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Stir-Fry Thai Noodles with Chicken

December 5, 2009

Stir-frying is usually associated with Asian cooking, but you can use different varieties of ingredients to create a healthy stir-fry. This is a great quick meal to make when you are pressed for time during the week. Stir-fries are fast, use little oil and are loaded with vegetables and lean meat. It is also a great way to use up leftover veggies in your refrigerator. I love the idea of throwing whatever I have on hand into a pan with a homemade sauce for a quick and tasty meal. This makes a great main course, but you can even stir-fry some of your favorite vegetables for a quick side dish. Be sure to add this to your weekly dinner menu!

Stir-Fry Thai Noodles with Chicken

Serves 6

16 oz wide Thai rice noodles
1 medium onion, sliced
3-4 cloves garlic, minced
1 lb snow peas
1 lb chicken, diced
1 tablespoon oil
1 large or 2 small limes for juicing into sauce and garnish

Sauce Ingredients:
6 tablespoons Oyster sauce
3 tablespoons rice vinegar
2-3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons fresh lime juice


1. Heat oil in a wok with 1 tablespoon of oil. Add garlic and onions, and cook for a few minutes or until they begin to turn transparent.

2. Add the chicken and snow peas and cook until no longer pink on the inside.

2. Mix up the sauce ingredients and set aside.

3. Cook noodles according to directions; drain.

4. Add the sauce & noodles to the wok, let it cook for 2-3 minutes so the sauce thickens up and coats all the vegetables and noodles.

5. Squeeze fresh lime juice over noodles and serve immediately.

One Comment leave one →
  1. jessica permalink
    December 10, 2009 12:11 pm

    That’s quite a nice plate you got there…

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