Spicy Thai Noodles with Chicken

Like most of my favorites, this is quick and easy! :)  

12 oz bag egg noodles
1 Tablespoon crushed red pepper
1/3 cup Sesame oil
5 Tablespoons honey
6 Tablespoons soy sauce, plus another 1-2 Tablespoons for chicken
Vegetable oil (enough to stir fry chicken, I didn't measure)
3-4 boneless skinless chicken breast fillets, cut into bite sized pieces
3-4 green onions, chopped
2-3 carrots, shredded

Cook noodles according to package directions. Drain and return to pot.
Heat sesame oil and crushed red pepper over medium heat for 2 minutes. Strain the pepper, reserving the oil.
Whisk honey and 6 Tablespoons soy sauce into oil.
Pour over noodles, tossing to coat evenly.
Stir fry chicken until no pink. Drizzle soy sauce over chicken, cook another minute. Add chicken to noodles. Mix together.
Serve warm, topped with carrots and green onions.

The original recipe (found HERE) called for 1-2 Tablespoons crushed red pepper, and many reviews stated 1 was plenty. For kids, 1 is probably on the spicy side, but Matt and I would have preferred a little more.

1 comment:

  1. My brother spent a lot of time in Thailand. He brought home some amazing recipes.