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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 -

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

Steps

Hide Images
  • 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;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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