Thai Noodles

4.4
(128)

A spicy Thai noodle dish with chicken and vegetables.

18
18
18
18
Servings:
4
Yield:
4 servings

Ingredients

  • ½ pound dried rice noodles

  • 1 pound skinless, boneless chicken breast halves

  • 1 dash soy sauce

  • 1 green bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 cucumber, coarsely chopped

  • 1 carrot, grated

  • 10 mushrooms, halved

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon minced fresh ginger root

  • 1 ½ tablespoons red chile sauce

  • ¾ cup peanut sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon sesame seeds

Directions

  1. Cook rice noodles according to package directions.

  2. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.

  3. In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.

  4. Toss cooked rice noodles with saute. Garnish with sesame seeds.

Nutrition Facts (per serving)

571 Calories
19g Fat
65g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 571
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 18%
Cholesterol 66mg 22%
Sodium 372mg 16%
Total Carbohydrate 65g 24%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 37g
Vitamin C 77mg 385%
Calcium 85mg 7%
Iron 3mg 17%
Potassium 938mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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