Thai Noodles with Chicken and Cauliflower

Sauté your way to a delicious one-pot dinner with this flavorful, veggie-loaded meal.MORE+LESS-

Updated September 20, 2016

7

oz pad Thai rice noodles (from 14-oz package)

3/4

lb boneless skinless chicken thighs, cut into 1/2-inch strips

2

tablespoons Thai red curry paste

2

tablespoons vegetable oil

2

cups coarsely chopped fresh cauliflower florets

1

red bell pepper, cut into thin strips

3

green onions, thinly sliced on the bias

1/4

cup chopped roasted, salted peanuts

1/4

cup cilantro leaves, chopped

2

tablespoons mint leaves, chopped

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• 1

  In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Break noodles into 4-inch pieces, and let soak in hot water until softened, about 8 minutes. Drain; set aside.

• 2

  In small bowl, stir soy sauce, 3 tablespoons water, fish sauce and cornstarch with fork. Set aside.

• 3

  In medium bowl, mix chicken thighs and curry paste; stir to thoroughly coat. In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 2 to 3 minutes, without moving, until browned. Turn chicken, and cook 2 to 3 minutes longer or until no longer pink in center. Pour chicken with drippings into small bowl, and cover with foil; wipe out pan. Add remaining tablespoon of oil; place over medium-high heat, then add cauliflower and bell pepper, and cook 4 to 5 minutes, stirring occasionally, until softened.

• 4

  Add soy mixture, drained noodles and chicken with drippings; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is thickened. Stir in green onions, peanuts and herbs. Divide mixture among 4 plates. Serve with lime wedges.

Expert Tips

• Fish sauce adds that yummy umami flavor to this dish. Add some to soups, stir-fries, even scrambled eggs for a little extra earthiness.
• Boneless skinless chicken thighs are just as easy to handle as breasts, but much more flavorful and tender, even after long cooking.

Nutrition Facts

Serving Size: 1 Serving

Calories

460

Calories from Fat

140

% Daily Value

Total Fat

16g

25%

Saturated Fat

3g

15%

Trans Fat

0g

Cholesterol

80mg

27%

Sodium

1650mg

69%

Potassium

580mg

16%

Total Carbohydrate

53g

18%

Dietary Fiber

5g

21%

Sugars

4g

Protein

26g

Vitamin A

25%

25%

Vitamin C

60%

60%

Calcium

6%

6%

Iron

10%

10%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.