Total Time
1hr 11mins
Prep 35 mins
Cook 36 mins

Thai Chicken Noodles

Ingredients Nutrition

Directions

  1. Marinate chicken in wine 30 minutes.
  2. In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
  3. Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
  4. Grind red chilies.
  5. In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
  6. Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
  7. Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
  8. Add bean sprouts and basil; stir 2 minutes.
  9. Add noodles; toss.
  10. Garnish with garlic, shallots, and peanuts.
Most Helpful

5 5

3 5

Good basic thai proportions. I used water chestnuts instead of bean sprouts, because I had them on hand. I'll be saving this for future reference.

3 5

I served this as part of a Thai dinner for friends. We all agreed that it left a bit to be desired. It wasn't bad, not at all. It just didn't "WOW!" any of us. Being unfamiliar with Thai cooking, part of the problem may lie with me. I did not know for how long to soak my mushrooms, so they may not have soaked long enough before I had to add them to the dish. At this time, the recipe does not indicate how much or what type of oil to use for cooking the shallots and garlic. I started with sesame oil and then re-cooked shallots in vegetable oil and combined the two oils when I tossed and coated the noodles. I still don't think I had enough oil to properly coat the noodles, and by this time it was too late to try and flavor my third round of oil, as my meat was all cooked and waiting for my noodles to be added. I might try this again and see if I can make any improvement on my technique.