Thai Style Noodles with Chicken & Veggies

Hello lovely readers,

Here is my latest kitchen experiment gone right…lol.  This was really a big hit.  What I really love about this dish is you can add different things to it every time and make it somewhat new.  So let’s get started.


8 oz.  Brown Rice Noodles

4 Chicken Tenderloins (cut into bite size pieces)

2 Organic garlic cloves (minced)

4 Organic green onions (finely chopped)

1 Organic thumb size piece of ginger (finely chopped)

2 Handfuls of organic shredded carrots

1 Organic head of cauliflower (cut into florets)

1 Bag of organic frozen peas

1/2 cup of organic reduced sodium chicken broth

2  1/2 Tbs of grape seed oil (or oil of choice

1 tsp of toasted sesame oil


2 tsp. cornstarch dissolved in 3 Tbsp of Braggs Amino Acid or Reduced Sodium Soy Sauce

To make the stir fry sauce:

1 ½ Tbsp. Amino Acid
1 Tbsp. lime juice
1/4 cup chicken stock


1. Mix amino acid and cornstarch. Stir in chicken pieces and set aside.
2. Soak rice noodles in a pot of hot water per directions on the package. Drain. They will finish cooking in the stir fry.
3. Combine all stir-fry sauce ingredients in a small bowl. Set aside.
4. Heat a wok or large frying pan until hot. Add the oil then the garlic, ginger, carrots, peas, cauliflower and chicken with the marinade. Stir-fry 5-7 minutes, or until chicken and vegetables are cooked. If it dries out, add about 2 TBS. chicken stock,
5.  Add the noodles, then stir in the stir-fry sauce. continuing to stir-fry another minute. Drizzle sesame oil  add some lime juice after tasting. This recipe serves 3-4 people.


I add  red pepper flakes and cayenne pepper to my portion. I love the heat!!!

Enjoy & Until Next Time,