skip-to-main-content
Donate
Why give?

Tasty Thai chicken and noodles

Thai cuisine made easy by replacing some traditional ingredients with readily available ones.
4 servings / 25-30 min

Prep 15 min / Cook 10-15 min

Ingredients
  • 250 g (8 oz) wide rice noodles or fettuccine
  • 30 mL (2 tbsp) cornstarch
  • 500 mL (2 cups) 1% milk
  • 15 mL (1 tbsp) sugar
  • 15 mL (1 tbsp) sodium-reduced soy sauce
  • 1 mL (1/4 tsp) coconut extract
  • 1 mL (1/4 tsp) hot pepper sauce
  • Grated rind of 1 medium lemon
  • 15 mL (1 tbsp) vegetable oil
  • 450 g (1 lb) boneless skinless chicken, cut in strips
  • 2 medium carrots, thinly sliced
  • 1 medium onion, sliced
  • 1 medium sweet red pepper, cut in strips
  • 60 mL (1/4 cup) minced ginger-root
  • 500 mL (2 cups) snow peas, halved crosswise
  • 500 mL (2 cups) bean sprouts
Directions
  1. Cook choice of noodles according to package directions; drain.
  2. Meanwhile, whisk cornstarch into milk until smooth; whisk in sugar, soy sauce, coconut extract, hot pepper sauce and lemon rind. Set aside.
  3. In wok or large nonstick skillet, heat oil and stir-fry chicken for 2 minutes over medium-high heat. Add carrots, onion, red pepper and gingerroot; stir-fry until carrots are tender and chicken is cooked.
  4. Stir in milk mixture and snow peas. Stir and cook until bubbling and thickened. Serve over noodles; sprinkle with bean sprouts.
     
Nutritional info per serving (1 of 4)
  • Calories: 561
  • Protein: 37 g
  • Total fat: 10 g
    Saturated fat: 2 g
    Cholesterol: 78 mg
  • Carbohydrates: 80 g
    Fibre: 5 g
    Sugars: 15 g
    Added sugars: 3 g
  • Sodium: 470 mg
  • Potassium: 1,089 mg