A spicy Thai noodle dish with chicken and vegetables.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Cook rice noodles according to package directions.

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

  • 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.

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

Nutrition Facts

571 calories; 18.5 g total fat; 66 mg cholesterol; 372 mg sodium. 65.4 g carbohydrates; 36.9 g protein; Full Nutrition

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2005
We love this recipe and the rice noodles are a nice change from our usual rice pasta or potatoes. We only use half a cucumber and make our own peanut sauce using: 2 Tbsp soy sauce 2 Tbsp water 1/2 cup peanut butter sugar garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted. Read More
(93)

Most helpful critical review

Rating: 3 stars
11/27/2011
Thanks Sharon for sharing the recipe. May I add a little note for member TAPJ? This recipe calls for peanut sauce but if it's not your liking you should try ground roaster peanuts. Here in Thailand that is what we use in various noodle dishes. Just 1-3 table spoons (I often put 4 spoons!) per dish. Roast and grind (traditionally with pestle and in a little mortar) or very quickly blend (on pulse) to a corse and crunchy texture. Do not mash it to pulp! Sprinkle it before serve or quickly toss it last to keep them crunchy. Read More
(25)
125 Ratings
  • 5 star values: 72
  • 4 star values: 38
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/07/2005
We love this recipe and the rice noodles are a nice change from our usual rice pasta or potatoes. We only use half a cucumber and make our own peanut sauce using: 2 Tbsp soy sauce 2 Tbsp water 1/2 cup peanut butter sugar garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted. Read More
(93)
Rating: 5 stars
10/07/2005
We love this recipe and the rice noodles are a nice change from our usual rice pasta or potatoes. We only use half a cucumber and make our own peanut sauce using: 2 Tbsp soy sauce 2 Tbsp water 1/2 cup peanut butter sugar garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted. Read More
(93)
Rating: 5 stars
05/05/2008
This is a very good recipe in Thai food the veggies should all be tender crisp not overdone and soggy. Some tips on cooking the vegetables: onion in first when it just barely starts to soften throw in the mushrooms. Cook for only 1 or 2 minutes then add the peppers and the sauces. Continue to cook till the peppers are tender-crisp by then the mushrooms will be succulent and the onions will be softened. I used the peanut sauce mentioned in the review but I added 3/4cup of soy milk (use light coconut milk if you have it) as the sauce thickened to a sludge when heated. I also added some lime juice and chile paste. Read More
(41)
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Rating: 5 stars
03/14/2006
I loved this recipe but I didn't follow it exactly. I didn't have sesame oil oyster sauce or sesame seeds. I also substituted some broccoli for the cucumber and mushrooms. Even with the missing ingredients I thought it was great. I had a bottle of spicy Szechuan sauce on the table so others could add spice as they pleased. Read More
(35)
Rating: 3 stars
11/27/2011
Thanks Sharon for sharing the recipe. May I add a little note for member TAPJ? This recipe calls for peanut sauce but if it's not your liking you should try ground roaster peanuts. Here in Thailand that is what we use in various noodle dishes. Just 1-3 table spoons (I often put 4 spoons!) per dish. Roast and grind (traditionally with pestle and in a little mortar) or very quickly blend (on pulse) to a corse and crunchy texture. Do not mash it to pulp! Sprinkle it before serve or quickly toss it last to keep them crunchy. Read More
(25)
Rating: 5 stars
02/22/2010
Fantastic! I'm enjoying this dish as I type this review. Tastes like it was made in a high-quality Thai restaurant not in my very own kitchen! I love my stir-fries to have very strong flavors and to be fiery hot so I was a bit more liberal with the ginger and hot sauce. I also varied the veggies a bit I honestly think this recipe would go great with any your heart desires. I omitted the cucumbers but wouldn't omit the red and green peppers- they really add something essential to the medley of flavors. Oh I also added a splash of orange juice just before serving it gave a very nice citrusy tang. Next time I'd like to try this over rice. This dish will be made often thanks so much for sharing it! Read More
(14)
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Rating: 4 stars
07/05/2008
This was a really quick and easy dish to whip up. The texture was a bit gloggy but overall it tasted yummy. Read More
(11)
Rating: 3 stars
09/07/2006
The tast was quite nice but I will definately leave out the cucumber next time I make it. Read More
(9)
Rating: 5 stars
06/19/2011
Oh my stars is this ever FANTASTIC!! The flavors are so rich and complex. Since some of my family claims to dislike Thai food I cheated by using cayenne instead of the chili sauce and calling it "Chinese stir fry." My husband proceeded to eat 4 helpings and my extremely picky 7 year old even wanted seconds. Other than subbing for the chile sauce I added all the ingredients called for except I didn't have rice noodles and used regular spaghetti instead. I also tossed in a generous handful of broccoli--yum! I made my own peanut sauce using the Thai Peanut Sauce recipe on this site and adding garlic powder as suggested in another review here by someone making their own. I also used rice wine vinegar in place of the sherry. I wound up halving the recipe because my wok wouldn't have held the entire amount called for but we still got a big enough bowl of noodles so that after dishing up almost 7 servings total we still have enough left for lunch tomorrow. Thanks so much for posting this! Read More
(9)
Rating: 5 stars
11/14/2003
This was great! I don't like really spicy stuff and this was just spicy enough to challenge me - in a good way. Very light and the peanut flavor wasn't too overwhelming if you don't like peanuts. HIGHLY recommend...will be cooking for guests. Read More
(8)