Tasty Thai Chicken and Noodles
It's trendy Thai cuisine made easy by replacing some traditional ingredients with readily available ones. Love the terrific balance of flavours in this dish.
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 10 - 15 mins
- Yields 4 servings
Preparation
What You Need
Instructions
In large bowl, soak the noodles in hot water 5 minutes or until soft; drain.
Meanwhile, whisk cornstarch into milk until smooth; whisk in sugar, soy sauce, coconut extract, hot pepper sauce and lemon rind. Set aside.
In wok or large nonstick skillet, heat oil and stir-fry chicken for 2 min over medium-high heat. Add carrots, onion, red pepper and gingerroot; stir-fry until carrots are tender and chicken is cooked.
Stir in milk mixture and snow peas. Stir and cook until bubbling and thickened. Season with salt and hot pepper sauce to taste. Serve over noodles; sprinkle with bean sprouts.
Tips
*Coconut extract is in the baking section of your grocery store. Add it to cakes, custards, icings and cookies.
For the Adventurous: For a more authentic Thai dish, substitute Thai fish sauce for the soy sauce, add 2 tsp (10 mL) Thai green curry paste to milk mixture and top finished dish with chopped fresh coriander.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 579 CaloriesProtein: 33 g
Carbohydrate: 82 g
Fat: 13 g
Fibre: 6.9 g
Sodium: 470 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
20 %
/
224
mg
Vitamin A:
89 %
Vitamin C:
157 %
Niacin:
60 %
Zinc:
43 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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Jane
April 1st, 2010
This recipe is incredibly bland. I love the idea of using coconut extract and milk for a low fat alternative to coconut milk, however the recipe does not call for enough extract to make it taste like coconut. Next time I would double the amount of coconut extract. Perhpas if the fish sauce and green curry paste had been used as per the "for the adventurous" tip this may have had more flavour. This recipe is also missing garlic which would have given it some additional taste.
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