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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I love simple dinners just like this Grilled Glazed Salmon with tasty Mango Salsa.

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Now let us get back to delicious umami recipe full of flavor, nutrition, and balance.

|Disclaimer
This post is sponsored by Mazola Corn Oil. I agreed to partner with Mazola because I like their products very much and have been using for many years. Also, I wanted to spread the word on my blog about the health benefits of Mazola Corn Oil. |

Yield: 4 SERVINGS

Grilled Glazed Salmon with Mango Salsa

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 4 (6 ounces) Fresh Salmon Fillets (with skin)
• 1 Tablespoon Weber Roasted Garlic & Herb -seasoning
• 1 Tablespoon Oil
• Glaze:
• 1 teaspoon Red Chili Pepper Powder/or Paste
• 1/2 Tablespoon Honey (agave nectar or sugar)
• 1/2 Tablespoon Rice Wine Vinegar
• 1/2 Tablespoon Lemon Juice
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Sesame Oil
• 1/2 cup onion
• 2 Garlic Cloves
• Mango Salsa:
• 2 cups fresh mango, diced
• 1 cup red bell pepper, diced
• 3 tablespoons minced red onion,
• 2 Campari Tomatoes, diced
• 1/2 tablespoon minced jalapeno
• 2 tablespoons minced, fresh cilantro
• Salt and pepper to taste
• 1 tablespoon fresh lemon OR lime juice
• A drizzle of Oil

Instructions

1. Put everything for the glaze in the saucepan over medium heat and cook until slightly thickened. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick like jam, like but can be thinned to more of a glaze consistency with more honey or water 
2. Cut the Salmon in 4 equal pieces, brush on Mazola Corn Oil and season with Weber Roasted Garlic and Herb by patting on each piece of salmon. Preheat the grill on medium-high and brush the grill with just a bit more oil so the fish won't stick. Place the salmon skin down on the grill and cook for a minute or two before flipping it over. Flip one more time, so the skin is down on the grill again, and brush the glaze on each piece of salmon.
3. Cut all the ingredients for salsa and mix lemon juice and Oil. Once all combined before serving, drizzle lemon and oil over the salsa and season it with salt and pepper to your taste.
4. Serve grilled salmon and mango salsa over steamed rice.

Notes

Safe Temperature

• The United States Food and Drug Administration recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit (63 C). Push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part. Ideally, start checking the internal temperature a few minutes before the salmon fillet should be done the cooking- this prevents you from overcooking the fish. Once your salmon is cooked, clean the meat thermometer with hot water and soap to prevent cross-contamination. If you do not have a meat thermometer available, determine the salmon’s doneness by checking for opaque skin and flesh that flakes easily with a fork. You will also want to wash all other utensils and serving dishes that came into contact with the raw fish.
• When purchasing salmon, choose fillets that smell fresh -- avoid fillets that smell fishy, sour or pungent. The color should be bright and shiny with no discolorations or darkening. When thawing frozen salmon, place it in the refrigerator overnight to allow for a slow thaw. If you need a quick method, seal the salmon fillets in a plastic bag with air out and fill the pot with cold water. Drop the salmon fillets in the water and wait until thawed.

Did you make this recipe?

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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.