Recipes: Side Dishes

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Thai BBQ Chicken Satay Noodles



  • 3 cloves garlic
  • 1/2 cup Thai Kitchen Premium Coconut Milk (Regular or Lite)
  • 2 Tbsp. Thai Kitchen Red Curry Paste
  • 2 Tbsp. Thai Kitchen Premium Fish Sauce
  • 8 oz. chicken
  • 1 box Thai Kitchen Thai Peanut
  • Stir-fry Noodles
  • 1 Tbsp. vegetable oil
  • 1/2 cup water
  • 1/2 cup bean sprouts
  • Thai Kitchen Peanut Satay Sauce


  1. In a blender or food processor, puree the garlic, coconut milk, red curry paste and fish sauce until well-mixed.
  2. Marinate meat and refrigerate 4 hours or overnight.
  3. Barbecue or broil the chicken for 2 to 3 minutes per side, or until meat is browned and cooked.
  4. Remove noodles and seasoning packet from the Thai Peanut Stir-fry Noodles package.
  5. Bring 3 cups of water to boil, remove from heat and soak noodles in hot water for 3 to 5minutes until soft but firm. Drain well and rinse noodles with cold water.
  6. Heat oil in wok or large frying pan. Add softened noodles, water and seasoning. Stir-fry for 3 to 4 minutes until noodles become tender and sauce is absorbed into the noodles. Mix-in bean sprouts and remove from heat.
  7. Serve chicken with peanut noodles on the side with peanut satay sauce available for dipping.

Servings: 4

Nutritional information per serving: calories 363.4, fat 18.5g, cholesterol 46.3 mg, sodium 801.7mg, carbohydrates 33.8g, fiber 1.7g, protein 20.7g.

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