"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai Chicken and Noodles Recipe

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This recipe for Thai Chicken and Noodles, by , is from The Grow Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Tew
Added: Tuesday, July 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package (about 1 1/2 pounds) chicken or turkey tenderloins, cut into 1 inch pieces
1 red bell pepper, cut into short, thin strips
1 1/4 c. chicken broth, divided
3 to 4 T. soy sauce
3 cloves garlic, crushed
3/4 t. red pepper flakes
2 T. cornstarch
3 green onions, cut into 1/2 inch pieces
1/3 c. creamy or chunky peanut butter (not natural-style)
12 oz. hot cooked vermicelli pasta
3/4 c. peanuts, chopped
3/4 c. chopped cilantro, optional

Directions:
Directions:
Place chicken, bell pepper, 1 cup broth, soy sauce, garlic, and red peppers into crock pot. Cover and cook on low for 3 hours. In a small bowl, mix cornstarch with remaining 1/4 cup broth in until smooth. Add mixture, chopped onions, and peanut to crock pot. Then turn to high. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink in center. Serve over vermicelli pasta. Sprinkle with chopped peanuts. (You can also add cilantro, although we prefer without.)

Personal Notes:
Personal Notes:
This is a delicious meal! The first time I made it, it was a little salty. So, you may have to experiment with it.

 

 

 

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