This Friday’s Find is going to find a permanent place in my pantry for four reasons:
1. It makes a wonderful addition to any stirfry.
2. If you use it as part of a stirfry, you do not have to boil the noodles. Just soak them in warm water.
3. The taste, texture, and durability is rock solid.
4. When I made Chicken Pad Thai with it, the Husband said, “We need to have this more often.”
If you haven’t tried A Taste of Thai Straight Cut Rice Noodles, now is the time. Whether you are trying a whole new recipe or a noodle recipe that’s tried and true, these rice noodles will be the perfect addition to any recipe.
A Taste of Thai has an extensive line of gluten-free products, but I love this product because of its versatility. With only two ingredients, rice flour and water, you are free to get creative and add your own flavors.
And add flavors I did.
I took an old favorite recipe for Vegetarian Pad Thai, gave it a few twists, added some free range chicken, and we had a delicious Chicken Pad Thai that I’d like to share with you.
Chicken Pad Thai
sauce adapted from The Veggie Table
- 1/2 box of A Taste of Thai straight cut rice noodles
- 4 T. soy sauce
- 2 T. rice vinegar
- 3 T. hot sauce
- 1 T. mirin
- 1 T. maple syrup
- 1 T. peanut butter
- 1 bunch green onions, white and green parts sliced separately
- 3 c. fresh shiitake mushrooms, thinly sliced
- 1 c. carrot, grated
- 2 cloves garlic, minced
- 2 c. Romaine lettuce, shredded
- 1 c. mung bean sprouts
- 1 red pepper, chopped
- 1 c. fresh basil leaves, roughly chopped
- ½ c. cilantro leaves, chopped
- 1 ½ lbs. chicken, cut in bite-sized pieces
- 1 T. sesame oil, divided
- 1/3 c. chicken broth for sauteing
- 14 oz coconut milk
- ½ c. roasted peanuts, chopped
- 1 lime, cut in half. Juice half, slice half.
1. Heat 1/2 T. sesame oil over medium heat in a wok or large fry pan. Cook the chicken pieces and set aside.
2. Combine the soy sauce, peanut butter, rice vinegar, hot sauce, mirin, and maple syrup in a small saucepan. Heat until the peanut butter mixes with the sauce, and then set the sauce aside.
3. Thinly slice the white parts of the green onions, and cut the green parts into 1-inch pieces. Set them aside in separate bowls.
4. Heat 1/2 T. of sesame oil over medium-high heat and add the white part of the green onions, mushrooms, red pepper, carrots, and garlic. Fry until tender, stirring constantly. Add chicken broth as needed.
5. Stir in the soy sauce mixture and the cooked chicken. Continue cooking until most of the liquid has boiled out. Add the coconut milk and continue cooking until the sauce has reduced and thickened.
6. Stir in the rice noodles, lettuce, sprouts, basil, and peanuts, and cook until the lettuce has wilted and the rice noodles are heated through.
7. Sprinkle with cilantro and garnish with lime slices.
What are your favorite gluten-free products from A Taste of Thai?
This recipe is linked to:
- Seasonal Sundays hosted by Brittany at Real Sustenance
- Gluten-Free Wednesdays hosted by Linda of Gluten-Free Homemaker
- Real Food Weekly hosted by Diane of The WHOLE Gang