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My review
Thai-Style Chicken with Noodles
Eleanor Bell
"This is a great quick recipe for midsummer's nights. It has a creamy coconut blend, but beware of its sharp twist of chile pepper!"
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Ingredients
40 m servings 451 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Heat the sesame oil and vegetable oil in a large wok over high heat. Fry the onion, ginger and chile pepper, stirring constantly until onion is tender. Add chicken strips, lime juice, soy sauce, basil and cilantro. Cook, stirring constantly until chicken pieces are golden and cooked through. Pour in the coconut milk, and bring to a boil. Stir together the cornstarch and water; stir into the sauce. Let simmer for 10 minutes, or until thickened.
- Meanwhile, soak noodles in hot water for 3 minutes. Bring a large pot of water to a boil. Add soaked noodles, and cook for 3 minutes, or until tender; drain.
- Serve the chicken mixture over noodles, and garnish with a twist of lime and a drizzle of cream.
Nutrition Facts
Per Serving: 451 calories; 16.3 g fat; 54.1 g carbohydrates; 21.7 g protein; 49 mg cholesterol; 212 mg sodium. Full nutrition
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Reviews
Read all reviews 2025 Ratings
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Most helpful positive review
3/26/2003
Awesome. I had to alter a bit - I used 2 small tsps. of Asian chili paste rather than the actual pepper; doubled the soy sauce; dried rather than fresh basil; used the whole can (14 ounce)of li...
Most helpful critical review
7/7/2008
Bland. That was all my family had to say about it. It had a good creamy base that can be altered to each individuals taste. We will be using curry pastes next time.
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3/26/2003
Awesome. I had to alter a bit - I used 2 small tsps. of Asian chili paste rather than the actual pepper; doubled the soy sauce; dried rather than fresh basil; used the whole can (14 ounce)of li...
1/25/2009
Good base recipe; I added more garlic, ginger, soy sauce, a bit of salt, Sriracha chili sauce, and green curry paste only because I know my family's taste. Cream not needed. I also served it ov...
4/26/2005
This was pretty good and quite easy. I used 2 green hot peppers and one red (they were small)from a jar and left the seeds in. I also added, garlic, green pepper, curry powder and doubled the ...
5/7/2010
I used spaghetti instead of rice noodles, since that's what I had. I used light coconut milk, a jalapeno, and leftover roast chicken. I added some shredded carrots, and served with sliced mang...
4/5/2010
Excellent recipe. This was my first time making Thai food, however this easy to follow recipe made it easy. After it was finished, I realized it would have been better to add 1/4 more liquids ...
7/7/2008
Bland. That was all my family had to say about it. It had a good creamy base that can be altered to each individuals taste. We will be using curry pastes next time.
2/28/2008
This was really yummy. I am a true Minnesotan and cannot tolerate any spice, so we kind of split the recipe and made half of it with no spicy stuff for me, and I think without that it could have...
4/2/2006
I enjoyed this recipe, except I had trouble with the rice noodles. They got very sticky and were tasteless. The second time around, I served it over jasmine rice instead and it turned out muc...
2/23/2009
Be careful not to overcook lo mein noodles. Served with Thai Potato Crab Cakes & Spicy Thai Rice.