Thai Noodles with Chicken and Cauliflower
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Updated September 20, 2016
oz pad Thai rice noodles (from 14-oz package)
lb boneless skinless chicken thighs, cut into 1/2-inch strips
tablespoons Thai red curry paste
tablespoons vegetable oil
cups coarsely chopped fresh cauliflower florets
red bell pepper, cut into thin strips
green onions, thinly sliced on the bias
cup chopped roasted, salted peanuts
cup cilantro leaves, chopped
tablespoons mint leaves, chopped
In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Break noodles into 4-inch pieces, and let soak in hot water until softened, about 8 minutes. Drain; set aside.
In small bowl, stir soy sauce, 3 tablespoons water, fish sauce and cornstarch with fork. Set aside.
In medium bowl, mix chicken thighs and curry paste; stir to thoroughly coat. In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 2 to 3 minutes, without moving, until browned. Turn chicken, and cook 2 to 3 minutes longer or until no longer pink in center. Pour chicken with drippings into small bowl, and cover with foil; wipe out pan. Add remaining tablespoon of oil; place over medium-high heat, then add cauliflower and bell pepper, and cook 4 to 5 minutes, stirring occasionally, until softened.
Add soy mixture, drained noodles and chicken with drippings; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is thickened. Stir in green onions, peanuts and herbs. Divide mixture among 4 plates. Serve with lime wedges.
- Fish sauce adds that yummy umami flavor to this dish. Add some to soups, stir-fries, even scrambled eggs for a little extra earthiness.
- Boneless skinless chicken thighs are just as easy to handle as breasts, but much more flavorful and tender, even after long cooking.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.