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Thai Noodles with Chicken and Cauliflower

Name: Thai Noodles with Chicken and Cauliflower
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 7 oz pad Thai rice noodles (from 14-oz package); 3 tablespoons soy sauce; 3 tablespoons water; 2 tablespoons fish sauce; 1 tablespoon cornstarch; 3/4 lb boneless skinless chicken thighs, cut into 1/2-inch strips; 2 tablespoons Thai red curry paste; 2 tablespoons vegetable oil; 2 cups coarsely chopped fresh cauliflower florets; 1 red bell pepper, cut into thin strips; 3 green onions, thinly sliced on the bias; 1/4 cup chopped roasted, salted peanuts; 1/4 cup cilantro leaves, chopped; 2 tablespoons mint leaves, chopped; 1 lime, cut into wedges

20 Ratings

4 Comments

Thai Noodles with Chicken and Cauliflower

Prep 30 min
Total 30 min
Servings 4

Sauté your way to a delicious one-pot dinner with this flavorful, veggie-loaded meal. MORE+ LESS-

By Tablespoon Kitchens

Updated September 20, 2016

Ingredients

oz pad Thai rice noodles (from 14-oz package)

tablespoons soy sauce

tablespoons water

tablespoons fish sauce

tablespoon cornstarch

3/4

lb boneless skinless chicken thighs, cut into 1/2-inch strips

tablespoons Thai red curry paste

tablespoons vegetable oil

cups coarsely chopped fresh cauliflower florets

red bell pepper, cut into thin strips

green onions, thinly sliced on the bias

1/4

cup chopped roasted, salted peanuts

1/4

cup cilantro leaves, chopped

tablespoons mint leaves, chopped

lime, cut into wedges

Steps

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1

In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Break noodles into 4-inch pieces, and let soak in hot water until softened, about 8 minutes. Drain; set aside.
2

In small bowl, stir soy sauce, 3 tablespoons water, fish sauce and cornstarch with fork. Set aside.
3

In medium bowl, mix chicken thighs and curry paste; stir to thoroughly coat. In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 2 to 3 minutes, without moving, until browned. Turn chicken, and cook 2 to 3 minutes longer or until no longer pink in center. Pour chicken with drippings into small bowl, and cover with foil; wipe out pan. Add remaining tablespoon of oil; place over medium-high heat, then add cauliflower and bell pepper, and cook 4 to 5 minutes, stirring occasionally, until softened.
4

Add soy mixture, drained noodles and chicken with drippings; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is thickened. Stir in green onions, peanuts and herbs. Divide mixture among 4 plates. Serve with lime wedges.

Expert Tips

Fish sauce adds that yummy umami flavor to this dish. Add some to soups, stir-fries, even scrambled eggs for a little extra earthiness.
Boneless skinless chicken thighs are just as easy to handle as breasts, but much more flavorful and tender, even after long cooking.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 80mg; 27%
Sodium: 1650mg; 69%
Potassium: 580mg; 16%
Total Carbohydrate: 53g; 18%
Dietary Fiber 5g 21% Sugars 4g
Protein: 26g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 60%; 60%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;