12 February 2010

I got this recipe from A Taste of Thai. They make easy-to-use Thai ingredients that you can find in the Asian section of the grocery store. It was originally called "Peanut Chicken and Vegetables with Noodles", but I think the noodles are more prominent than the chicken.

Peanut Noodles with Chicken and Veggies

6 oz. vermicelli or rice noodles
1 tbsp oil
1¼ lbs. boneless, skinless chicken breast, thinly sliced
3 cups chopped vegetables
1 tbsp fish sauce or 1 tsp salt
1 (13.5 oz.) can coconut milk
1 (3.5 oz package) A Taste of Thai Peanut Sauce Mix (both envelopes)

Boil noodles to al dente according to package directions. Drain.
Meanwhile, heat oil in large skillet over high heat. Add chicken and cook until no longer pink. Add vegetables and fish sauce and saute for 3 minutes. Add coconut milk and peanut sauce mix. Stir to combine. Bring to boil while stirring and boil 3 minutes. Add noodles and combine. Stirring, cook until noodles are firm but tender.

Makes 4 servings.

This was pretty good. I only made a few changes. I used vermicelli instead of the rice noodles called for. I don't really care for rice noodles, and since vermicelli is so thin, it works well as a substitute. I also changed the method just a bit. The original recipe says to add the chicken and the veggies together, but I found that the chicken took a really long time to cook that way. I think it will go faster if you cook the chicken by itself, then add the veggies. We like our veggies with some crunch left to them, so this will ensure that they don't get overcooked as well.

This is a super simple dinner and I love the "all-in-one" dishes that combine the protein, starch, and veggies so that I don't have to make three individual dishes.

Lena (my two year old) really liked this dish. As you can see in the picture below, she couldn't even wait until I had taken the picture before she was digging in with her spoon!

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