Thai Chicken and Noodles
Indulge in the vibrant flavors of Southeast Asia with this irresistible Thai Chicken and Noodles recipe! Featuring tender strips of seasoned chicken, stir-fried rice noodles, and an aromatic sauce made with soy sauce, fish sauce, lime juice, and a hint of sriracha for a balanced kick, this dish is bursting with bold and authentic tastes. Crisp vegetables such as red bell pepper, carrot, and bean sprouts are sautéed to perfection, while fresh cilantro and roasted peanuts add freshness and crunch to each bite. Ready in just 40 minutes, this quick and easy one-pan meal is perfect for busy weeknights or an impressive dinner party centerpiece. Serve piping hot and savor the blend of savory and tangy flavors that truly capture the essence of Thai cuisine!
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Recipe Information
Ingredients
- 8 oz rice noodles
- 2 pieces boneless skinless chicken breasts
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp sriracha sauce
- 3 tbsp vegetable oil
- 3 cloves garlic cloves
- 1 piece red bell pepper
- 2 stalks green onions
- 1 piece carrot
- 1 cup bean sprouts
- 0.25 cup fresh cilantro
- 0.25 cup roasted peanuts
- 1 piece egg
Instructions
Soak the rice noodles in warm water according to the package instructions. Drain and set aside.
Thinly slice the chicken breasts into bite-sized strips and season lightly with a pinch of salt and pepper.
In a small bowl, mix together soy sauce, fish sauce, brown sugar, lime juice, and sriracha sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Mince the garlic cloves. Add them to the pan and sauté until fragrant, about 30 seconds.
Add the chicken strips to the skillet and cook, stirring frequently, until fully cooked, about 5-6 minutes. Remove the chicken from the pan and set aside.
Thinly slice the red bell pepper and carrot into strips and chop the green onions into 1-inch pieces.
Add the remaining 1 tablespoon of oil to the pan. Stir-fry the bell pepper, carrot, and green onions for 3-4 minutes, until slightly softened.
Move the vegetables to one side of the pan and crack the egg into the empty side. Scramble it until fully cooked, then mix everything together.
Return the cooked chicken to the pan, along with the drained rice noodles.
Pour the prepared sauce over the noodle mixture and toss everything together to coat evenly. Stir-fry for another 2-3 minutes to heat through.
Turn off the heat and toss in the bean sprouts and fresh cilantro.
Serve the noodles onto plates and garnish with roasted peanuts for added crunch.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 32.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 5323 mg | 231% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 32.8 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 217 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
