Thai Skillet Noodles

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #11731

January 04, 2014



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Original is 4 servings

Nutritional

  • Serving Size: 1 (100.2 g)
  • Calories 267.6
  • Total Fat - 6.1 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 8.5 mg
  • Sodium - 736.5 mg
  • Total Carbohydrate - 46.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.8 g
  • Protein - 11.1 g
  • Calcium - 30.3 mg
  • Iron - 2.8 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cook noodles according to instructions.

Step 2

Heat a oil in a wok over medium high. Add garlic, saute garlic for 1-2 minutes. Add in chicken stock, teriyaki sauce, peanut butter, honey, ginger, red pepper flakes and diced red pepper, stir for about 2 minutes. If needed, add a little slurry of corn starch and water to thicken the sauce.

Step 3

Add in cooked noodles, peas, and carrot. Toss to heat through and thoroughly coat noodles with sauce.

Step 4

Remove from heat and serve. Garnish with some diced green onion.

Tips


No special items needed.

2 Reviews

Maito

Tasty dish. We doubled the vegetables and omitted the honey (personal preference). Also, followed the other reviewer and used 1/4 teaspoon of the pepper flakes, and it was still spicy. Served with 1 lime's worth of wedges, which were all used. Good flavors together. Served 2 for us, but could be 3 if you are serving this with other items or a lighter eater.

5.0

review by:
(1 Jan 2017)

Felix4067

These were very easy, and pretty tasty. I cut the red pepper flakes down to 1/4 teaspoon (which was plenty enough heat), and used creamy peanut butter because that's what I own. I think next time I'll use more teriyaki sauce and less chicken broth for more flavour, but these are definitely getting made again. Thank you for sharing!

4.0

review by:
(17 May 2014)

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