Thai Chicken With Noodles For Two Recipes

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Steps:

• Marinate chicken in wine 30 minutes.
• In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
• Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
• Grind red chilies.
• In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
• Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
• Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
• Add bean sprouts and basil; stir 2 minutes.
• Add noodles; toss.
• Garnish with garlic, shallots, and peanuts.

Steps:

• Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
• Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.

Steps:

• In a large bowl, combine first nine ingredients. Toss with chicken, noodles and peas. Spoon into a greased 1-qt. casserole; sprinkle with paprika. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Steps:

• Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.
• Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.