Thai Noodles with Chicken and Cauliflower
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Sauté your way to a delicious one-pot dinner with this flavorful, veggie-loaded meal.MORE+LESS-
Updated September 20, 2016
7
oz pad Thai rice noodles (from 14-oz package)
3/4
lb boneless skinless chicken thighs, cut into 1/2-inch strips
2
tablespoons Thai red curry paste
2
tablespoons vegetable oil
2
cups coarsely chopped fresh cauliflower florets
1
red bell pepper, cut into thin strips
3
green onions, thinly sliced on the bias
1/4
cup chopped roasted, salted peanuts
1/4
cup cilantro leaves, chopped
2
tablespoons mint leaves, chopped
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1
In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Break noodles into 4-inch pieces, and let soak in hot water until softened, about 8 minutes. Drain; set aside.
2
In small bowl, stir soy sauce, 3 tablespoons water, fish sauce and cornstarch with fork. Set aside.
3
In medium bowl, mix chicken thighs and curry paste; stir to thoroughly coat. In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 2 to 3 minutes, without moving, until browned. Turn chicken, and cook 2 to 3 minutes longer or until no longer pink in center. Pour chicken with drippings into small bowl, and cover with foil; wipe out pan. Add remaining tablespoon of oil; place over medium-high heat, then add cauliflower and bell pepper, and cook 4 to 5 minutes, stirring occasionally, until softened.
4
Add soy mixture, drained noodles and chicken with drippings; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is thickened. Stir in green onions, peanuts and herbs. Divide mixture among 4 plates. Serve with lime wedges.
Expert Tips
- Fish sauce adds that yummy umami flavor to this dish. Add some to soups, stir-fries, even scrambled eggs for a little extra earthiness.
- Boneless skinless chicken thighs are just as easy to handle as breasts, but much more flavorful and tender, even after long cooking.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 140
% Daily Value
- Total Fat
- 16g
- 25%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 27%
- Sodium
- 1650mg
- 69%
- Potassium
- 580mg
- 16%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 4g
- Protein
- 26g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 60%
- 60%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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