Thai Rice Noodles with Chicken

  • detailaddict Posted: 09/26/09
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    I'm not a Thai food aficionado so I can't speak to this recipe's authenticity. It seemed adequate; good balance of flavors, although the chicken was rather bland. I used medium noodles as this was what I could find, and I sauteed the shallots with the other vegetables rather than sprinkle them on top. I also added a bit of cornstarch to the sauce so it wouldn't be too watery. As a side I woked some broccoli and shredded carrot with some sea salt. Overall this was interesting and something different, but I don't know if I'd make it again.

  • emrick14 Posted: 10/01/09
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    I thought this was outstanding!! Really good thai flavors, i loved the little subtle bits of lemongrass in every bite. I made 2 changes - I only cooked my rice noodles for 12 minutes and I did throw in the lemongrass and shallots at the end for about 1-2 minutes before taking it off the burner just to soften them. I wasnt real exact in measuring the chile paste and it had great heat, but i love spicy spicy dishes so you may want to look out and cut back to 1 tsp if you dont really enjoy a lot of heat. Overall loved it! Would make again.

  • nwilker Posted: 01/03/11
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    I love this recipe and it is now a staple on our dinner rotation! I skipped all the end spices - cilantro, lemon grass etc. And it was great. I up-ed the heat to 1 tbl. I too just picked up what asian noodles i could find, and it all worked great!

  • Flits21 Posted: 01/25/10
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    Good flavor.. though I made some changes, and would not serve to company. I forgot to add the water to the sauce, which made it a bit stronger and saltier. Luckily I did not use the salt at all as fish sauce is salty enough. A bit too strong on lime flavor, maybe would add crushed peanuts at end to counteract. I added some sliced oyster mushrooms and green beans (cut 1/4" on bias) just after I put in the garlic. I doubled the sauce. Didn't use shallots, don't think necessary. Could probably skip lemon grass, perhaps use less and add crushed peanuts.

  • MarshaStPo Posted: 10/24/09
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    We loved this recipe and I think it will become a frequent meal in our home. I couldn't find the wider rice noodles, so I used the angel-hair-thin rice noodles. It was still fabulous. My picky eaters even loved it!

  • merrymer Posted: 11/11/09
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    This dish tasted great. My husband and I enjoyed all the flavors present. The citrus flavor was prevalent. Using fresh ginger is a must. Make sure you prep all the ingredients before cooking. I, too, couldn't find wide rice noodles so I used smaller ones. I think you could get away with not using lemongrass if you wanted to. I will be making this simple dish again.

  • Saecca Posted: 10/19/09
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    I thought this was a good recipe; I think I might have added too much fish sauce, and ruined it a bit. The rest of the flavors are great! I couldn't find the thick noodles, but used some packaged rice noodles in a smaller size. I also used lemon grass from a refrigerated tube. Might have also affected the taste.

  • ChefAmandaLynn Posted: 10/12/10
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    This will become a standby in our home. You can find wide rice noodles in Asian markets (even the really small ones) I prefer the fresh ones, which don't need to be soaked first. I swapped out the basil for cilantro, and used minced lemongrass that comes in a tube rather than chopping my own fresh.

  • julianests Posted: 10/06/09
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    Very good dish! However it was extremely spicy due to the chili garlic paste. We'll cut back on that next time. We were unable to find lemongrass in our grocery stores so we had to do withouth.

  • raresters Posted: 08/04/10
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    that garlic chili powder packs a punch, which i like, but was a little surprised by. I added red peppers and snow peas and was pretty happy with it.

  • AliMcLamb Posted: 01/31/13
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    Very tasty and easy to adjust to ingredients found in the pantry. Family favourite!

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