Author Notes
This is a light Thai noodle dish. The many flavours used in this dish like garlic, ginger, chicken and vegetables infuse the gentle noodles making it a delicious one pot meal that is super easy to make. —Only Gluten Free Recipes
Continue After Advertisement
Ingredients
-
1 tablespoon
organic GF tamari sauce
-
1 tablespoon
pure maple syrup
-
4 pieces
garlic cloves, crushed
-
1 tablespoon
freshly grated organic ginger
-
1 1/2 pounds
thinly sliced organic skinless chicken
-
1 cup
organic GF chicken broth
-
1 tablespoon
arrowroot flour
-
1 tablespoon
fish oil
-
1 tablespoon
freshly squeezed organic lime juice
-
1 bunch
organic green onions, thinly sliced lengthwise to 2 inch pieces
-
2 cups
bean sprouts
-
1 piece
chili pepper, chopped
-
1 tablespoon
coconut oil
-
1 piece
red pepper, thinly sliced
-
1 cup
mushrooms, sliced
-
1 bunch
organic cilantro, chopped
-
200 grams
bean thread or rice noodles
Directions
-
In a large bowl add tamari, maple syrup, garlic, ginger and chicken, stir and set aside while you are preparing your vegetables and noodles
-
In a wok or equivalent heat coconut oil and add marinated chicken, cook on medium to high heat while stirring for 5 minutes or until slightly golden
-
Mix chicken broth, arrowroot flour/cornstarch, fish oil and lime juice and add to chicken, bring to boil, stir in red pepper, green onions and mushrooms, reduce heat, cover and cook for 5 minutes.
-
Stir in bean sprouts, noodles and cilantro and heat through making sure all the ingredients are well combined
-
Garnish with cilantro, sesame seeds and lime wedges
See what other Food52ers are saying.