Coconut Thai Rice Noodles with Lime and Basil
A delicious and fresh noodle dish with bright Thai flavors perfect for Spring and Summer. This recipe calls for chicken, but you can sub in steak if you…
Keywords
- purveyors of fine ingredients
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Colander
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
Ingredients
- 1 14 oz. pack Roland® Pad Thai Rice Stick Noodles
- 1 bunch green onions, minced
- 1 seedless cucumber, quartered and thinly sliced
- 12 oz. Nappa cabbage, shredded
- 10 oz, edamame beans, cooked and shelled
- 16 oz. cooked chicken breast, finely shredded (optional)
- 1/4 cup peanuts, toasted and chopped, for garnish
- 2 tbsp. cilantro, roughly chopped, for garnish
- 8 oz. Roland® Classic Coconut Milk
- 6 tbsp. Roland® Soy Sauce
- 4 tbsp. Roland® Fish Sauce
- 2 tsp. Roland® Toasted Sesame Oil
- 4 oz. lime juice, freshly-squeezed
- 1 small Thai chili pepper, seeded and minced
- 1 tsp. ginger, freshly grated
- 1 tsp. garlic, freshly grated
- 2 tbsp. sugar
- 4 tbsp. Thai basil, chiffonade
- Roland® Fine Sea Salt, to taste
- Freshly-ground black pepper, to taste
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