*
1 tab. rice vinegar
2 green onions, green and white parts sliced thinly
salt & pepper to taste
1 carrot, grated
1/4 cup peanuts, chopped
1/4 cup cilantro, chopped

Cook the noodles with the dash of oil and salt, according to package directions.  Heat canola oil in a pan.  Add in the ginger, garlic, red pepper flakes.  Cook 2 minutes.  Then mix in the broth, chili sauce, vinegar, green onions.  Simmer for 5 minutes.  Next add in the cooked, drained noodles.  Salt and pepper to taste.  Finally, mix in the carrot, peanuts and cilantro into the noodles and top it all with the cooked chicken.

*I use 1 tab. Thai chili sauce because I’m a wimp.  If you like spicy, add another!


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