Lately, I have been craving Thai food, especially noodles. I should have called my blog “Sandra’s Daily Craving”.

Most of the stuff that I crave end up here on my blog either the next day or in a few days, just like this Thai Chicken Noodle Stir Fry. After reading my new cookbook about Thai Cuisine, I knew what I will make to satisfy these crazy cravings.

I find inspiration in so many cookbooks, however, I just never follow instructions. I make my own and slightly adapt from the original recipe. I love experimenting in my kitchen so I feel like that is why I have a hard time following it. Well, cooking is all about pleasing your own taste buds so you got to feel, taste, smell and listen as well to accomplish ultimate success in the kitchen.

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Chicken Noodle Stir Fry

recipe slightly adapted from Thai Cooking School cookbook

Course Main Course

Cuisine Thai

Keyword asian food, chicken,, noodles

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 Lb Chicken Breast thinly sliced
• 1 tablespoon Soy sauce light
• 2 teaspoons Cornstarch or flour
• 1/2 cup Chicken stock
• 1 tablespoon Thai fish Sauce
• 3 oz Garlic Chives or few scallions chopped
• 2 tablespoons peanut oil read notes
• 3/4 inch galangal or fresh ginger chopped
• 1-2 tablespoons red curry paste or you may use green as a substitute
• 1/2 cup dry unsalted roasted peanuts coarsely chopped
• Juice of Half Lime
• Noodles

Garnish options:

• chives or green part of scallions
• cilantro
• More Peanuts
• Red chili peppers

Instructions

1. Slice the chicken breast into 1 1/2 x1/2 inch strips (4x1cm) and place it in the shallow dish. Sprinkle with soy sauce, cornstarch or flour -tossing well to coat. Cover and let it marinate from 30 minutes or less. It can be in the fridge covered for 24 hours. The more it marinades the deeper the flavor from soy sauce.
2. Combine the stock, fish sauce, trim the chives and chop into 3/4-inch (2 cm) lengths, or chop scallions.
3. Cook the noodles according to the package. Egg noodles would be great (read notes). Drain and‚ return to the pan; toss with 1 tablespoon of oil.
4. Heat the wok or frying pan over high heat, then use‚ remaining 1 tablespoon of oil. Add the chicken and cook until it is no longer pink, so 3-5 minutes stir-frying, turn the chicken slices few times.
5. Add chopped ginger and curry paste, stir fry for an additional minute or so. Pour over chicken stock mixture and stir, until boiling point. Add cooked noodles and toss until all the noodles are coded with the sauce. Add chives or scallions(or both), half chopped peanuts and stir until chives are wilted.
6. Squeeze lime juice and add rest of the peanuts; toss the noodles to combine everything. Garnish with more chives(or scallions), red chilies if desired and/or cilantro. Serve immediately!

Recipe Notes

If you have peanut allergies, please omit peanuts completely and also use oil that you have on hand. Noodles: I tried this dish with egg noodles as well as with Soba noodles, I know it is Japanese noodle but it was really good with both.

You can use Rice if you wish too. Green or Red Curry-it is up to your preferences and what you have on hand. I actually liked it with both, however being a lover of food with the heat I liked it just bit more with red curry paste.

Meat/poultry: Actually original recipe was calling for Lamb, I used chicken more than few times and pork too. Again it is up to your preferences and budget, you will not go wrong either way.

Fish Sauce: Fish sauce or Nam Pla is an Asian condiment made by fermenting fish and shellfish. It has a salty, slightly sour but very savory flavor and is associated with Thai Cuisine, which is known for its balance of sweet, salty, hot and sour. If you are allergic to shellfish only, then you could try using a few drops of Worcestershire sauce which are made with anchovies and tamarind, that will add some sourness with the company of lime juice of course.

However, Worcestershire sauce tends to be very strong so you need to use it a bit at the time. Another great alternative is soy sauce which will give a similar savory flavor, again with a bit of lime juice it will help with the sour element.

