RECIPES

Quick Thai Noodles

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.

Prep Time

PT10M

Cook Time

PT15M

Serves

8

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. 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. 2 Drain noodles well in a colander.
    3. 3 In frying pan, heat oil, add chicken, mushrooms and onion.
    4. 4 Cook, stirring occasionally, until chicken is completely cooked and mushrooms and onions have caramelized (when they begin to brown).
    5. 5 Add garlic and stir to combine.
    6. 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. 7 Add noodles, sesame oil and cilantro and toss to coat.
    8. 8 Serve hot, sprinkled with reserved chopped cilantro.
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