Author Notes
I love to get Singapore Noodles at my local Chinese Place and Pad Thai at my local Thai Place so I decided to combine them! This is now on my comfort food list! —Tina Cannon
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Ingredients
- Meat Marinade
-
4 ounces
Rice stick noodles
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6 ounces
thin sliced chicken meat
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1 tablespoon
finely minced ginger
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2
cloves minced garlic
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3 tablespoons
soy sauce
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1 tablespoon
corn starch
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1 tablespoon
crunch peanut butter
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1 teaspoon
curry powder
- Veggies
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1
Carrot thin sliced on bias
-
1
Celery thin sliced on bias
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2
Green onions thin sliced on bias
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2 tablespoons
crushed peanuts
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2 tablespoons
Soy Sauce (can be reduced sodium)
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2
beaten eggs
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3 tablespoons
peanut or vegetable oil
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1 teaspoon
seseme oil
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3 tablespoons
Cilantro Leaves
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3 tablespoons
Green Onions chopped
Directions
- Meat Marinade
-
Thinly slice chicken and put into a bowl with soy sauce, peanut butter, ginger, garlic and let it marinate while you prep other items (15 to 30 minutes)
-
soak noodles according to package directions and then remove from water and drain well. Most packs take 10 to 20 minutes
- Veggies
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In a large pan heat 3 TBL of oil on medium high heat. Remove chicken meat from the marinade and lightly dry. Stir Fry meat and crushed peanuts until meat turns white and add veggies and stir fry for 1 minute add noodles and toss in sesame oil and curry powder, tossing to mix all items
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I like to scramble the egg in a separate pan and add to the top of the dish, garnish with cilantro leaves and fresh chopped green onions
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