Thai chicken noodles - easy, healthy and delicious! Perfect for a quick dinner and parties and can be served hot or cold.
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It's always nice to look back on the past to see how far you've come and for me, one place that really shows is with my blog photos.
Oh dear were they shocking way-back-when.
It was also the time when I shared all my family-favourite and regular-rotation meals because of course they're the first recipes you think to share with anyone.
Sadly that means my most favourite recipes look so bad I think the photos would put people off cooking them rather than convince them to race to the kitchen.
So I'm bringing them back to life with new photos. Maybe one day there won't be a terrible photo on this here blog (a girl can dream can't she?).
A recent recipe revamp is Thai chicken noodles.
I've made this recipe more times than I can remember.
It's easy, healthy and always a crowd pleaser. Way back when I stopped 9-5 work I did some catering and I made this up to serve a part of 100 (I have no idea how!).
It's perfect for parties because it can be served hot or cold and noodle boxes make it look extra special but it's just as good out of a bowl on the couch in your pjs - a great, quick, mid-week dinner.
It can also be prepared up to a day or two in advance.
It's also super easy to make. You can use leftover BBQ chicken, rescued veges from the crisper and whichever noodles you happen to have on hand (I've used spaghetti before and it's just as good).
It tastes like it took a lot longer than 15 minutes to make too. Enjoy!
What about you? What do you look back on to show yourself how much you've improved?
Recipe
Thai chicken noodles
Ingredients
- 1 tin coconut milk 400ml
- 2 tablespoon sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 capsicum cut into thick strips
- 100 g 3.5oz snow peas, sliced
- 1 carrot peeled and cut into thin strips
- 2 chicken breast fillets cooked and shredded
- approximately 1 tablespoon of each of fresh coriander mint and basil, chopped
- 200 g 7oz spaghetti, hokkein or rice noodles, cooked
- 1 tablespoon chopped roasted peanuts to serve optional
Instructions
- In a large saucepan, heat the coconut milk, sweet chili, soy sauce and fish sauce.
- Bring to a simmer then add the vegetables and head until almost cooked.
- Throw in the chicken and stir it through then mix in the herbs and finally stir through the cooked noodles.
- Serve sprinkled with peanuts.
- note: if you are using hokkein noodles, I just throw them in the hot coconut milk before the chicken to save cooking them separately.
Sharon says
I made this tonight and OH MY it was delicious!! The only change I did was add fresh ginger & garlic, and some zucchini. I'm currently pregnant and this hit all the cravings, I may have had two bowls
Hi hanks for the recipe, will definitely be using it agai!
Claire says
You're very welcome. It's one of my favourites. Good luck with bubba!
Lorraine @ Not Quite Nigella says
I'm so embarrassed by some of my older photography. Not that mine now is brilliant but some of it is really bad! :P
Claire says
Ahh we all had to start somewhere didn't we.
Hotly Spiced says
I don't know how you plated that up for a hundred people! I do love Thai cuisine and this is a gorgeous looking dish that's beautifully photographed - I have a few recipes in my collection that need to be re-done as well! xx
Claire says
I don't know either Charlie! Although I didn't plate it. I delivered giant pots of it and noodle boxes and they served it.
sherry from sherrys pickings says
yes i have some shockers too in my early days. i really didn't have a clue back then about styling and lighting. nice noodles!
Claire says
Oh me either Sherry. I can barely look at the old photos!
Maureen | Orgasmic Chef says
I know what you mean. I've got shockers on my blog and even now I can come up with a photo that I wonder what I'd been drinking when I clicked the shutter.
We'd both enjoy your Thai chicken noodles!
Claire says
Haha totally agree!
Barbara Bakes says
I'm going to have to look for the Carnation coconut evaporated milk. Love saving a few calories with such an easy change. This looks like a meal I would love.
Claire says
It's great! The colour is a bit different but apart from that I think it's the perfect replacement.