Thai Chicken And Noodle Stir Fry Recipe
This thai chicken and noodle stir fry preparation is a simple recipe made with a handful of ingredients yet with loads of flavor. Cooked with garlic and ginger root, the base is made with coconut milk, fish sauce, chicken stock and tomato juice. Flavored with basil and chilies, the noodles are tossed and mixed wit the chicken to serve.
Ingredients
3/4 lb 1 tbsp 1 lb linguine vegetable oil boneless, skinless chicken breast, cut in 1 1/2 inch/4 cm chunks 375 g 15 mL 500 g
1 onion, thinly sliced 1
2 1 tbsp cloves garlic, finely chopped chopped fresh ginger root 2 15 mL
1 tsp 1 tbsp curry powder Thai fish sauce or soy sauce 5 mL 15 mL
1/3 cup 1/3 cup homemade chicken stock (page 57) or water coconut milk 75 mL 75 mL
1/2 cup tomato juice 125 mL
12 small hot green chiles Handful Thai basil or regular basil, unchopped Salt and pepper to taste 12
Directions
Bring large pot of water to boil.
Add linguine and cook until tender.
Drain.
If not using right away, rinse with cold water.
Heat oil on high heat in non-stick wok or large, deep skillet.
Add chicken and stir-fry until it loses its raw appearance.
Add onion, garlic and ginger.
Stir-fry for 30 to 60 seconds.
Stir in curry powder, fish sauce, chicken stock, coconut milk and tomato juice.
Bring to boil.
Add chiles and basil and cook for 3 to 4 minutes.
Add noodles and combine well until noodles are thoroughly heated.
Taste and add salt and pepper if necessary.
Add linguine and cook until tender.
Drain.
If not using right away, rinse with cold water.
Heat oil on high heat in non-stick wok or large, deep skillet.
Add chicken and stir-fry until it loses its raw appearance.
Add onion, garlic and ginger.
Stir-fry for 30 to 60 seconds.
Stir in curry powder, fish sauce, chicken stock, coconut milk and tomato juice.
Bring to boil.
Add chiles and basil and cook for 3 to 4 minutes.
Add noodles and combine well until noodles are thoroughly heated.
Taste and add salt and pepper if necessary.
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