Thai Chicken and Vegetables Noodles is a spicy noodle dish that is somewhat healthy to eat as it contains almost no oil. You can adjust the noddles and vegetables ratio to make it healthier if you like. I have used regular Soya sauce in it but you can use low sodium soya sauce to make it even more healthier.
You can cook chicken breast the way you like it however I have marinate it with 1 tbs soya sauce, 1/2 tsp salt or to taste, 1/2 tsp crushed red pepper, 1/4 teaspoon paprika powder, 1/4 tsp black pepper powder and then cooked it in a frying pan on high heat from both sides at first and then let it cook on low flame for 15-20 minutes changing sides occasionally.
I have used these noodles according to package instructions. You can use any noodles of your choice.
Prepare the sauce by combining all ingredients in a pan and cook it, when it boils turn the heat off.
Take a wok or large pot, put 1 tbsp sesame oil and saute mushrooms in it for few minutes till they changes color.
Add garlic paste in it and saute for a minute, then add sliced green and red pepper and leek in it and saute. If you do not have leek you can use spring onions however add the spring onions at the end.
When the pepper are bit soft add chicken in it, saute for a minute and add sauce in it.
Cook on high flame, when it cooks for 2 minutes add noodles in it and cook for few minute till you see the noodles have absorbed almost all sauce.
This is how leeks look like when chopped, they have a flavor like sweet onions but have a thick texture as you can see, if you can’t find leek you can use spring onions instead
Sprinkle roasted peanuts only while serving or it will get soggy and ruin your dish.