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Healthy Thai Spicy Noodles Recipe

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This recipe for Healthy Thai Spicy Noodles is from Nana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ (450g) pkg spaghetti or other noodles
1 tbsp. cornstarch
1tbs fish sauce
1 tbsp. lime juice
1 ½ tsp granulated sugar
2 skinless/boneless chicken breasts
1 jalapeno pepper
1 red pepper
½ cup baby carrots or 2 small carrots
4 oz. snow peas or sugar snap peas (about 1 ½ cups)
vegetable oil
2 tsp bottled chopped garlic or 3 garlic cloves minced
2 tsp bottled minced ginger or 1 tsp grated fresh ginger
10 oz. can undiluted chicken broth
2-3 tsp curry powder
2 green onions sliced
Directions:
Directions:
1. Fill a large saucepan with water and bring to a boil over high heat. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes. Drain pasta, but do not rinse. Meanwhile, in a small bowl, stir cornstarch with fish sauce, lime juice, and sugar until dissolved.

2. Slice chicken into thin strops. Core and seed jalapeno, then finely chop. Core and seed red pepper, then thinly slice. Slice baby carrots in half lengthwise or slice small carrots into julienned pieces. Peel and discard strings from snow peas.

3. Lightly coat a wide, large saucepan with oil and set over medium-high heat. Add chicken, jalapeno, garlic and ginger. Stir often until chicken is light golden, 3-4 minutes. Pour in chicken broth. Using a wooden spoon, scrape up and stir in any brown bits from the pan bottom. Stir in cornstarch mixture, then pour into pan. Stir until well mixed. Add red pepper, carrots, and snow peas. Sprinkle with curry. Stir often until snow peas are bright green and sauce bubbles, 3 minutes. Add noodles and stir constantly until hot, 1 min. remove from heat and stir in onions. Serve with lime wedges.

 

 

 

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