Growing up, Chinese food was a big part of our regular eating out rotation. We visited China when I was a kid and my parents spent a lot of time there so good Chinese food was always key. Sure we ate some of the typical American dishes, but for the most part, my dad liked to have us try slightly more authentic/exotic dishes.
That said, recreating those dishes at home is NOT easy and sometimes you just want the comforting flavor of Chinese noodles but you want a little bit more control over what goes into the dish. And I’m here to tell you it’s really not that hard. The only thing about this dish that I’m not SUPER proud of is that it uses a bit of soy sauce but you could easily swap out for coconut aminos. Plus, even though this is a better for you version, I am in no way advocating for this as the healthiest thing you’ve ever eaten.
What I used (for 2 people – if making for 1 just cut in half except you can use the same amount of marinade):
- 6 chicken thighs
- 2 cloves garlic minced
- 1 tbsp freshly grated ginger
- 3/4 cup of soy sauce
- 1 bunch chopped kale
- 3 carrots peeled and then cut into ribbons using the peeler
- 2 portions of lotus pad thai rice noodles
- Combine the soy sauce, garlic, and ginger then add the chicken to marinate for a few hours or overnight
- To cook the thighs, either use a slow cooker on low for 3 hours then shred, or place in a baking dish and put in the oven at 425 for 35-45 minutes and shred
- Boil water and cook the noodles according to packaging
- While cooking the noodles sautee the kale and carrots in a hot pan with a drizzle of oil until tender and golden. Add the chicken along with the remaining sauce and toss in the cooked noodles.