Thai Chicken with Noodles - WwDH
I was excited about this week's recipe from our Donna Hay group. It was chosen by Gaye, and it sounded great except that it called for pork. Chicken makes a good substitute (actually, I don't know that. Does chicken taste like pork?) Regardless, Gaye had made that suggestion and I took it and like it.
I tried two supermarkets and neither had lemongrass so that was my second change. I also omitted the mint since I just don't like mint in savory dishes. Of course, my favorite ice cream is mint chocolate chip.
I, also had no luck finding mung bean noodles so I used brown rice vermicelli. I had to cook it differently from the book's unique directions but it still worked.
The rest of the ingredients blended well to give a really nice flavor to the dish. There was some brown sugar added to the mix and I always like a little sweet in my savory dishes. I would gladly make this again.
I am sure you will find the dishes made by Gaye, Margaret, and Kayte, to be just a bit different so go on over and visit them.
Linked to: Allergy Free Wednesday
Hi Chaya, I am glad that you liked it. I didn't mind it but it wasn't as good as I had hoped. Your chicken version looks great.ReplyDelete
The chicken version sounds great as well with all those flavors...I think the two can be switched in and out with great success. We really liked the kick of the chilis in this recipe. Will make this one again.ReplyDelete
Yes, I agree that using minced chicken does sound like a good substitute. I actually made this for dinner on Monday and really liked it, too. I enjoy lemongrass a lot and now I would like to find some more ways to use it. I hope you get to try it eventually.ReplyDelete