Make a mouthwatering peanut chicken stir-fry with rice noodles, strips of chicken and a medley of colorful vegetables. This ...

This recipe was originally in Taste of Home magazine in March 2014, but my dear friend Stephanie took it and adapted it. It’s ...

Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments. Meanwhile, bring a large pan of water to the boil, add the noodles and cook ...

Nothing screams fall quite like these 35 easy and comforting chicken dinner recipes for casseroles, one-pan dinners, pasta ...

Rice noodles, aka rice sticks, come in different widths; for this dish, get the ones that are about 2mm (less than ⅛in) wide, which are sometimes labelled pad thai noodles.

The original dish featured instant noodles ... of chicken stock, and substitute bean curd puffs (or pan-fried firm bean curd) for the sliced beef. Fried shallots are sold in the Thai and ...

Recently, I shared my tips for how to make a better cucumber salad and included my own take on a spicy peanut version. The salad was so good that I decided to turn it into a more filling meal by ...

Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce.