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PrintQuick Thai Noodles
This chicken and shrimp stir-fry is packed with delicious Thai flavours. It’s a perfect weeknight meal when you’re looking to add a little variety to your dishes.
Quick Thai Noodles
6 - 8
boneless, skinless chicken thighs, diced
6 - 8
1 pkg
shrimp, raw, peeled
454 g
1 pkg
rice vermicelli
340 g
or
1 pkg
glass noodles
340 g
1 cup
snow peas
250 mL
1 cup
mushrooms, preferably shiitake or oyster, sliced
250 mL
1
onion, small, chopped
1
1 Tbsp
lime juice
15 mL
2 Tbsp
fish sauce
30 mL
1 tsp
sesame oil
5 mL
1/3 cup
cilantro, fresh, chopped
75 mL
6 cloves
garlic, chopped
6 cloves
1 Tbsp
oil
15 mL
Preparation
Serves 8
Cook time :
15 min
|
Preparation time :
10 min
Quick Thai Noodles
1
Bring water to boil in large pot. Take pot off heat and add noodles. Leave in for a few minutes until tender (a good indicator is if the noodles can easily twirl around a fork).
2
Drain noodles well in a colander.
3
In frying pan, heat oil, add chicken, mushrooms and onion.
4
Cook, stirring occasionally, until chicken is completely cooked and mushrooms and onions have caramelized (when they begin to brown).
5
Add garlic and stir to combine.
6
Add lime juice, fish sauce, shrimp and snow peas and cook just until shrimp are pink all the way through (be careful not to overcook), stirring often.
7
Add noodles, sesame oil and cilantro and toss to coat.
8
Serve hot, sprinkled with reserved chopped cilantro.
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