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August 2009 Issue
Quick Thai Noodles
by Ronda L. Halpin
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If you think making spicy food when the weather gets hot doesn't make sense, consider for a moment the cuisine that gets served in some of the hottest parts of the world. Spicy food and hot weather go hand in hand. If you want something to cool down that fire, consider favoring chilled beverages or maybe a slice or two of cool melon.

This simple recipe comes together in minutes. If you want, you can easily switch out the chicken for tofu, pork or shrimp. There's something delightful about having a versatile, quick recipe to fill any menu gaps in your weekly routine. It's truly a one-dish meal that keeps life a little interesting. Happy summer!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Quick Thai Noodles

  • 8 oz. rice noodles
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup vegetable oil
  • 8 oz. chicken breast, cut thinly into strips
  • 3 to 4 green onions, julienne style
  • 1 medium carrot, grated
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup red bell pepper, cut into strips (optional)
  • Chopped peanuts (optional)
Prepare the noodles according to the package directions. Drain well; rinse with cold water for 30 seconds. Set aside.

Combine the peanut butter, soy sauce and red pepper flakes in a bowl with a wire whisk. Set aside.

Heat the oil over medium heat in a wok or large frying pan. Add the chicken. Stir-fry for 1 minute or until done.

Add the softened noodles and peanut butter mixture to the wok or large frying pan. Stir-fry for 3 to 5 minutes. Toss with the green onions, carrots, cilantro and red bell pepper, if desired. Garnish with the chopped peanuts, if desired. Serve immediately.

  • Yields: 2 to 4 servings
  • Preparation Time: 15 minutes
 



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