I’ve made this recipe more times than I can remember. It’s easy, healthy and always a crowd pleaser. Serve it hot or cold in noodle boxes at a party or eat it out of a plastic bowl on the couch (or anything in between).
Just recently, I discovered Carnation’s light and creamy coconut flavoured evaporated milk. It tastes just like coconut milk but has less fat and fewer calories. Of course you can use regular coconut milk if you prefer.
First step – heat the coconut milk together with the soy sauce, sweet chili sauce and fish sauce until heated through.
Add the veges and heat until they are almost cooked to your liking. You can use whichever vegetables you like but I normally use capsicum, snow peas and carrot (this time I threw in some baby spinach as well as I still have a freezer drawer full of it from my garbage-bag-full $8 bargain I got at the markets).
Next step – add the shredded chicken. You can use a barbecued chook in place of cooked chicken breast. I use the same cooking method as in the chicken sandwich recipe. Stir the chicken through until thoroughly coated in coconut milk.
Sprinkle in the herbs and stir to combine. I have a few people in my family who don’t like coriander so I usually leave it out and add it to some bowls when I’m dishing it out.
Now it’s time to add the noodles. There are quite a few options for this. Obviously, if you would like the recipe to be gluten free you will need to use rice noodles. The other options are cooked spaghetti (the simple savings option and good if you’re feeding a crowd) or hokkein noodles (just throw them in out of the packet and they’ll cook in the coconut milk). This time I used fried noodles. You just throw them in and mix them around until they’ve softened. They’re also a less expensive option than hokkein noodles.
Serve it up and enjoy! This dish can be served hot, cold or at room temperature. I personally think they’re best at room temperature.
Thai chicken noodles – a Claire K Creations original recipe (stolen from mum)
serves 4 – add another chicken breast and extra veges to feed up to 6 – for any more double the recipe
- 2 chicken breast fillets cooked and shredded
- 200g spaghetti, hokkein noodles or rice noodles
- 1 capsicum cut into thin strips
- 100g snow peas
- 1 carrot cut into thin strips
- 1 tin coconut lite evaporated milk (or light coconut milk)
- 2 tbsp sweet chili sauce
- 1 tbs soy sauce
- 1 tbs fish sauce
- fresh coriander, mint and basil (or dried flakes) – about a tbsp of each chopped
Heat the coconut milk, soy sauce, sweet chili sauce and fish sauce in a large saucepan.
Add the vegetables and heat until almost done.
Throw in the shredded chicken and stir to combine.
Mix through the herbs.
Add the noodles of your choosing.
Serve it up and enjoy!