14 November 2018 Lorraine 0Comment
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According to my kids this Spicy Thai Chicken Noodles is better than takeout. It is a scorching day in Johannesburg today and my kitchen is like a furnace and I suppose it’s more a day for salads, it’s what my hubby and I are having for dinner. However, my kids love noodles and I guess even the heat can’t stop a mum from feeding her kids so I made them some. Another reason I didn’t mind is because it’s really quick and easy.

I’m getting quite good at this whole Thai flavour combination and I’m loving it. This Spicy Thai Chicken Noodles is so full of flavour, you won’t want to stop eating it…it’s that delicious.  It has tender pieces of chicken, crisp green pepper, spring onion and onion cooked in a spicy chilli paste and noodles tossed in a stir-fry sauce with a hint of sweetness.

We often get takeout for the kids from Simply Asia and they are totally in love with their Chicken Noodles so I tried to get mine to taste as close to the one we buy. I know one of the ingredients in the takeout meal is a roasted chilli paste, I wasn’t quite sure if I wanted to put the effort into making one but I found a simple way to still add some roasted chilli to make amazing Spicy Thai Chicken Noodles. I used fish sauce for the stir-fry sauce but you can use soy sauce as a substitute.  I also didn’t have galangal which is an Asian ginger used in Thai, Indonesian and Malaysian cooking so I used normal ginger. You can adjust the amount of chilli as well. The great thing about this recipe is that it was all done within 30 minutes so if you’re looking for a quick meal then this is the perfect recipe for you.

I am getting a lot more adventurous with my flavours and I think you can too, you just have to play around with flavour combinations and as you go along you will find the right balance.  There was a time in my life when I was too afraid to venture out and try new things, it’s a comfort thing I suppose but in cooking you have nothing to lose, except a bad tasting meal of course, but we can live with that provided it’s not too often. No bad tasting meal with this recipe but do give it a try and please let me have your comments or questions.

Have an amazing evening everyone!

Spicy Thai Chicken Noodles

Course MAIN COURSES
Servings 3

Ingredients

  • 2 chicken breasts about 250 grams
  • 3 tbsp peanut oil
  • 3-6 red thai chillies You can adjust the amount according to your taste
  • 4 large garlic cloves
  • 1 tbsp thai red curry paste
  • 1 onion chopped into cubes
  • 1 small green pepper chopped into cubes
  • 1 stalk Lemon grass
  • 1 piece of ginger about 2cm
  • 1 lime
  • 1 spring onion chopped
  • 100 gram rice noodles
  • handful cashew nuts optional
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tspn sugar
  • salt if required

Instructions

  • Preheat oven to 180 degrees celcius. Slit the chillies in half and spread it on a baking sheet together with the whole garlic cloves (skin off), drizzle with 1 tablespoon peanut oil and roast until it blackens a little. Mine took 10 minutes.
  • Bruise the lemon grass and remove the thick outer layer. Chop it up and add to a food processor or blender together with the roasted chilli and garlic, juice of one lime and 1 tablespoon red thai curry paste. Blend into a smooth paste and set aside
  • Cut up the chicken into small strips and refrigerate. Bring a pot of water to boil and add the noodles, cook for 4-5 minutes or until cooked. Drain and set aside.
  • To make the stir-fry sauce whisk the fish sauce, oyster sauce and sugar and set aside
  • Heat 2 tablespoon peanut oil in a wok. Add the chopped onion, spring onion and green pepper. Cook for about a minute. Then add the chicken and the blended chilli paste. Mix well and cook on high heat until chicken is cooked
  • Pour the stir-fry sauce into the noodles and toss well. Add to the stir-fried veg and chicken, add salt if required, heat through and sprinkle over the cashew nuts. You can garnish with more spring onion and sesame seeds with a drizzle of lime juice.


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