Noodles with chicken breast, vegetables and coconut milk in Thai style
4 servings
60 minutes
Thai-style noodles with chicken breast, vegetables, and coconut milk is a harmonious blend of exotic flavors and aromas. This recipe is inspired by traditional Thai cuisine, where the balance of spiciness, sweetness, and tenderness plays a key role. Tender chicken breast absorbs the aromas of fresh vegetables, while coconut milk adds creaminess and a hint of sweetness to the dish. Cashews provide a pleasant textural contrast and richness of flavor. The noodles soaked in sauce become perfectly silky. This dish is great for a cozy dinner or for those wanting to touch Thai culinary culture without leaving home.
1
First, boil the noodles and set them aside.
- Egg noodles: 200 g
2
Meanwhile, cut all the ingredients into strips. Slice the cabbage and bell pepper thinly so they are not too hard, as the dish doesn't take long to cook. You can put the nuts in a bag or napkin and crush them with a hammer, but don't turn them into powder!
- White cabbage: 100 g
- Sweet pepper: 1 piece
- Cashew: 6 pieces
3
Once we have done all this and all the ingredients are ready and arranged in bowls, we can start cooking.
4
Put cabbage and pepper in a wok with oil to prevent sticking (I didn't have one, so I used a large pot — that works too). Sauté a bit and cover with a lid, reduce the heat, and wait until they soften.
- White cabbage: 100 g
- Sweet pepper: 1 piece
5
When the vegetables become soft, add the chicken breast and increase the heat to maximum — during this time, constantly stir and toss the contents of the wok to prevent anything from burning.
- Chicken breast: 200 g
6
When the chicken is almost ready, add noodles to the wok and mix well.
- Egg noodles: 200 g
7
Then turn off the heat and pour in the coconut milk, stir again.
- Coconut milk: 5 tablespoon
8
Before serving, sprinkle the dish with cashew nuts.
- Cashew: 6 pieces