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Posted by on Aug 12, 2013 in Food |

Spicy Asian Noodles

Thank you to friend Cassie for recognizing a good Cooking Light recipe when she saw one and making sure I knew about it. It was a couple of weeks ago now but it was worth the wait! Get it here.

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I followed the recipe pretty closely, but upped a couple of the flavors for, well, more flavor. From looking at the pic on the web page too I think I didn’t get quite the same kind of rice-flour noodles as was used. Mine were definitely the phad thai variety.

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I LOVE using ginger root! Smells sooooo good. I hate grating it though. Takes forever just to get a tablespoon. Any tips????

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All prepped and ready to go!

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Here we have most of the ingredients in the process of getting mixed together.

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The recipe does not mention mixing the noodles and chicken mixture and then returning it all back to the pan. I realized when I was done with what the recipe said that I had a lot of cold food on my hand (and firmer than I would like noodles) and so I threw it all back in the pan for a bit, which warmed up the food and softened the noodles. I know some people like cold noodles (and some reviewers of this recipe even mentioned it being good cold the next day for leftovers), but I don’t!

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This dish was really, really good. I upped the garlic (A LOT) and did 3 teaspoons of the chile paste instead of just 2. Probably could have done 4 but I had to cater a tad to the 9-year-old in the house who’s spice taste buds have not yet fully developed.

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You are welcome!