Thai Noodles


These were delicious! It serves 6 people, so I need to halve it for my family. Here is the original recipe though I did make a couple of changes to mine

  • 1 can Condensed Cream of Mushroom Soup
  • 1/3 cup Crunchy Peanut Butter
  • 3 tbsp Soy Sauce (check gluten-free if needed)
  • 2 tbsp Lime Juice
  • 2 tbsp Brown Sugar – packed
  • 1/2 tsp crushed Red Pepper
  • 6 oz Chicken Strips – grilled
  • 1 (16oz) package Rice Vermicelli – cooked & drained
  • 2 cups Coleslaw Mix

Heat soup & 1 empty soup can full of milk, peanut butter, lime juice, brown sugar & red pepper in a large skillet over a medium-high heat until it comes to a boil

Reduce heat to low

Add chicken & cook until the mixture is hot & bubbly

Remove from the heat

Add the vermicelli & coleslaw mix to the skillet & toss to coat

Thai Noodles

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Chicken, Gluten-Free, Main Dishes, Quick & Easy and tagged , , , , , , , , , . Bookmark the permalink.

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