Thai Spicy Noodle Stir Fry
I'm the oldest and I love learning how to cook. My favorite dish to make is Thai cuisine.
Equipment
- Large Skillet or Large Wok
- Pot
Ingredients
- 2 tsps. sesame oil
- 2 tbsps. Light soya sauce
- 1/4 cup Dark soya sauce
- 1/2 tsp. Ginger paste or minced ginger
- 1 tsp. Brown sugar
- 1/2 tsp. Chili garlic sauce
- 1/4 tsp. Siracha or more if you desire
- 1/4 tsp. chili pepper flakes or more if you desire
FOR THE NOODLES
- 2 Chicken Breast Sliced
- 1 lb. Linguini
- 1 tbsp. Sesame oil
- 2 tbsps. Mirin
- 1.5 cups Carrots Julienne Cut
- 1 medium Red bell pepper Thickly slice
- 1 cup Baby spinach
- 1.5 cups Snap peas Approx.. a handful
- 1 clove Garlic minced
- 3 Green Onions Slice ( keep the green apart of the white)
- 1/4 cup Fresh cilantro roughly chopped
- 1/4 cup Chopped Peanuts
- 1 tbsp. Sesame seeds GARNISH
Instructions
- Whisk all the sauce ingredients in a small bowl and set aside.
- Cook the linguini to al dente according to the box instructions and drain.
- Heat sesame oils in a large Skillet or Wok on medium heat
- Add the sliced chicken breasts and cook for 5-7 minutes or until cook through
- Stir in the carrots, bell pepper, spinach and snap peas. Cook for 7-8 minutes
- Add the garlic and the white of the green onions, 1/2 cilantro and 1/2 chopped peanuts. Cook for 1-2 minutes.
- Pour in Mirin and scrap the bottom of the skillet and reduce heat to low.
- Stir in the linguini and the sauce. Mix together and cook for 1 minute let the sauce reduce
- Remove from heat, Top Noodle with remaining peanuts, green onions, and sesame seeds.
- Serve immediately. Enjoy!