Monday, January 31, 2005

Thai Style Chicken and Noodles
Found a tasty restaurant near Bbblake's loft named Lulu's Thai Noodle Shop. Eating their yummy fare inspired me to try my hand at some Thai noodles. I found the following recipe and tweaked it a bit. Share and enjoy!

Adapted From
  • 1 lb chicken breast, diced
  • 1/2 cup lime juice
  • 1/2 tsp salt
  • 1 tablespoon oil
  • 3 carrots, peeled
  • 2 bell peppers, red/green, cut into strips
  • 2 bunches green onion
  • 2 tablespoon peanut oil
  • 1 lb cooked linguine
  • 1 tablespoon peanut oil
  • 3 garlic cloves, minced
  • 3 teaspoons grated peeled fresh ginger
  • 1 cup chicken broth
  • 1/2 cup natural-style peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons rice or white wine vinegar
  • 1 teaspoon chili sauce
  • 1/2 cup chopped fresh cilantro
  1. Marinate chicken breast in lime juice, salt, and oil for 2 hours.
  2. Peel and then shave the carrots lengthwise into very thin strips using a peeler. Cut bell pepper into strips. Mince green onion. Set aside
  3. Boil linguine in a large pot until done.
  4. Mince garlic. Grate ginger. Heat 1 teaspoon of the oil in a saucepan over medium heat. Sauté ginger and garlic for 30 seconds. Add chicken broth, peanut butter, soy sauce, rice vinegar, and chili sauce. Stir until well-blended. Reduce heat and simmer 7 minutes, stirring occasionally. Remove from heat and keep warm.
  5. Heat 2 tablespoons oil in a large skillet. Sauté chicken breast until done. Keep chicken in peanut sauce to keep warm.
  6. Add more oil to skillet (if neccessary); and sauté green onion, bell pepper, and carrots until tender.
  7. Toss vegetables, chicken, and peanut sauce in a large bowl.
  8. Sprinkle with cilantro and serve.
Makes about 8 to 10 servings.

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