STYLE

Chicken and rice noodle dish with spicy Thai flavours easy to prepare

08/15/2012 12:28 EDT | Updated 10/15/2012 05:12 EDT
This Thai chicken and rice noodle dish is so simple to prepare that it will become part of your mealtime repertoire.

Thai Rice Noodles

1/2 pkg (225 g) Thai rice noodles (5 mm/1/4 inch wide)

75 ml (1/3 cup) smooth peanut butter

15 to 30 ml (1 to 2 tbsp) spicy Asian chili garlic sauce or hot sauce

15 ml (1 tbsp) soy sauce

15 ml (1 tbsp) finely grated fresh ginger

2 garlic cloves, minced

50 ml (1/4 cup) water

375 ml (1 1/2 cups) shredded cooked chicken (store-bought barbecued, if desired), skin removed

3 green onions, thinly sliced

1 medium carrot, coarsely grated

1 ml (1/4 tsp) salt

125 ml (1/2 cup) chopped fresh cilantro

In a large heatproof bowl, place noodles. Bring a full kettle of water to a boil and then pour over noodles until they are fully covered. Let stand, stirring occasionaly, until noodles soften, 20 to 25 minutes. Drain well and return noodles to bowl.

Meanwhile, in a medium bowl, mix together peanut butter, chili garlic sauce, soy sauce, ginger, garlic and 50 ml (1/4 cup) water.

Add chicken, green onions and carrot to bowl with noodles and stir. Drizzle with peanut sauce, sprinkle with salt and toss. Garnish with cilantro. Serve at room temperature.

Makes 4 servings.

Nutrition information per serving: 410 calories; 19 g protein; 10 g total fat (2.5 g saturated fat); 60 g carbohydrate; 55 mg cholesterol; 3 g fibre; 740 mg sodium.

Tip: If you like less heat, use only 15 ml (1 tbsp) of the spicy Asian chili garlic sauce.

Source: Sobeys, www.sobeys.com.

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