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Lunch boxes are popular and kids love personalized ones, meaning they love to be included in a process of making their school lunches. The Fun part is also to work together by for example making a weekly menu plan and go grocery shopping. 

Ever since I started posting pictures of my kid’s school lunch boxes I began receiving emails with questions and suggestions with a tremendous amount of support about it- which of course made me extremely happy. 

One of the suggestion was to start publishing a real post how certain lunch box meal ideas are made such as just to name a few “Pan Fried Chicken Breast with Cheese Tortellini (w/Steamed Broccoli Florets in Alfredo Sauce) or Thai chicken with raw Peanuts”.

One question that I was asked and I did answer it right away on the page School/Work Lunch Ideas was What Box is safe for me and my child?

My answer: Look for the boxes that have clear written label that they are BPA FREE just in case if they are plastic-

BPA stands for bisphenol.  BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s.

Seeking out BPA-free products may not always be easy to do. Some manufacturers do label their products as BPA-free, but some do not. If a product isn’t labeled, keep in mind that most aluminum cans or bottles have linings that contain BPA, while steel bottles or can do not. Polycarbonate plastic is generally hard, clear, lightweight plastic. It often has the No. 7 recycling symbol on the bottom. (source Katherine Zeratsky, R.D., L.D.from Mayo-clinic)

My Bento Boxes are No. 5 PP/BMA FREE- but these cheaper ones that you can get in the grocery store are not safe to use in the microwave or to put hot meals in them, so you HAVE to let the food cool down BEFORE closing the LID. 

READ HERE about the difference between recycling symbols on the bottom of your lunch boxes, bottles est. 

Today I have for you simple Chicken Salad that I spread on the Whole Wheat Bread/Toast.  Used all natural Grape Tomatoes in combination with Cheddar Cheese Cubes. 

For the sweets, we have Mango, blueberries, and Kiwi. Or you can serve it with any fruit on hand.  I think this is pretty balanced bento- savory, sweet and refreshing combination to satisfy both kids and adults. This is also a fantastic lunch to pack for picnics.         

Wishing you all great beginning of the Spring and a wonderful week ahead! 

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Chicken Salad Sandwiches Lunch Box

Amazing School Lunch idea for your or your kids. 

Course LUNCH BOX

Cuisine American

Keyword school lunch boxes, lunch box, work lunch,

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 cups chopped rotisserie chicken or leftover that you baked/grilled, skin removed
• 1/2 cup celery diced
• 1/3 cup carrot. diced
• 1/3 cup red onion chopped
• 3 baby Kosher Pickles diced
• 1/3 cup Olive Oil Mayo more if needed
• 1 Tbsp. yellow mustard
• 1 garlic clove
• Pinch of Red Chili Powder
• 1/4 tsp. Freshly ground pepper

Instructions

1. First, boil the water and drop celery and carrots into blanch them-it takes less than a minute. Veggies will be still raw. This will make them really clean, and perfect for the salad, but it is optional.
2. Roughly slice chicken (chicken is cooked) into smaller pieces, diced celery, carrots, red onion, crush and mince garlic and mix all together.
3. Add mayonnaise, mustard, garlic, red hot chili flakes and ground black pepper in a bowl. Mix until combined; then combine it with the chicken mixture.
4. At this point, you can put it in a food processor and then spread it on the bread, but you can just keep it crunchy.
5. Serve it cold!

Recipe Notes

Place it in the container or a jar and keep it in the fridge for up to 5 days(with lid air-tight). As a suggestion, you can add walnuts or dry cranberries or use tuna or cooked turkey instead of the chicken. Options are endless. I know that most of the kids like it smooth rather than chunky salads, so I would suggest using a food processor.

From leftovers, you can make a great dinner!

I don’t like to dump food in the trash, and most of the time I just keep it for a few days in the fridge until I figure out what I can use it for.

