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A Cooking Adventure with Thom

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 Thai Noodles with Chicken

Recipe from the California Culinary Academy
Servings: 8


Thai Noodles 


For a spicier salad, increase the amount of hot pepper flakes. Asian sesame oil, made from toasted sesame seeds, contributes a characteristic flavor to the salad.  Sesame oil and the Chinese dried egg noodles are available at Asian markets and well-stocked supermarkets.



1 pound Chinese dried egg noodles or linguine
4 cooked chicken breast halves
cilantro sprigs and mint leaves, for garnish

-----Sesame-Soy Dressing-----
cup soy sauce
cup chicken stock or water
cup coarsely chopped peanuts
cup smooth peanut butter
cup firmly packed brown sugar
cup white wine vinegar
cup Asian sesame oil
2 tablespoons vegetable oil
1 cups minced fresh mint
cup minced cilantro
2 cloves garlic, minced
2 cups shredded carrots
4 green onions, minced
1 teaspoon hot-pepper flakes

Cooking Method

In a large saucepan, bring 4 quarts water to a boil. 

  1. Add noodles, stir to separate, and reduce heat to medium. 

  2. Cook noodles until tender but still firm (about 18 minutes). 

  3. Remove from heat and drain.

While noodles are cooking, prepare the dressing. 

  1. Toss warm noodles with dressing to coat thoroughly.

  2. Tear each chicken breast half into 8 or 10 medium-sized pieces; add to noodles. 

  3. Stir to coat chicken with dressing and to mix with noodles. 

  4. Garnish with cilantro sprigs, mint leaves, and chopped pecans, and serve.

Sesame-Soy Dressing:  In a large bowl, thoroughly combine all ingredients.


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