Thai Stir-Fry with Rice Noodles

by byn on February 9, 2010

in Elimination Challenge, Gluten-Free, Pasta & Noodles

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Is it weird that I only own nine cookbooks? And that four of those are really ‘bake’ books (two Sugar books, Wanda’s Pie in the Sky book and the Baked NYC book)? So when I say that as part of my Elimination Challenge prep, I looked through my cookbooks to find some acceptable (or at least adaptable) recipes, it really means I flipped through three Barefoot Contessa books, and two of the Podleski sister cookbooks.

Oh yes, Janet & Greta. I inherited ‘Crazy Plates’ from a roommate in university, but I admit that I willingly bought ‘Eat, Shrink & Be Merry’. Yes, they are filled with goofy cartoons and each recipe has a punny name, (i.e. Sweet Potato Fries = My Yammy Spice…get it? Like Miami Vice? Groan.) but I have actually made lots of yummy things from each of these books that are technically low-fat.

One of the recipes I’ve made in the past (but honestly, not for the longest time) is something called ‘Thai a Yellow Ribbon’ (yes, around the old oak tree, get over it). By making a couple of quick substitutions, I easily adapted this recipe to fit my requirements. It was alright, but I liked it better when I reheated it at work today for lunch with a splash of coconut milk. I don’t know if I’ll make this again during the Challenge, especially because I found this today, and realized I have a whole mess of thai opportunities to take advantage of:

Thai Stir-Fry with Rice Noodles (aka Thai a Yellow Ribbon)

Source: Crazy Plates Janet & Greta Podleski

Note: This is the original recipe, my modifications are in brackets.


1/2 cup low-fat chicken broth (mine had to be organic)
1/4 cup reduced-fat peanut butter (I used almond butter)
2 tbsp each chopped fresh cilantro & basil
1 tbsp sugar (I just left it out)
2 tsp each grated ginger & lemon zest
1 tsp each sesame oil & cornstarch (I had to leave out the cornstarch)
1 clove garlic, minced
1/2 tsp each cumin & red pepper flakes (I can’t have peppers, so I left the flakes out just in case)
12 oz fettuccine (I have always used rice noodles whenever I made this)
4 boneless, skinless chicken breasts, cut into strips
1 large red pepper, cut into strips (I swapped in broccoli)
2 cups snow peas
1 large carrot, cut into strips
  1. Combine all sauce ingredients (everything but chicken & veggies), in a blender and whirl until smooth.
  2. Cook rice noodles according to package directions and drain.
  3. Spray a large non-stick wok or skillet with non-stick spray and place over medium-high heat. Add chicken and cook until no longer pink. Add veggies and stir for 3 more minutes until veggies are tender crisp.
  4. Add sauce and rice noodles, and cook until bubbly and thickened.

Serves 4


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