Thai spicy noodles
Source of Recipe
First published in Chatelaine's 11/2004 issue
List of Ingredients
1/2 (450-g) pkg spaghetti, about 1-inch (2.5-cm) bundle
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) each fish sauce and freshly squeezed lime juice
1 1/2 tsp (7 mL) granulated sugar
2 skinless, boneless chicken breasts
1 jalapeno pepper or 2 tsp (10 mL) chopped pickled jalapeno peppers
1 red pepper
1/2 cup (125 mL) baby carrots or 2 small carrots
4 oz (125 g) snow peas or sugar snap peas, about 1-1/2 cups (375 mL)
Vegetable oil
2 tsp (10 mL) bottled chopped garlic or 3 garlic cloves, minced
2 tsp (10 mL) bottled minced ginger or 1 tsp (5 mL) grated fresh ginger
10 oz (284 mL) can undiluted chicken broth
2 to 3 tsp (10 to 15 mL) curry powder
2 green onions, sliced (optional)
Recipe
1. Fill a large saucepan with water and bring to a boil over high heat. Add spaghetti and cook according to package directions until al dente, about 8 to 10 minutes. Drain pasta, but do not rinse.
2. Meanwhile, in a small bowl, stir cornstarch with fish sauce, lime juice and sugar until dissolved. Slice chicken into thin strips. Core and seed jalapeno, then finely chop. Core and seed red pepper, then thinly slice. Slice baby carrots in half lengthwise or slice small carrots into julienned pieces. Peel and discard strings from snow peas.
3. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add chicken, jalapeno, garlic and ginger. Stir often until chicken is light golden, 3 to 4 minutes. Pour in chicken broth. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir cornstarch mixture, then pour into pan. Stir until well mixed. Add red pepper, carrots and snow peas. Sprinkle with curry. Stir often until snow peas are bright green and sauce bubbles, 3 minutes. Add noodles and stir constantly until hot, 1 minutes. Remove from heat and stir in onions. Serve with lime wedges.
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