I tent to make always too much pasta, so this kind of dinners often find a place on my dining room table.

During the week I made pasta twice. Then, surprisingly we bought two rotisserie chickens that we didn’t finish.

My slow cooker sure makes a grand entry back to the kitchen when I have a whole chicken. I can make the most amazing bone broth after 16-18 hours of slow cooking.

Anyhow, this lunch or dinner is done in no time. My family absolutely loved it. 

I am lucky that all my kids love peas, cheese, chicken and pasta. Put everything together, bake and there you go, dinner on the table that no kid would refuse to eat. You can switch and/or add any veggie of your choice.

What I love about this is that it’s nice and creamy, a perfect combination of flavor. I did use Ragu Double Cheddar Cheese from the Jar, but I also made a base sauce which was perfect.

It is really optional so you may use one or the other. Also, like I said on my notes, you may use other veggies or no veggies at all, chicken or no chicken.

You can design this meal to please your own preferences. Cooking is about enjoying the process and experimenting what works the best.

One of my favorite pasta dishes CHICKEN FETTUCCINE ALFREDO

I know what you gonna say, but my son loves Ragu cheese as much as he loves ketchup. So, if that will make him eat more veggies I am all for it.

Those are two products “must have” in my fridge. So here what we made with things that we found in my fridge.

That beautiful ceramic bakeware is from Xtrema.

If you make them, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking so I could see your delicious creations

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Yield: Serves 6

Baked Pasta with Chicken Casserole

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Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 1 lb Macaroni type of pasta Any smaller pasta could do
• 1 1/2 cup Rotisserie Chicken, pull apart white and dark meat, skinless
• 1 cup Frozen Peas or any vegetables; broccoli or similar
• 1 cup Ragu Cheese Double Sauce optional
• Cheese Sauce
• 2 tablespoons unsalted Butter
• 1/4 tablespoon Guar Gum or similar you may use flour, Xanthan gum, etc.
• 6 oz Half & Half
• 1/2 cup Milk more if needed
• 8 oz Shredded Cheese I used Tillamook Mexican Blend
• 3 slices Fontina Cheese or any cheese that melts well, like mozzarella
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Ground Black Pepper
• 1/4 teaspoon Paprika
• 1 Dash Salt or to TASTE
• Garnish:
• 1 cup Fried Onion Rings optional
• 1 tablespoon Chopped Parsley optional
• 2 slices Bacon, crispy and chopped optional

Instructions

1. Preheat the oven on 375 F

Cheese Sauce

1. Heat a skillet or a frying pan and add butter. When butter melts add a thickener like flour. I had Guar Gum so I used that.
2. As you add a thickener, mix it with a wooden spoon until the texture is smooth. At the same time start adding liquid – half and half/heavy whipped cream and milk. 
3. Keep mixing into circular motion until smooth. 
4. Add cheese and mix until the sauce is formed. If you need more milk or cream just add to make it more liquidy.
5. In a separate large bowl combine pasta, chicken, peas. Mix well. 
6. Pour cheese sauce and ragu double cheese over the pasta mixture. You do not have to add ragu cheese but it tastes really good if you can find it in your store. 
7. Now, add everything to the baking dish. Pack it very well, then add a handful of shredded cheese on top. 
8. Bake for about 20 minutes in preheated oven, then add fried onions and bake for an additional 10 minutes. It is optional so you do not have to add fried onions.
9. **Cook some bacon and chop it and sprinkle on the top. A great addition to this casserole.
10. **Sprinkle some chopped Italian Parsley.

Notes

You can use any types of pasta for this dish as long as it’s precooked.

Chicken can be grilled, sauteed or baked before combining it with pasta.

You may use any vegetables that you desire. Peas are a great addition to this dish.

You DO NOT have to add any vegetables. If you don’t like it, then you do not have to add any additional vegetables. You can serve it on the side.

Did you make this recipe?

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