These Thai sticky noodles are sweet and a little bit spicy, and they're are all the craze at our place. They are really quick to make and the leftovers are great in school lunches. All I can say is this - Make a big batch!
It's a little embarrassing how often I actually make this meal. I'm thinking it's about once a week at the moment. I go through stages when I seem to forget every other recipe I know and rotate around 6 or 7 dinner recipes consistently. These Chicken and Veggie Thai Noodles are currently on the rotate list. But no-one is complaining :)
Sticky Noodles
I use Soy sauce in this recipe and I know that there is controversy surrounding Soy Sauce and whether it's OK to eat on a Clean Eating / Real food diet.
I believe in moderation in most things so this includes not totally eliminating foods when I can find an acceptable version available.
Like with most foods these days, there is usually a good and bad option on the market. Most of the Soy Sauce options stocked in the Supermarket contain genetically messed with soy and have been commercially fermented over a two day process (Mother Nature takes around 18 months to do this the proper way) using sodium hydroxide and then mixed together with a suspicious concoction of colours, flavors and goodness knows what else. The little bottle on the shelf looks like Soy sauce, smells like soy sauce but leaves me to question whether it is actually soy sauce.
To be safe (and to keep the nasties out of our bodies) we stick to naturally fermented organic soy sauce. This is the one we buy here: Kikkoman Organic Naturally Brewed Soy Sauce
Clean Noodles
The biggest concern I have with modern foods and also the No 1 reason we eat Real food is that I don't like the idea of eating and feeding my children nasty chemicals and additives. It's unnecessary and dangerous and every day more and more scary research justifies my decision.
My goal is to simply eat foods as close to their natural state as possible. So when it comes to choosing noodles or pasta I look for the words Organic and Wholegrain and I also read the ingredients to make sure that I recognise everything on that list.
Ingredients
Chicken - I use chicken breasts in this recipe but you could as easily replace them with filleted thighs. The chicken breasts I find, tend to be easier to very quickly slice and prepare, the thighs take a little longer because they're fattier and there's more trimming to be done. Either's fine, make your life easier and go with whatever you've got!
Linguine - I find it fairly easy to get Organic and Wholewheat linguine and so I use this in lots of noodle dishes. As long as the pasta or noodle type you choose is wholemeal, it's all good, & Organic so I know it's not been sprayed with goodness knows what :)
Vegetables
You can finely slice and use up any veggies you have in this recipe really. Once they're all coated in delicious Thai sticky sauce, it's amazing what the kids will eat! Adding red peppers gives this a gorgeous bright color, as does throwing a few salad onions on it when you're serving. It's a super appealing dish, it just look, well, yummy!
How To Store
If you find you've got leftovers or you've made a double batch to have as lunches the following days, just pack it up (love these glass lunchboxes, I use them for everything! And they don't have dividers, so they're great for recipes like this one) and cover it and pop in into the fridge.
You can keep it in the fridge for 48 hours, and to reheat it, pop it into the microwave for 90 seconds u til warmed through. This can also be eaten cold, and is still delicious!
Freezing This Noodle Recipe
I've tried freezing these noodles and while you can and it's ok, they're never the same when you reheat them, so I don't really recommend freezing this recipe.
I don't know if it's the extra water content that does it or something else, but these are way better fresh. If you have to freeze it, cool it, wrap in and it'll be fine in the freezer for 4 weeks. To reheat, thaw it fully and then pan fry it again. Pan frying it is the best way to get it closest to it's freshly cooked state.
How To Make These Noodles
Ingredients
- 1 lb Linguine Wholewheat/Organic
- 1 lb chicken 2 large breasts finely sliced.
- 2 tbsp olive oil
- 4 cloves garlic finely diced or 1 teaspoon crushed garlic
- 2 inches ginger grated or 1 teaspoon bottled ginger
- ⅓ cup organic naturally brewed soy sauce
- 1 Tablespoons raw brown sugar or two teaspoons honey
- 1 large zucchini finely sliced
- 1 large carrot finely sliced
- 1 cup sliced mushrooms
- ½ red pepper sliced
Instructions
- In a large pot, boil water and linguine as per instructions. Drain and set aside
- In a mixing bowl: Combine garlic, ginger, soy sauce, raw brown sugar (or honey). Whisk together. set aside
- In a large pan add oil & chicken. Fry until lightly browned and cooked through. Add vegetables and cook until just tender. Add half the Soy sauce mixture and lightly fry and stir until chicken and veggies well coated
- Add pasta to the chicken / veg pot and remaining soy sauce. Combine
- Serve
More Clean Eating Noodle Recipes
Thai Sticky Noodles Recipe
Thai Sticky Noodles
Ingredients
- 1 lb Linguine Wholewheat/Organic
- 1 lb chicken 2 large breasts finely sliced.
- 2 tablespoon olive oil
- 4 cloves garlic finely diced or 1 teaspoon crushed garlic
- 2 inches ginger grated or 1 teaspoon bottled ginger
- ⅓ cup organic naturally brewed soy sauce
- 1 tablespoon raw brown sugar or two teaspoons honey
- 1 large zucchini finely sliced
- 1 large carrot finely sliced
- 1 cup sliced mushrooms
- ½ red pepper sliced
Instructions
- In a large pot, boil water and linguine as per instructions. Drain and set aside.
- In a mixing bowl: Combine garlic, ginger, soy sauce, brown sugar (or honey). Whisk together. set aside.
- In a large pan add oil & chicken. Fry until lightly browned and cooked through. Add vegetables and cook until just tender. Add half the Soy sauce mixture and lightly fry and stir until chicken and veggies well coated.
- Add pasta to the chicken / veg pot and remaining soy sauce. Combine.
- Serve.
