Tuesday 11 August 2015

Thai Chicken and Shrimp Noodles

This Thai-inspired noodle dish takes only moments to throw together and brings the spicy, zesty flavors of Thai cuisine to your own kitchen.

I adore the vibrant colours of this dish. Like all Thai cooking, the fragrance is absolutely delightful. The combination of zesty lime, salty fish sauce, and spicy chili makes in this dish transports you right to Thailand.

This is a perfect midweek meal as it is unbelievably quick and easy. It's also simple to dial up or down the spice to suit your family.

Looking for lunch the next day? Well great! Because these noodles reheat very well and taste just as delicious the next day.

Thai Chicken and Shrimp Noodles

Serves 4

250 g dried egg noodles
1 large chicken breast, sliced
1 Cup precooked shrimp or prawns
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 carrot, sliced
1 red chili, sliced
1 lime (juice and zest)
1 spring onion (scallion), sliced
2 Tbsp lemongrass
1 Tbsp coriander
3 cloves garlic, crushed
1 tsp crushed ginger
2 Tbsp fish sauce
1 Tbsp chili sauce

1. Cook the noodles following the package directions, drain and set aside.

2. Combine the lemongrass, coriander, garlic, ginger, fish sauce, and chili sauce in a small bowl and set aside.

3. Heat a dash of oil in a wok of a medium-high heat. Fry the chicken for a couple of minutes, Add the vegetables, excluding the spring onion and continue to fry for about 2 more minutes, until the chicken is cooked through. Add the noodles, shrimp, and sauce and stir fry very well to combined and heated through.