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Nutrition Facts
Serving Size 1 (371g) Recipe makes 4 servings The following items or measurements are not included below: 6 Chinese mushrooms
Calories 581
Calories from Fat 46		(8%)
Amount Per Serving		%DV
	Total Fat 5.2g	8%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 136mg		45%
Sodium 750mg		31%
Potassium 874mg		24%
Total Carbohydrate 86.4g		28%
	Dietary Fiber 3.4g	13%
	Sugars 4.9g
Protein 43.5g		87%
detailed view... how is this calculated?

Thai Chicken Noodles

Recipe #251 | 1¼ hours | 35 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Gilcat2
Sep 4, 1999

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breast halves, sliced
2 tablespoons white wine
oil
8 cloves garlic, sliced
6 shallots, sliced
3/4 lb rice vermicelli
4 dried red chilies
6 Chinese mushrooms, soaked
1 (6 ounce) can shrimp
3 tablespoons tomato paste
1 tablespoon nam pla
1/2 cup bean sprouts
2 tablespoons basil
2 tablespoons peanuts, crushed

Directions

1
Marinate chicken in wine 30 minutes.
2
In a small skillet, saute garlic and shallots in 3 Tbsp oil til crisp; drain, reserving oil.
3
Boil noodles 2 minutes; drain; toss with garlic oil.
4
Grind chilis.
5
In a wok, heat 1 Tbsp oil and fry chilis 1 minute, until odor mellows.
6
Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
7
Add shrimp; heat through; add tomato paste, 2 Tbsp sugar, and nam pla.
8
Add bean sprouts and basil; stir 2 minutes.
9
Add noodles; toss.
10
Garnish with garlic, shallots, and peanuts.

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Featured Reviews for This Recipe

From: ATM 67

On Aug 10, 2005

I served this as part of a Thai dinner for friends. We all agreed that it left a bit to be desired. It wasn't bad, not at all. It just didn't "WOW!" any of us. Being unfamiliar with Thai cooking, part of the problem may lie with me. I did not know for how long to soak my mushrooms, so they may not have soaked long enough before I had to add them to the dish. At this time, the recipe does not indicate how much or what type of oil to use for cooking the shallots and garlic. I started with sesame oil and then re-cooked shallots in vegetable oil and combined the two oils when I tossed and coated the noodles. I still don't think I had enough oil to properly coat the noodles, and by this time it was too late to try and flavor my third round of oil, as my meat was all cooked and waiting for my noodles to be added. I might try this again and see if I can make any improvement on my technique.

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From: chennel elliott

On Jan 20, 2004

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From: LaceyLady

On Jun 24, 2002

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From: Chaeign

On Dec 18, 2003