a fantastic way to give your cauliflower some zing. This low-carb dish has the appearance of a loaded potato. Very distinctive and delicious to boot!
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound dried rice noodles
- 1 pound skinless, boneless chicken breast halves
- 1 dash soy sauce
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cucumber, coarsely chopped
- 1 carrot, grated
- 10 mushrooms, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 ½ tablespoons red chile sauce
- ¾ cup peanut sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- Cook rice noodles according to package directions.
- Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
- In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
- Toss cooked rice noodles with saute. Garnish with sesame seeds.
Nutrition Facts
| Calories | 571 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 5 g |
| Protein | 37 g |
| Saturated Fat | 4 g |
| Sodium | 372 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty sweet & spicy dish I used sweet chili & roasted red chili paste. Nice combo…
This was a delicious dish! Prep time was a little lengthy but it was well worth it. I added some jalapeño for a little extra kick! We also made “Zoodles” (zucchini noodles). We used a gadget to slice the zucchini and set them aside. Once all of the ingredients are cooking together in the wok, I added the Zoodles and mixed for 1 minute! They are a great alternative to noodles for us folks that are on a low carb diet.
Overall we enjoyed this dish, but something was missing to give it that really memorable feel. I left out the chicken and I wish I had made my own peanut sauce. I’d say how well you like this recipe really depends a lot of how much you like the peanut sauce you bought.
This was a good recipe. The ginger gave it a very nice, pungent kick and the chili sauce gave it a good heat. The only ingredient modification I made was to leave out the mushrooms. I liked this recipe (wouldn’t say I loved it, though) and would probably make it again, but, considering all of the work it requires for prep, it’s one of those recipes I might make every once in a great while, not very often.
Used Sambal Oelek chili past in lieu of hot chili pepper sauce. It was fantasic! Definitely making again!
So delicious. My husband and I felt as if we had dined in our favorite Thai restaurant. The only thing I did was sub snow peas for the cucumber and made my own peanut sauce per one of the other reviewers consisting of crunchy peanut butter, equal parts soy sauce/water and a pinch of brown sugar, then microwaved to soften.
I only added 1T instead of 1.5T red chile sauce and it was still too spicy for our kids.
Loved it.
LOVE,LOVE,LOVE IT!!
Used broccoli instead of cucumbers and skipped the mushrooms. Used a little less ginger and oyster sauce and more garlic. Used the whole bottle of peanut sauce when making the recipe of 6 servings. Spicy enough as is! Don’t need to add more spice. Plus we added roasted peanuts.
This is the first recipe I decided to try after finding the website. I really dont enjoy cooking and get fed up with trying to think of new and different things to eat. I tried a little of this whilst it was cooking in the skillet and thought oh this is awful, my hubby is going to try it, say thanks for the effort, but he doesn’t like it. Long story short I dished it up with the noodles and for some reason it tasted a whole lot different than my earlier taste from the skillet. We both really enjoyed it. The only reason I gave it 4 stars is because when I see the picture that accompanies the recipe, that’s what I expect it to look like and this didn’t look anything like it. Now to find recipe number 2.
Excellent. I didn’t have mushrooms, put 1 cubed eggplant instead, came out perfect.
As I was carefully preparing all the fresh ingredients I taste tested along the way. It was absolutely awesome… then came time to add the peanut sauce. Once I did that it all went south. All the fresh crisp vegetables were over powered by the peanut flavor. I do have to say, that it did have a nice little ‘after burn” but not too much. It was the only thing you could taste beside peanut. I’ll make it again, just without the peanut sauce… I’ll sub more chilli and add lime. I definately thought the cucumbers were an interesting touch. Probably tasted really good if it hadn’t been for the peanut flavor.
OMG !!!! THIS WAS THE BOMB !!! Also tried it with shrimp and my family loved it. the sauces combined made such a flavorful dish. I omitted the cucumber and carrots. Had a hard time with the rice noodles, and tried regular angel hair pasta. Just DELISH !!!
very good and easy! I made a few changes, though – mostly because I didn’t have some of the ingredients but also from other reviews. Firstly, I used ground pork – because I didn’t have enough chicken on hand. For the peanut sauce, I chopped up finely about 3 tbsp of roasted peanuts, and then also added a dollop of peanut butter (prob about 2tbsp). I also added about a tpsp of soy to this mix. instead of the oyster sauce, I used 1 tbsp fish sauce and 1 tbsp lime juice. I didn’t have red chile sauce on hand, so I used about a teaspoon of red thai curry paste. I didn’t use the cucumber in the mix, but chopped some up and served on top. I didn’t use mushrooms (didn’t have any) but used brocolli. It was quick, easy and a hit with the family (husband and 2 kids). Will make again!
not quite as easy as going to our favorite Thai restaurant, but really delicious, and not difficult to make. The prep is the most work, and I highly recommend having everything prepped before you even heat a pan, this dish is quick moving once you start cooking. Like another reviewer stated, authentic Thai food is going to have tender crisp vegetables, so basically just heating the veggies through is enough cooking.
I loved this recipe. I had a hard time finding oyster sauce, so I substituted fish sauce. Also, I used Thai Kitchen’s Sweet Chili sauce instead of regular chili sauce. My boyfriend loved it to, will definitely make again!
I used chili paste insted of chili sauce, so I only used one tablespoon. It was still quite spicy for my own personal taste.
I loved this recipe. I love foods from other countries. I especially like making them at home. I am good at going to a restaurant eating something and liking it so much I try to go home and either find a recipe for it or experiment on my own. I am always getting inspiration from reviews and recipes and then creating my own recipe. In my opinion cooking is nothing more than creating. A friend of mine’s son is getting married and the bride and groom want Thai food for their reception. I was asked about a month ago to help with SERVING the food. that inspired me to go searching for Thai recipes. My husband doesn’t like real spicy food and I have acid reflux so even though I like it pretty hot it doesn’t like me. But since my husband and I got married he does like it when I add a little kick to stuff because he says it’s not too spicy. I used peanut sauce in the bottle. I liked the cucumber it was a nice change. I didn’t think it was quite hot enough so I added extra peanut sauce and my friends husband suggested adding cayenne pepper. It was great. My friends enjoyed the food so much that they almost didn’t have enough for their son to try to approve it for the reception. LOL! Some of the other tips that were given in other reviews I will try next time I make this. Needless to say this recipe will be served at the reception. Thanks for sharing.
The meat was a little dry, but other than that 4 stars.
Tasty!