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Coconut Chili Thai Noodle Bowl
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Servings:
4
Author:
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Course:
Main Course
Cuisine:
American
Thai
Keywords:
Noodles
coconut
meal prep
Thai
Thai Chili
Counting Macros
Meal Planning
🧂 Ingredients
6 tsp
Red Chili Paste
5 tbsp
Unsweetened Coconut Cream
20 g
Sriracha
½ tsp
Black Pepper
½ tsp
Garlic Powder
36 oz
Boneless, Skinless, Chicken Breast
slice into bite sized piece before cooking (about 3 large breasts)
280 g
Udon Noodles, Hakubaku
(about 1 package)
50 g
Red Cabbage
sliced, (about ¼ head of cabbage)
160 g
Red Bell Pepper
sliced, (1 pepper)
30 g
Serrano Pepper
sliced, (2 pepper)
30 g
Ancho Chili Pepper
sliced, (1 pepper)
75 g
Red Onion
sliced, (½ onion)
¼ tsp
White Sesame Seeds
¼ tsp
Red Pepper
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Instructions
1
Heat a large stove top saute pan to medium heat.
2
While the pan is heating combine the red chili paste, coconut cream, sriracha,
black pepper, and garlic powder in a small bowl. Mix until well incorporated.
3
In another larger bowl add your sliced chicken. Then pour ½ of the red chilie
paste and coconut cream over top of the chicken. (Reserving the other ½ of sauce
for later.) Toss the chicken in the sauce.
4
Once the chicken is coated in the cream. Pour the chicken with the cream into
your hot pan. Spread the chicken out into an even layer and allow to cook for
3-4 minutes. Then stir and cook for another 3-4 minutes. At this point yor
chicken will be almost done.
5
While the chicken is cooking, bring a pot with about 4 cups of water to a boil.
Once the water is boiling add the noodles to the pot. Cook the noodles for 4
minutes stirring often to keep them from sticking together. Once done, strain
and rinse with cold water. Leave the noodles in the strainer until later, when
add in with the other ingredients.
6
Now add the sliced red cabbage, bell pepper, serrano pepper, ancho pepper, and
red onion to the pan with the chicken. Toss everything together cooking for 2-3
minutes. Then cover with a lid, turn the heat down to medium low, and cook for
another 3-4 minutes. This will help soften up the veggies. They will still be
crisp but a little softer.
7
After the veggies have cooked with the chicken covered for 3-4 miuntes, add the
reamining thai chili coconut cream to the pan. Then add the cooked udon noodles
to the pan. Toss everything together for 1-2 minutes to get the cream warm and
incorporated into all of the ingredients.
8
Serve with a sprinkle of sesame seed and red pepper flake. Enjoy!
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