Lately, I have been craving Thai food, especially noodles. I should have called my blog “Sandra’s Daily Craving”.
Most of the stuff that I crave end up here on my blog either the next day or in a few days, just like this Thai Chicken Noodle Stir Fry. After reading my new cookbook about Thai C
I find inspiration in so many cookbooks, however, I just never follow instructions. I make my own and slightly adapt from the original recipe. I love experimenting in my kitchen so I feel like that is why I have a hard time following it. Well, cooking is all about pleasing your own taste buds so you got to feel, taste, smell and listen as well to accomplish ultimate success in the kitchen.
Chicken Noodle Stir Fry
- 1 Lb Chicken Breast thinly sliced
- 1 tablespoon 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 Half Lime
- chives or green part of scallions
- More Peanuts
- Red chili peppers
- Slice the chicken breast into 1 1/2 x1/2 inchÃâ 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 andâ return to the pan; toss with 1 tablespoon of oil.
- Heat the wok or frying pan over high heat, then useâ remaining 1 tablespoon of oil. Add the chicken and cook until it is no longer pink, so 3-5 minutes stir-frying, turn the chicken slices few times.
- Add chopped ginger and curry paste, stir fry for an 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. Serve immediately!
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 is 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 is 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.