January 17, 2010

Oh Thai - how we love thee...

So, frequent readers of this blog will know that the hubs and I have an affinity for Thai, Asian, Japanese foods... the flavors are just our favorites.

I recently pulled back out all of my Weight Watchers Cookbooks (they were all in storage since our house is on the market).

Anywho - I forgot how much I loved the Take out Tonight Cookbook.

We made these a few weeks ago and they were so tasty and good- we decided these are a make again.

Thai Noodles with Chicken and Vegetables
1 cup serving
201 Calories, 3 fat, 2 fiber

1/4 pound rice stick noodles
1 tsp. canola oil
1 lb. boneless, skinless chicken breast
2 cloves minced garlic
1 tsp. fresh grated ginger
1 tsp. hot chili paste (we used chili flakes instead)
1/2 cup low sodium chicken broth
1/4 cup fresh lime juice
2 T light brown sugar
1/2 tsp. fish sauce
3 scallions sliced
1 cup fresh now peas trimmed
1 carrot cut in to matchstick thin strips
1/4 cup cilantro

1. place noodles in a large bowl of hot water and cover. Let the noodles stand until soft- about 10 minutes. Drain and transfer to a large bowl of cold water to rinse and set aside when drained.

2. Heat a large skillet over medium-high heat and swirl in the oil. Add the chicken. Cook until the chicken is browned, about 8 minutes. Transfer to a cutting board and slice in to 1/4 inch thick slices. *NOTE* we sliced it while it was raw and cooked it sliced - cooked much faster and more evenly!

3. Heat the same skillet over low heat and add the garlic, ginger, and chili paste. Cook, stirring until fragrant, about 1 min. Add the broth, lime juice, sugar and fish sauce. Cook, stirring, until the sugar is dissolved. About 30 seconds.

4. Add the snow peas, scallions and carrots - cook 1 minute. *NOTE* we cooked a bit longer for more tender veggies - but not soggy. Stir in the chicken and the noodles. Cook, tossing gently until mixed and heated. Stir in cilantro and serve.

So great! Do make it!

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