Rating: 3.5 stars
25 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 0

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!

Recipe Summary

cook:
30 mins
total:
40 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 21.7g; carbohydrates 54.1g; fat 16.3g; cholesterol 49mg; sodium 212.2mg. Full Nutrition
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