Quick Thai Noodles
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Bring water to boil in large pot. Take pot off heat and add noodles. Leave in for a few minutes until tender (a good indicator is if the noodles can easily twirl around a fork).
Drain noodles well in a colander.
In frying pan, heat oil, add chicken, mushrooms and onion.
Cook, stirring occasionally, until chicken is completely cooked and mushrooms and onions have caramelized (when they begin to brown).
Add garlic and stir to combine.
Add lime juice, fish sauce, shrimp and snow peas and cook just until shrimp are pink all the way through (be careful not to overcook), stirring often.
Add noodles, sesame oil and cilantro and toss to coat.
Serve hot, sprinkled with reserved chopped cilantro.
|Per 180 g serving||Amount|
|Saturated Fat||1 g|
|Per 180 g serving||% Daily Value|