Wednesday, July 13, 2011

Thai Noodles with Chicken

I have said it before, I love Thai food.  I especially like the balance of salt, sweet and sour that they bring to plate.  This one pot noodle dish does just that and it's healthy to boot.  I used whole wheat spaghetti pasta, no oil, lean ground pork and lots of vegetables.  This is one satisfying dish that you can feel great about eating. 

1 pound of spaghetti noodles cooked
2-3 carrots sliced or julienned
2 stalks of celery sliced thin
1 large bunch of scallions sliced
1 handful of basil chopped (Thai Basil is preferred)
3-4 cloves of garlic grated
2 Tbs of grated fresh ginger
1 pound of ground pork

1 cup of chicken broth (vegetable broth can be substituted for veggie version)
 1/4 cup of fish sauce (soy sauce can be substituted)
2 Tbs of soy sauce
1/4 cup of sweet chili sauce (available in Asian stores)
2 Tbs of Sambal Oelek
2 Tbs of brown sugar

Brown the ground pork.  I was able to brown it without any oil.  If you need oil, add about 1 Tbs of canola oil before adding the pork.  Once the pork is browned, add the garlic and ginger.  Saute the garlic and ginger for 1-2 minutes

 Now add the vegetables and stir fry for another 2-3 minutes.

Then add your sauce and allow to cook for 2-3 minutes.

Add your basil. Cook for another minute.

Add the noodles and toss with the vegetables and sauce.  Allow the noodles to sit in the sauce for a few minutes to fully soak up all the flavors.

Note:  When you cook the noodles, cook them shy of cooked.  They will finish cooking in the sauce.

Serves 4-6 people.  Enjoy.

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