Thursday, November 13, 2008

Thai Stir Fry

This recipe comes from my cousin Sarah who was inspired after a trip to Thailand.

1 chicken breast per person cut in strips
1/4 tsp ginger
1 crushed garlic clove
2-4 pinches hot chili flakes
2 chopped carrots
1-2 diced red or orange bell peppers
1/2 head of chinese cabbage cut into fine strips
1/2 lbs bean sprouts
2 tsp soy sauce
1 tbsp worchestershire sauce
oyster sauce (approx 6 oz)
sesame oil
1 14 oz bag Chinese steam fried noodles
Cut and chop all food before you start.
Using a wok, brown chicken in sesame oil with garlic, ginger and chili flakes.
When meat is half cooked add carrots, soy sauce, worchestershire sauce and oyster sauce.
When carrots are half cooked add peppers.
When carrots are done (tender crisp) turn off heat and add cabbage and bean sprouts.
Follow instructions for noodles and have them ready for stir together with everything in a large bowl.
Sprinkle a little sesame oil over it all and it's done!
Top each serving with crushed peanuts.


  1. Thai Stir Fries were one of my favorite eat-out choices before I knew I was Celiac.
    This looks very good !

  2. My family loves Thai....nice pics there Rachel. I bet that was one yummy dinner! And Julie...for those who are non Celiac....I am guessing you mean because of the soy sauce?

  3. Rachel, I did a scan at the ingredients and I use all those things, and I'll surely give this one a try. Thanks for posting it. . we love things with a bit of bite.

  4. This sounds g'son loves Thai food so I'll have to make this for him.

  5. Stir fry is one of my favorite suppers. Oyster sauce is such a great ingredient. After using it in several recipe, I always try to have it in the fridge. Thanks for the recipe. Kathleen

  6. I love Thai food but my skills cooking it are lacking. Thanks for the recipe!

  7. If you like Thai cooking try this site
    It's got about 30 recipes each one with a cooking video to go along.