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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

451 calories; 16.3 g total fat; 49 mg cholesterol; 212 mg sodium. 54.1 g carbohydrates; 21.7 g protein; Full Nutrition


Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2003
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 light coconut milk; and lastly ground some salt in. Didn't have any cream and it wasn't missed. Rave reviews from Dad and 2 kids. Yummy. Read More
(17)

Most helpful critical review

Rating: 2 stars
09/21/2004
Ugh! Bland and boring! Heavy sauce for asian cooking! Read More
(3)
25 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
09/23/2003
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 light coconut milk; and lastly ground some salt in. Didn't have any cream and it wasn't missed. Rave reviews from Dad and 2 kids. Yummy. Read More
(17)
Rating: 4 stars
04/26/2005
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 soy. I threw in some frozen peas and a chopped fresh tomato as well. After a taste test I liberally salted and peppered and added more curry. It was a tad bland before tweaking and I still felt it needed something. Next time I will add a bit of peanut butter. It was sufficiently spicy and the noodles sopped up the sauce nicely. I used lite coconut milk and found the consistency to be perfect. ALMOST restaurant quality in my estimation. Read More
(7)
Rating: 4 stars
01/27/2009
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 over rice rather than the noodles - again just a family preference. My kids request this dish regularly! Read More
(7)
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Rating: 4 stars
05/10/2010
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 mango. It was a little bland at first but a squeeze of siracha solved that Read More
(5)
Rating: 4 stars
02/28/2008
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 used a little more seasoning. My boyfriend thoroughly enjoyed his half however with full complement of spices! Read More
(4)
Rating: 4 stars
04/03/2006
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 much better. Read More
(4)
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Rating: 3 stars
07/07/2008
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. Read More
(4)
Rating: 4 stars
04/05/2010
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 than was called for as it came out a bit dry but that may have been because of my eye-balling the noodles;) Read More
(4)
Rating: 2 stars
09/21/2004
Ugh! Bland and boring! Heavy sauce for asian cooking! Read More
(3)