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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

20 Reviews

Kitchen Tested

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.

By Tablespoon Kitchens

Updated September 20, 2016

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

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.

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 Facts

Serving Size: 1 Serving

Calories: 460

Calories from Fat: 140

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;