A Thai Recipe for People Living Texas

Cooks from Bangkok Thailand moved to Texas and began to serve food that is not just a meal but an art form. There is a science to the blended spices and flavors. Thai dishes in Texas range from the very wild to the very mild. Curry and Noodle dishes are specialties. Most Thai food is complicated to make. This recipe takes a little preparation time, but the steps are not complex, and the taste is well worth the effort. Thai food is a culinary experience. The proof of Texan appeal is the number of Thai food restaurants in Texas. Traditional Thai food often includes chicken or shrimp. The recipe below features chicken and of course noodles.

Spicy Thai Noodle Bowl


  • 2 tbsp. sesame oil
  • 1/2 tsp. red pepper flakes
  • 1 tbsp. lemongrass puree, prepared
  • 3 cloves garlic, fresh, minced
  • 1 tbsp. ginger, fresh, minced
  • 1/3 c. garlic hot sauce
  • 1/3 c. soy sauce
  • 4 c. chicken stock
  • 1 rotisserie chicken
  • 1/2 c. bean sprouts
  • 1/4 c. julienned bamboo shoots
  • 1/4 c. julienned red bell pepper
  • 1/4 c. peeled, seeded, julienned cucumber
  • 1/4 c. julienned carrots
  • 16 freshly torn mint leaf halves
  • 16 freshly torn basil leaf halves
  • 1/4 c. peanuts, crushed
  • 2 lime halves
  • 1 pound straight cut Thai rice noodles

    Make the spicy broth by placing a medium-size saucepan over medium-high heat. Add the sesame oil and heat. Add the red pepper flakes, lemongrass puree, garlic, and ginger. Cook for three to four minutes. Stir frequently. Add the hot garlic sauce, soy sauce and chicken stock. Bring to a simmer. Cook on low heat for approximately 20 minutes.
    Shred the meat from the chicken into bite-size pieces, discard all skin, cartilage, and bones. Reheat the chicken either in a sauté pan or the microwave and keep warm.

    Prepare the vegetables used to garnish the soup. Rinse the bean sprouts, but keep them whole. Finely julienne bamboo shoots, bell pepper, cucumber and carrots. Set aside. Hand-tear the mint and fresh basil slightly before assembling the dish. Cut the lime in half and crush the peanuts. Keep the vegetables under refrigeration until ready to assemble.

    Place a large pot filled with water on high stovetop heat. Season with salt. Bring to a boil. Cook the noodles as directed on the package. Drain well.

    For presentation of the dish, use two large dinner bowls. Divide the noodles between the bowls. Top the noodles with the warmed chicken. Layer bamboo shoots, red bell pepper, cucumber, carrots, and raw bean sprouts, basil leaves, and fresh-torn mint. Ladle about eight ounces of the broth over the noodles and vegetables. Garnish with crushed peanuts. Serve with the halved lime to use over the dish tableside.

    Texas Thai recipes include appetizers, soups, Thai salads, and entrees. Some common appetizers are crab rangoon, garlic chicken, fried squid, and chicken satay. A papaya salad is a Texas favorite. Beef soup with Thai noodles and Tom Kha chicken are soup options.

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