Noodles with Chicken Breast, Vegetables, and Coconut Milk Thai Style
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
4
Description
Noodles with Chicken Breast, Vegetables, and Coconut Milk Thai Style
Ingredients
- Macadamia Nuts - 6 pieces
- Egg noodles for wok - 7.1 oz
- Green Papaya - 3.5 oz
- Orange Bell Peppers - 1 piece
- Coconut Milk - 5 tablespoons
- Skin-On Chicken Breasts - 7.1 oz
Step by Step guide
Step 1
First, boil the noodles and set them aside.
Step 2
Meanwhile, cut all the ingredients into strips. Slice the cabbage and bell pepper thinly so they won't be too hard, as the dish is not cooked for long. You can place the nuts in a bag or napkin and crush them with a hammer, but do not turn them into powder!
Step 3
Once everything is done and all the ingredients are prepared and laid out in bowls, you can start cooking.
Step 4
Add the cabbage and bell pepper to a wok with oil to prevent sticking (I didn't have a wok, so I used a large pot — that works too). Sauté briefly and cover with a lid, reduce the heat, and wait for them to soften.
Step 5
When the vegetables are soft, add the chicken breast and increase the heat to maximum — during this time, you need to keep stirring and tossing the contents of the wok to prevent burning.
Step 6
When the chicken is almost cooked, add the noodles to the wok and mix well.
Step 7
Then turn off the heat and pour in the coconut milk, mixing again.
Step 8
Before serving, sprinkle the dish with cashews.
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