Spicy Thai Noodles

We've really been enjoying stir-fry's lately, ever since I found A Taste of Thai rice noodles 'reduced for quick-sale' at our local grocery store. We've used rice noodles a fair amount in the past, but these ones come with tasty recipes on the back & they also have a Garlic Chili Sauce that is absolutely delicious. We've played around with a couple of their recipes & have come up with our own that is soy-free, fish sauce free, not too spicy & just saucy enough. You could easily alter the veggies, we kind of go with whatever we have in the fridge- this combo I used tonight, though, was an especially good one! Also, if you are gluten-free, these noodles are labeled as such. This particular recipe makes a large amount & if you're only feeding a couple people, you may want to cut it in half. We just love to have leftovers, when there are any!

Spicy Thai Noodles

2-pounds wide rice noodles

5 Tablespoons Olive Oil

2 Tablespoons minced garlic

1 Tablespoon minced ginger

2-pounds boneless chicken thighs

4-5 thinly sliced carrots

1-can baby corn (can omit to be corn-free...on that note, I'm not even sure if baby corns are technically corn?)

1-can bean sprouts (can omit for legume-free)

sauce:

juice of one lime

1/4 cup A Taste of Thai Garlic Chili sauce

3/4 cups coconut aminos

1/2 cup sugar 1/2 bunch cilantro

 

1. Prepare noodles according to box directions (I place 2-packages of noodles in large bowl & cover with hot water for about 20 minutes then drain).

2. Slice chicken in 1-inch pieces.

3. Heat olive oil in wok. Add garlic & ginger & saute for 2-3 minutes. Add chicken.

4. Cook chicken about 5 minutes, then add thinly sliced carrots.

5. Cook chicken & carrots for about 5 more minutes, then add bean sprouts & baby corn.

6. While chicken continues to cook, prepare the sauce.

7. Once chicken is browned, add the drained noodles & the sauce. Mix well, then cover wok with lid.

8. Continue to let the noodles cook, over medium heat, with the lid on so they absorb the steam to soften.

9. Stirring frequently so they don't burn, cook for about 5-10 additional minutes, until the noodles are done.

10. When done, top with cilantro & serve (chopped nuts would also be a great topping, if you're not nut-free).

*I like to add more Garlic Chili Sauce to mine, but the boys pass on the extra spice!

**I like to use tongs once I had noodles to the dish, as they can be hard to stir otherwise.