This recipe is taken from the 2001 Milk Calendar. It's trendy Thai cuisine made easy by replacing some traditional ingredients with readily available ones. Love the terrific balance of flavours in this dish.
- Prep: 15 min
- Cooking: 10 min - 15 min
- 8 oz (250 g) wide rice noodles
- 2 tbsp (30 mL) cornstarch
- 2 cups (500 mL) Milk
- 1 tbsp (15 mL) sugar
- 1 tbsp (15 mL) soy sauce
- 1/4 tsp (1 mL) coconut extract*
- 1/4 tsp (1 mL) hot pepper sauce
- Grated rind of 1 lemon
- 1 tbsp (15 mL) vegetable oil
- 1 lb (450 g) boneless skinless chicken cut in strips
- 2 thinly sliced carrots
- 1 sliced onion
- 1 red bell pepper cut in strips
- 1/4 cup (60 mL) minced fresh gingerroot
- 2 cups (500 mL) snow peas halved crosswise
- Salt to taste
- 2 cups (500 mL) bean sprouts
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In large bowl, soak the noodles in hot water 5 minutes or until soft; drain.
Meanwhile, whisk cornstarch into milk until smooth; whisk in sugar, soy sauce, coconut extract, hot pepper sauce and lemon rind. Set aside.
In wok or large nonstick skillet, heat oil and stir-fry chicken for 2 min over medium-high heat. Add carrots, onion, red pepper and gingerroot; stir-fry until carrots are tender and chicken is cooked.
Stir in milk mixture and snow peas. Stir and cook until bubbling and thickened. Season with salt and hot pepper sauce to taste. Serve over noodles; sprinkle with bean sprouts.
*Coconut extract is in the baking section of your grocery store. Add it to cakes, custards, icings and cookies.
For the Adventurous: For a more authentic Thai dish, substitute Thai fish sauce for the soy sauce, add 2 tsp (10 mL) Thai green curry paste to milk mixture and top finished dish with chopped fresh coriander.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||20 % / 224 mg|
|Vitamin A:||89 %|
|Vitamin C:||157 %|