Thai Noodles

An aromatic saute of soy-marinated chicken, garlic, ginger and onions is enhanced with mushrooms, cucumbers, bell peppers and carrots, and flavored with peanut sauce, oyster sauce and hot chili sauce. Serve over rice noodles and top with chopped peanuts.

• Calories: 571 Calories

Ingredients

• 1 tablespoon sesame seeds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves
• 1 carrot, grated
• 1 red bell pepper, sliced
• 1 tablespoon sesame oil
• 1 green bell pepper, sliced
• ½ pound dried rice noodles
• 1 dash soy sauce
• 1 cucumber, coarsely chopped
• 10 mushrooms, halved
• 1 tablespoon minced fresh ginger root
• 1 ½ tablespoons red chile sauce
• ¾ cup peanut sauce
• 2 tablespoons oyster sauce

Recipe Instructions

Step 1

Cook rice noodles according to package directions.

Step 2

Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.

Step 3

In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.

Step 4

Toss cooked rice noodles with saute. Garnish with sesame seeds.