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May 2018

Chicken Breast Recipes

Fruits Recipes

Mei Kwei TaoPickled Peaches In Red Rose Petals

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Spicy Thai Noodles Recipe

Spicy Thai Noodles recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spicy Thai Noodles recipe  PDF


8 oz Dried rice noodles
1/4 c Vegetalbe oil
3 ea Cloves garlic, minced
1/2 lb Chicken breast diced
1/2 lb Shrimp deveined, diced
2 ea Eggs, beaten
2 c Bean sprouts
1/3 c Unsalted peanuts, ground
1 sauce
1/3 c Ketchup
3 tb Chinese fish sauce
2 tb Lemon or lime juice
2 ts Soy sauce
1 ts Chilli sauce or chilli paste
1 ts Granulated sugar
1 garnish
3 ea Green onions, thinly sliced
Place noodles in large bowl cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp stir fry about 1 1/2 minutes until nearly cooked through. Add egg let set slightly then stir to scramble. Add noodles, beansprouts and peanuts stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles stir fry until well coated. Garnish with onions.

Spicy Thai Noodles recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
283 people have voted
Last Reviewed on 2018-05-27



Sunday, May 27 2018 Download & Print Spicy Thai Noodles recipe  PDF   Chicken Breast recipes RSS   Thumsb up

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Super Chocolate Fudge
Super Chocolate Fudge Recipe


1 pk Semi sweet chocolate chips (350gr) 1 cn Sweetened condensed milk 1 1/4 c Icing sugar 1 pn Salt 1 ts Vanilla 1/2 c Chopped nuts In heavy saucepan, over low heat, melt chocolate chips with condensed milk stir in remaining ingredients. Spread evenly in wa ed paper lined 8 inch square pan. Chill 2 3 hours or until firm. Turn fudge onto cutting board, peel of paper, cut into squares. Store loosely coved at room temperature. Makes about 3/4 of a pound. May be wrapped and frozen for up to si weeks. Thaw at room temperature before serving. Origin: Canadian Living magazine,...

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