Recipe
Quick Thai Noodles
Prep Time: 10 min
Cook Time: 15 min
Serves: 8
This chicken and shrimp stir-fry is packed with delicious Thai flavours. It’s a perfect weeknight meal when you’re looking to add a little variety to your dishes.
Ingredients
6 - 8
boneless, skinless chicken thighs, diced
1
pkg shrimp, raw, peeled
1
pkg rice vermicelli
1
pkg glass noodles
1 cup (250 mL)
snow peas
1 cup (250 mL)
mushrooms, preferably shiitake or oyster, sliced
1
onion(s), small, chopped
1 tbsp (15 mL)
lime juice
2 tbsp (30 mL)
fish sauce
1 tsp (5 mL)
sesame oil
1/3 cup (75 mL)
cilantro, fresh, chopped
6
cloves garlic, chopped
1 tbsp (15 mL)
oil
Instructions
1
Bring water to boil in large pot. Take pot off heat and add noodles. Leave in for a few minutes until tender (a good indicator is if the noodles can easily twirl around a fork).
2
Drain noodles well in a colander.
3
In frying pan, heat oil, add chicken, mushrooms and onion.
4
Cook, stirring occasionally, until chicken is completely cooked and mushrooms and onions have caramelized (when they begin to brown).
5
Add garlic and stir to combine.
6
Add lime juice, fish sauce, shrimp and snow peas and cook just until shrimp are pink all the way through (be careful not to overcook), stirring often.
7
Add noodles, sesame oil and cilantro and toss to coat.
8
Serve hot, sprinkled with reserved chopped cilantro.