Coconut Chilli Chicken Noodles
So noodles then. Unfortunately with noodles, we’re a family at war. We all love them, but #2 likes stir fried chicken noodles with frozen peas (‘and NO juice’), #1 likes chilli, Hubby likes chilli and lots of soupy stock, I don’t mind chilli but prefer them with coconut milk… Oh the dilemma. This latest edition, then, is a kind of mixture of stuff that everyone likes. It went down quite well:
1 pack fine egg noodles
2 chicken breasts or some leftover chicken, shredded
2 tbsp oil
Marinade:
2 cloves garlic, grated
1 red chilli, deseeded and finely chopped, or 1 tsp chilli flakes
Juice of a lime
1 tbsp soy sauce
1 tbsp fish sauce (Nam Pla)
2 tbsp brown sugar or honey
1/2 tin coconut milk
1 pack Pak Choi, sliced and washed (can be gritty)
Couple of spring onions, thinly sliced
To garnish: Salted peanuts, chopped coriander
So first boil up a big saucepan of salted water and chuck in your noodles. Mix up the marinade ingredients (don’t put the coconut milk in yet). Heat the oil in a wok and snip up your chicken breasts into strips. Bung them in along with the marinade (you can marinate it first but frankly I can’t be arsed unless I’m making kebabs with it).
Stir fry until the chicken’s cooked and the marinade is starting to reduce. Now add the coconut milk and your chopped spring onions and Pak Choi. Stir until it’s just wilted then drain your noodles and tip them into the wok, mixing them all in with the chicken and the sauce. Serve sprinkled with chopped salted peanuts and some coriander.
If you’re a fan of coconut milk, you can always add more (I would if it was just me). And if you are just marinating chicken to make kebabs or just to grill or whatever, bung the coconut milk in with the marinade. It’s yum scrum pig’s bum (bless my children and their wordy ways).
13 Responses to “Coconut Chilli Chicken Noodles”
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Thrifty: We MUST get that Homer drool sound. Me too, I love coconut and Hubby’s not at all keen. In fact, he’s not keen on creamy sauces at all. The git.
Aidan: I could do you a take-out? DHL??
Two things here come to mind, sitting on the Koshan Road, eating cheap, wonderful Thai food … slightly better and a different ‘class’ of person than the Pat Pong Road … now thats a different story, and perhaps not for EM’s website !!!
Also, being on Phi Phi island (where The Beach was filmed) in a tiny run down bar, where the Tsunami hit very badly with twin sisters, one who lost her husband, eating their cooking, by candle light, talking and laughing with them .. wonderful wonderful memories….
June: So do I. Sometimes I use chinese leaf in there too. Keeps for ages in the fridge (my fridge is somewhat scary – people have been known to get lost in there for weeks) x
Moon: Aw this made me smile. How lovely. I’d love to go to Thailand x
This is a fab recipe, have used it a couple of times, and have found it is even better if you involve some grated ginger in the marinade. We have chilli dilemmas in our house too; I adore it, himself breaks into a feverish sweat when I overdo it. I sometimes just add a little extra finely sliced chilli as a garnish for myself – the flavour infuses really quickly.