Chicken Noodle Stir Fry
Today I was craving noodles with the influence of Thai cuisine. I was just asking myself the other day why didn’t I call my blog “Daily Craving Diary”. Most of the stuff that I crave end up here on my blog either the next day or in a few days. But it is what it is, peeps!
Also, I would like to take this time and say “Thank you” to my hubster for making my backdrop for this photoshoot. It is made out of the dry branches and I love how it turned out. I am grateful wifey! 😀
Chicken Noodle Stir Fry
recipe slightly adapted from Thai Cooking School cookbook
- 1 Lb Chicken Breast, thinly sliced
- 1 tablespoons Soy sauce, light
- 2 teaspoons Cornstarch or flour
- 1/2 cup Chicken stock
- 1 tablespoon Thai fish Sauce
- 3 oz Garlic Chives or few scallions, chopped
- 2 tablespoons peanut oil (read notes*)
- 3/4 inch galangal or fresh ginger, chopped
- 1-2 tablespoons red curry paste (or you may use green as a substitute)
- 1/2 cup dry unsalted roasted peanuts, coarsely chopped
- Juice of 1/2 lime
- chives or green part of scallions,
- more peanuts
- red chili peppers
- Slice the chicken breast into 1 1/2 x1/2 inch strips (4x1cm) and place it in the shallow dish. Sprinkle with soy sauce, cornstarch or flour -tossing well to coat. Cover and let it marinate from 30 minutes or less. *It can be in the fridge covered for 24 hours. The more it marinades the deeper the flavor from soy sauce.
- Combine the stock, fish sauce, Trim the chives and chop into 3/4-inch (2 cm) lengths, or chop scallions.
- Cook the noodles according to the package *egg noodles would be great (read notes) Drain and return to the pan; toss with 1 tablespoon of oil.
- Heat the work or frying pan over high heat, then use remaining 1 tablespoon of oil. Add the chicken and cook until it’s no longer pink so 3-5 minutes stir frying, turn the chicken slices few times. Add chopped ginger and curry paste, stir fry for additional minute or so. Pour over chicken stock mixture and stir, until boiling point. Add cooked noodles and toss until all the noodles are coded with the sauce. Add chives or scallions(or both), half chopped peanuts and stir until chives are wilted.
- Squeeze lime juice and add rest of the peanuts; toss the noodles to combine everything. Garnish with more chives(or scallions), red chilies if desired and/or cilantro.
- If you have peanut allergies, please omit peanuts completely and also use oil that you have on hand.
- Noodles: I tried this dish with egg noodles as well as with Soba noodles, I know it’s Japanese noodle but it was really good with both. You can use Rice if you wish too.
- Green or Red Curry-it is up to your preferences and what you have on hand. I actually liked it with both, however being a lover of food with the heat I liked it just bit more with red curry paste.
- Meat/poultry: Actually original recipe was calling for Lamb, I used chicken more than few times and pork too. Again it’s up to your preferences and budget, you will not go wrong either way.
- Fish Sauce: Fish sauce or Nam Pla is an Asian condiment made by fermenting fish and shellfish. It has a salty, slightly sour but very savory flavor and is associated with Thai Cuisine, which is known for its balance of sweet, salty, hot and sour.If you are allergic to shellfish only, then you could try using a few drops of Worcestershire sauce which are made with anchovies and tamarind, that will add some sourness with the company of lime juice of course. However, Worcestershire sauce tends to be very strong so you need to use it a bit at the time. Another great alternative is soy sauce which will give a similar savory flavor, again with a bit of lime juice it will help with the sour element.