Best Thai Noodle Bowl With Chicken Recipes

THAI CHICKEN NOODLE BOWL

Steps:

• Soak noodles in water while you prepare the rest of the recipe. They need to soak about 20-30 minutes.
• Add canola oil to pan over medium-high heat. Once oil is shimmering, add ginger and garlic to pan. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
• Add chicken to pan with ginger and garlic. Cook for 5-7 minutes or until cooked through, stirring occasionally.
• Remove mixture from pan and set aside. Wipe out pan and return to stove over medium-high heat.
• Add curry paste to pan and sauté about 1 minute or until fragrant. Add coconut milk, soy sauce, fish sauce, and broth, and stir to combine. Reduce heat to medium. Simmer for 10 minutes.
• While sauce simmers, cook noodles according to package directions. Drain and set aside.
• Add reserved chicken mixture to sauce in pan along with cabbage and carrots. Heat about 5 minutes or until chicken is warmed through.
• Place noodles in bowl and top with chicken/sauce mixture. Garnish with bean sprouts, cilantro, scallions, and fresh lime.

THAI EXPRESS BOWL WITH CHICKEN

Steps:

• Heat the olive oil in a large saute pan. Slice the cooked chicken into 1/4-inch pieces. Add the chicken and the vegetables to the pan and cook until heated through. Add the Peanut Sauce to the pan and toss well until the sauce is warmed through.
• In a large bowl, combine the chicken and vegetable mixture with the Rosemary Quinoa and toss until combined. Serve, garnished with cilantro.
• Roast the red peppers until the skin is blackened and begins to peel. Remove the skin and then remove the seeds. Combine all ingredients in a food processor and blend until thoroughly mixed. Use a hand mixer, if needed, to blend sauce until smooth.
• In a large pot, bring water and sea salt to a rapid boil. Add quinoa to the pot and boil for 7 to 8 minutes. Quinoa is cooked when you can see small white dots in the middle of the grain. Drain the quinoa and place it in a bowl, resting it in an ice bath to cool for 2 to 3 minutes. Once the quinoa is cool, drain until all liquid is gone. Combine the quinoa and the rest of the ingredients in a large bowl. Serve at room temperature.
• Using a hand mixer, blend the first 8 ingredients in a large bowl. Gradually add xantham until you reach the desired consistency. Blend well.

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)

Steps:

• Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
• Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
• Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
• Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
• Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

THAI NOODLES WITH CHICKEN

Steps:

• Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.