Thai Rice Noodles with Chicken and Vegetables
Main Dishes • Thai
Description
The quantity of ingredients may make it seem like a complicated dish to prepare. But that's not the case! If you chop everything in advance, all that's left is to stir-fry, which doesn't take much time. The key is not to overdo it with the sauces, or the dish will turn out too salty. Add a little at a time and taste. Next time, try substituting shrimp for the chicken.
Ingredients
- Chicken fillet 1 piece
- Oyster Mushrooms 5 oz
- Snap Peas 5 oz
- Carrot 1 piece
- White Part of Leek 1 piece
- Courgette 1⅕ pieces
- Asparagus 5 oz
- Mild Chili Spice 1 piece
- Garlic 2 cloves
- Oyster Mushrooms 2 tablespoons
- Soy Sauce 1 tablespoon
- Ground Black Pepper to taste
- Olive Oil 3 tablespoons
- Rice Noodles 5 oz
- Romaine lettuce 1 bunch
- Chicken Broth 5 fl oz
Step-by-Step Guide
Step 1
Grill the chicken breast fillet on both sides (I find it more tender on the grill).
Step 2
Cut the carrot, zucchini, mushrooms, and chicken into strips. Slice the leek into rings, cut the asparagus in half, and crush and chop the garlic.
Step 3
Place the noodles in a deep bowl and cover with hot water for 10 minutes.
Step 4
In a heated skillet with olive oil, sauté the mushrooms until cooked, then add the vegetables (excluding the asparagus and peas for now), garlic, and sauté for another 3 minutes.
Step 5
Next, pour the broth, oyster sauce, and soy sauce into the skillet, add the peas, asparagus, and romaine leaves. Mix everything, season with pepper, and simmer over medium heat for a couple of minutes.
Step 6
Remove the noodles from the water, transfer them to the skillet, and mix everything together. Serve on plates, garnish with chili pepper, green onions, and HURRY to the table!!!
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