Every so often I find myself in a bit of a meal rut. And I’m willing to bet that you, too, have been in a similar situation at some point in your life. I’ve posted a few of my favourite recipes that are in constant rotation around here in the past (like this one, this one, and this one), but I’ve yet to discuss one of my very favourites. When it comes to weeknight meals, I’m typically drawn to a few main characteristics. They need to be filling, created with “real” ingredients, flavourful, and play double duty as leftovers for lunch. And this recipe for thai chicken noodles? Well it has all of that (and then some) in spades. It’s been a heavy hitter in our household for years now, and it’s simply about time that I share the love.
As an aside, if you have any amazing go-to weeknight recipes that you truly can’t live without please (please!) leave a link below. I’m on the hunt for a few new ones to add to our arsenal.
- 2 Tbsp. oil
- 1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
- 4 garlic cloves
- 1-inch piece ginger, peeled, finely chopped
- 1 large carrot, peeled, shredded
- 1 jalapeño, thinly sliced (remove seeds for less heat)
- 1 cup shiitake mushrooms, stemmed and roughly chopped
- 2 Tbsp. red curry paste
- 1 pound skinless, boneless chicken breasts
- 4 cups chicken broth
- 1 package rice noodles
- 14 oz. coconut milk
- 1 tbsp. fish sauce
- Salt, to taste
- 2 cups thinly sliced sugar snap peas
- 1 tsp. lime zest, divided
- Cilantro or basil, finely chopped
- Lime wedges, for serving
- In a large pot over medium high heat, heat oil. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.
- Add shredded carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes.
- Add red curry paste and cook until fragrant, stirring frequently, about 2 minutes.
- Add chicken breasts, broth, coconut milk, and fish sauce and bring to a boil. Reduce heat and cook for 15-20 minutes, until chicken is cooked through.
- Remove chicken with slotted spoon and let cool slightly on a plate. Shred using the tines of a fork.
- In the meantime, turn down the heat to low and add your noodles to your pot. Add fish sauce and salt and stir until noodles are softened.
- Toss in chicken, snap peas and lime zest.
- Serve topped with fresh herbs and a slice of lime.
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Thank you for always sharing awesome content! I look forward to reading your posts everyday!
This is one of our favorites, but check out her entire website because I’ve never made a bad meal using one of her recipes.
http://hostthetoast.com/bacon-bourbon-bbq-chicken-kebabs/
Also, this super easy recipe from Chris Loves Julia
https://www.chrislovesjulia.com/2015/07/10-minute-salt-vinegar-chicken.html
Thank you so much, Beth! I’ll have to try these for sure. They both sound unreal
Hi Jacquelyn! I have many favorites, but my go to that is always a hit for anyone that I have served is this summery lemon chicken soup. Even though it is a warm weather soup, I eat it all times of the year. I know it by memory now since I prepare it so much!
Orzo Chicken Soup
1 TB Olive Oil
2 carrots, sliced
2 garlic cloves, minced
1 stalk celery, thinly sliced
1 small yellow onion, chopped
½ tsp salt
¼ tsp pepper
1 (32 oz) carton chicken broth
¾ tsp dried oregano
½ cup uncooked orzo
1 ½ cup shredded rotisserie chicken
Juice of 1 large lemon
Parsley to taste
Basil Pesto (from jar)
1. Heat oil in a stockpot over medium-high heat. Sauté carrots, garlic, celery, and onion in hot oil 5 minutes.
2. Add salt, pepper, broth, and oregano; bring to boil. Add orzo; cook, stirring often, 6-8 minutes or until tender.
3. Add chicken; cook 5 minutes. Stir in lemon juice and parsley. Top each serving with ½ TB of pesto.
I also love the cookbook from Dinner a Love Story. She has some on her website that are dynamite (her chicken pot pie is a favorite) http://www.dinneralovestory.com/
And I also love all of the recipes from Carolina Farmhouse Kitchen: http://carolinafarmhousekitchen.com/
I have both of her cookbooks as well and have NEVER been disappointed. She uses a lot of maple syrup or maple sugar. It gives the best taste that you can’t quite place, but you know the secret!!!
Amazing, amazing, amazing, thank you so much!
mmm this looks delicious. Thanks for sharing
http://www.henatayeb.blogspot.com
My pleasure, Hena!
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This looks delicious!! It will make the perfect weeknight meal. Thank you!!
My pleasure!