Title: Thai Chicken and Noodles
Categories: Meat Poultry Ethnic Thai
Yield: 2 Servings

1/4	lb	Chinese noodles
3	ts	Canola oil
3/4	lb	Chicken breast; skinless, boneless
1/2	md	Onion; sliced
2	md	Garlic cloves; crushed
1	ts	Fresh ginger; chopped
4	md	Jalapeno peppers; seeded and chopped
2		Lemon grass stalks; washed and sliced
1/2	md	Red pepper; sliced
1/2	md	Cucumber; peeled and sliced
1	md	Ripe tomato; cut in eighths
1/3	c	Chicken stock; defatted, low salt
2	tb	Ketchup
2	ts	Brown sugar
1	ts	Cornstarch
2	tb	-cold water
1/4	c	Cilantro; chopped

Bring a large pot of 3 quarts water to a boil. Add noodles and boil 3 minutes for dried, 1 minute for fresh. Drain, toss with 1 teaspoon oil and set aside. REmove as much fat as possible from chicken and cur into strips, 1/4 " thick and 2" long/ HEat second teaspoon oil in wok or skillet. Add onion and stir-fry 1 minute. Add garlic, ginger, jalapeno peppers, lemon grass, chicken, red pepper and cucumber. Stir-fry 3 minutes, Add tomato and move all ingredients to sides of pan, leaving a hole in the middle. Add chicken stock, ketchup, and sugar to center of pan. Blend well. Mix cornstarch with water and add to sauce. Bring to a boil to thicken sauce. Toss with ingredients in wok. Add cilanto and toss all ingredients in wok together. Remove from pan. Add remaining teaspoon of oil and noodles. Stir-fry 1 minute. Divide in half and place on individual plates. Spoon thai Chicken over noodles.

Nutritional info per serving: 610 cal; 31g pro, 73g carb, 13g fat (19%)

Source: Miami Herald 5/11/95

Formatted 6/20/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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