Thai Chicken Pasta

 Thai Chicken Pasta - A quick and easy noodle dish, perfect for using leftover chicken, with a little Thai flair.

I might be going a little bit stir crazy.  School has been called off again due to the fact that we have a million inches of snow on the ground.  Okay, it's more like 23 inches of snow, but it feels like a million.  Anyway, a few days cooped up with everyone home is enough to drive this lady a bit batty.  So batty that I am almost giddy with excitement about the fact that I was so frugal this week.

I bought a whole chicken and this Thai Chicken Pasta is the 3rd meal I'm getting out of it.  Yep, that's what I said: 3rd!  Meal #1 was Easy Roasted Chicken with Oven Roasted Potatoes and Vegetables, Meal #2 was a Roasted Veggie Cobb Salad (recipe to show up soon) and now Meal #3 Thai Chicken Pasta!  If I bought boneless chicken breasts for each meal I would have spent a fortune. I think I paid like ten bucks for the whole chicken!  Awesome, right?

I actually found a recipe for Thai Shrimp Pasta over on Taste of Home and thought it could use a little Foody Schmoody transformation.  You guys know that the husband does not do seafood.  I also wanted to incorporate some veggies in there too and this is what I came up with.

Hey, I keep meaning to mention a pan to you guys.  I don't own a wok and I don't want you to think you have to have a wok to make these types of dishes.  If you have a large skillet that will be just fine.  I have a skillet which has really high sides that I really like.  I think it's actually considered a fry pan but I've never used it for frying and it doubles nicely as a wok.  The picture on the left (below) is what I actually use but I think the less expensive one on the right would be perfect! 

   

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Thai Chicken Pasta

Christine

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Ingredients

  

• 8 oz rice noodles
• 1 T cottonseed oil or canola
• ½ sweet onion thickly sliced
• 1 C chopped green beans or snow peas
• 3 teaspoon curry powder
• 2 C cooked chicken chopped
• 1 can 13.66 oz light coconut milk
• 1 teaspoon fish sauce
• ½ C minced cilantro
• Juice of 1 lime

Instructions

 

• Soak noodles according to package. Set aside.
• In a large high sided skillet or wok, heat 1 T oil. Add onion and beans. Cook, stirring often for about 4 minutes. Add curry powder. Cook 1 minute.
• Add chicken, coconut milk, lime juice and fish sauce. Bring up to a boil then reduce heat. Simmer 5-6 minutes.
• Add prepared noodles and cilantro to pan. Toss well with tongs to coat. Cook just 2-3 more minutes.
• Optional:
• Serve with additional lime wedges.
• Garnish with additional cilantro.

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