My Korean friend talks to me about rice noodles and sweet potato noodles. I decided to give them a try since my daughter loves Thai food. To my delightful surprise, the noodles are tasty and cook very quickly. Since we are always looking for more ways to cook chicken, Thai Chicken and Lemon balm over Rice Noodles, is now an alternative.
The thing that makes me nervous about Thai food is the amount of heat to add. Since this is my first attempt, I’ll go mild. Two things added to the grocery list this week are rice noodles and Sambal Oelek’s ground fresh chili paste. See images below.
The Sambal Oelek is really nice for marinades, sauces, salmon, burgers, and fish tacos!
We love the taste of this stuff added to light (soy free) mayonnaise. I usually use 1 tablespoon of mayo to 1 teaspoon of chili paste for the above items. However, today it will be used for a sauce covering the noodles.
Thai Chicken and Lemon Balm over Rice Noodles
1 Package of Rice Noodles
2 Chicken Breasts (seasoned with 1/2 tsp cumin, 1/2 tsp pepper)
1 Cup Snap Peas
1/2 Cup Carrots
1 Teaspoon Minced Ginger
2 Cloves Minced Garlic
1 Tablespoon Coconut Oil
4 Fresh Chopped Sprigs of Lemon Balm
Sauce for tossing Noodles
1/4 Cup Coconut Liquid Aminos ( I like this instead of soy sauce)
2 Tablespoons Rice Vinegar
1 Tablespoon Chili Paste
1 Tablespoon Honey
Heat a skillet to warm, over low to medium heat, add the coconut oil.
Bring 6-8 cups water to a boil in a 2 quart saucepan.
Meanwhile slice the chicken into small cubes, add to the heated oil in the skillet with garlic and ginger. Cook about 3 minutes, move it to the side of the pan and add chopped onions, carrots, and snap peas. Cook about 3 more minutes making sure chicken is completely done. Add half the bag of rice noodles to the water, cook according to package directions.
Drain the noodles, toss with a teaspoon coconut oil. Combine the coconut aminos, honey, rice vinegar, and chili paste and toss with rice noodles. (If you want less heat at this point strain the sauce before adding it to the rice noodles to remove the seeds and chilies—otherwise leave them in the sauce.
Serve the Chicken mixture over the flavored noodles. Top with fresh chopped lemon balm and a couple of cashews. Enjoy!
Print This Post