Yum! This was really good, and I didn't even follow the recipe. It is very forgiving. I used cider vinegar instead of rice vinegar, white sugar instead of brown, frozen onion and bell pepper mix instead of the vegs recommended in the recipe, and no cilantro or bean sprouts and it was still really, really good. From experience with other Thai-type recipes, I would not recommend leaving out the curry paste (though I think green would probably work similarly to red paste), coconut milk (though you could use full fat), or fish sauce. This one's a keeper!
Thai Chicken Supper
Serve this saucy chicken over tender rice noodles for a Thai-inspired meal. (Serves 4)
• Rice noodles Place 6 ounces thin rice vermicelli (thin rice noodles) in a large bowl, cover with boiling water. Let stand 20 minutes. Drain; serve chicken over noodles.
• Green tea
Total time: 40 minutes
1. While noodles soak:
• Prepare marinade for chicken.
2. While chicken marinates:
• Chop onion, carrot, and cilantro.
Cooking Light, October 2007
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Ratings and Reviews (6)Be the first to rate it Add a Review
Cindos Posted: 06/19/12 Worthy of a Special Occasion
Johny1988 Posted: 11/15/11 Worthy of a Special OccasionSydney, AL
kandisinmi Posted: 08/16/11 Worthy of a Special Occasion
To argon688: This page is only the menu/planning page. If you click on the recipe link, which is below the picture, it will take you to the actual recipe; or here is the url: http://www.myrecipes.com/recipe/thai-style-stir-fried-chicken-10000000833360/ Sorry, I haven't made the recipe yet, so my (required) rating is just an estimate, but it sounds very good-although, I think that I would add more sprouts, and mix them into the hot ingredients a minute or so before serving.
argon688 Posted: 08/16/11 Worthy of a Special Occasion
a rather incomplete and confusing recipe. It only speaks of a "game plan", and does not give the recipe. No mention of ingredients or quantities. You might want to review this posting.