Thursday, March 25, 2010

Foodie Friday-Thai Style Rice Noodles with Chicken

I just love cooking in the wok. There's only one pan to wash, and once the prep work is done the meal goes together in a flash. This Thai style noodle recipe is one of our favorites. It's hearty and satisfying in the cooler months, yet seems light and refreshing on a warm summer day. It's truly a dish for all seasons.

Here's the cast of characters:

7 ounces rice stick noodles - 1 Tbsp. canola or safflower oil - 2 cloves of garlic, minced - 3/4 inch piece of fresh ginger, finely chopped - 4 scallions, chopped - 1/2 to 1 teaspoon of sambal oleck (or one small red chili, seeded and finely minced) - 10 oz. boneless, skinless chicken breast, finely chopped - 1 celery stalk, thinly sliced - 1 large carrot, finely shredded - 5 cups shredded Chinese or regular cabbage - 4 Tbsp. fresh lime juice - 2 Tbsp. fish sauce - 1 Tbsp. soy sauce - For garnish, any of the following: pickled ginger, cilantro, fresh mint

1) Place rice sticks in a large bowl and cover with boiling water. Soak for 15 minutes or according to package directions. Drain well.

2) Heat oil in wok and stir-fry garlic, ginger, scallions and chili for about one minute. Add chicken and stir fry for an additional 2-3 minutes just until it begins to brown.

3) Stir in the celery and carrot and stir-fry for another 2 minutes to soften. Add Chinese cabbage, then stir in the lime juice mixed with the fish sauce and soy. (Note: If using regular cabbage, you may want to cover and steam for a few minutes now. It takes a bit more cooking than the Chinese leaves. I also double the amount of liquid to accomodate the extra cook time.)

4) Add the drained noodles and toss to heat through.

Sprinkle with the garnishes. We use fresh mint from the garden in the summer and cilantro the rest of the year.

Here's a picture of the wok full of good eatin! It's also very tasty as a cold leftover next day.

For more recipes and a tour of what everyone has been cooking this week, please head over to Designs by Gollum. Michael Lee is our hostess for Foodie Friday, and she's got the tour bus, (Mr. Linky), up, running and ready to take you on a trip to some pretty wonderful food blogs.


  1. Oh yum! Thai noodles!! Beautiful and delicious. I must give these a try. Thank you!

  2. My husband would eat any kind of stir fry every night of the week. Yours looks delicious! Joni

  3. Hey Nancy! I was wondering where you were! Almost time to make the Babka!
    That looks delicious! I have to find those noodles. We are very limited out here, just one supermarket!

  4. Hi Nancy, Your stir fry sound very yummy.The sambal olek is new to me. This is very healthy too. I'll have to give this recipe a try! I am conscienciously trying to eat better!
    Great recipe.

  5. I, too, love to cook in my wok. It's so easy and quick to whip up something delicious. I always seem to have ingredients on hand that will work. I took a little mini-vacation this week with Hubby, but Crock Pot Wednesday will be back up this coming week. I hope you will join me.

  6. I don't have a wok--I lost mine during the heinous move to the farm. Will a regular pan work? Love the idea of a one-pot meal, especially with Bandwidth in the kitchen (and he's allergic to cleaning). The noodles look fresh and inviting, just the thing I've been needing. Have a great weekend.

  7. I love thai chicken and this recipe sound perfect; thank you for sharing.

  8. Oh fantastic! It looks delicious, and I'm sure it tastes just as good!


Please take a minute to say hello! I would love to hear from you...