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Easy Thai – chicken, vegetables and noodles!
This is an easy Thai dish that tastes just as good as takeout. In fact, we ate at a local Thai restaurant a few years ago and this recipe tastes better than their ‘real deal’. Maybe it was the wrong Thai restaurant to choose but since then I’m reluctant to try another one.
Have all your ingredients prepped, chopped and handy and this recipe doesn’t take long. You’ll be eating this Thai Chicken and Noodles in less time than it takes to decide what restaurant to order from!
Thai food is known for its spicy edge and this dish has its share of spice! But you can control the heat to your taste.
Some of the best Thai we’ve had was when we lived in Hawaii. On our trips back there since moving, Thai is always on the to-eat-list! Hawaii is a melting pot of international cuisines with some of the best food you’ll ever eat. Restaurants make good use of local, fresh ingredients for some superb meals.
This is my take on a spicy Thai dish….of course this is probably a “Southern take” on take-out Thai! But we like it and that’s what counts.
This recipe is similar to Pad Thai but a much healthier variation than the original dish. Pad Thai noodles are made with rice. I’ve opted to use whole wheat linguine pasta. And also, I’ve omitted a few other fattening ingredients and instead included some healthier options.
- NO fish sauce, curry paste, sugar, egg.
Adding lots of fresh vegetables and a low-fat protein helps balance out the calories from the noodles.
Top it off with a fresh squeeze of lime, Sriracha, crushed red pepper, chopped cilantro and a few chopped peanuts.
Don’t for forget the chopsticks!
Thai Chicken Noodles
Ingredients
- 1/2-3/4 box Whole wheat linguine
- 2-3 Boneless, skinless chicken breasts, chopped
- 1-2 tsp Olive oil
- 1 small Onion, sliced
- 3-4 cloves Garlic, finely chopped
- 1 stalk Green onion, sliced
- 2 Carrots, sliced diagonally
- 1 Zucchini, cut in half long-wise, then sliced
- 1 cup Green cabbage, sliced (you could also use Napa Cabbage)
- 3/4-1 cup Snow peas
- 1 cup Broccoli, chopped
- 1 tsp Sesame oil
- Soy sauce, Sriracha, salt, pepper, powdered ginger, and roasted sesame seeds as desired.
Instructions
- In a large pot, boil water and cook linguine as directed on package. Drain well and toss with a small amount of olive oil. Set aside.
- In a large, deep pan saute chicken for 5-6 minute on medium, stirring.
- Add carrots, broccoli, onion and garlic. Cook 3-4 minutes.
- Add cabbage, zucchini, green onion and snow peas. Cook until vegetables start getting tender.
- Add linguini, spices, soy sauce and Sriracha. Toss well to mix.
- Remove from heat and add sesame oil and roasted sesame seeds.
- Top with crushed red peppers, chopped cilantro, fresh squeezed lime and chopped peanuts. Add more Sriracha if desired!
Dixie
Try one of my other quick chicken recipes:
Mexican Layered Chicken Burrito Casserole
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