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Thai: Soy Chicken and Thai Noodles

Source of Recipe


Unknown






List of Ingredients



• 1 (8-ounce) pkg. rice noodles
  
• 1 lb. boneless, skinless chicken breasts
  
• 2 to 3 Tbsp soy sauce
  
• 2 Tbsp sesame oil
  
• 2 cloves garlic, minced
  
• 1 Tbsp fresh ginger, grated
  
• 1 medium onion, chopped
  
• 10 fresh mushrooms, halved
  
• 1 cucumber, sliced lengthwise into 3-inch strips
  
• 1 red bell pepper, sliced
  
• 1 carrot, grated
  
• 3/4 cup peanut sauce
  
• 2 Tbsp oyster sauce
  
• 1 or 2 Tbsp hot chili sauce
  
• 1/4 cup sesame seeds
  






Instructions



1. Cook rice noodles as directed on the manufacturer's packaging; drain and reserve.
   
   
2. While the noodles are cooking, slice the chicken into thin strips. Marinate in soy sauce for about 5 minutes.
   
   
3. In a large wok or saute pan, warm sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; saute, stirring frequently, until the onions are tender. Add mushroom halves and cucumber strips and continue to cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot sauce; toss while heating the final ingredients through.
   
   
4. Toss cooked rice noodles with sauteed chicken and vegetables. Garnish with sesame seeds and serve immediately.