Thai Chicken Noodles
Delight your taste buds with the vibrant flavors of Thai Chicken Noodles, a quick and easy stir-fry dish that strikes the perfect balance between savory, sweet, and tangy! This recipe features tender chicken breast, chewy rice noodles, and crisp vegetables like carrots and bean sprouts, all tossed in a robust sauce made from soy sauce, fish sauce, and brown sugar. Infused with aromatic garlic, fresh ginger, and a fiery sprinkle of red chili flakes, every bite is packed with bold, authentic Thai-inspired flavors. Finished off with fresh cilantro, green onions, crushed peanuts, and a squeeze of lime juice, this dish is sure to impress at any dinner table. Ready in just 35 minutes, Thai Chicken Noodles is a flavorful weeknight meal option that pairs perfectly with a refreshing iced tea or a cold beer. Keywords: Thai Chicken Noodles recipe, easy stir-fry, authentic Thai flavors, quick dinner, rice noodle dish.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 300 grams chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 cloves garlic cloves
- 1 inch fresh ginger
- 1 lime
- 2 tablespoons vegetable oil
- 1 teaspoon red chili flakes
- 1 cup carrots (julienned)
- 1 cup bean sprouts
- 2 stalks green onions
- 2 tablespoons fresh cilantro
- 2 tablespoons crushed peanuts
Instructions
Soak the rice noodles in warm water for 10–15 minutes until softened. Drain and set aside.
Slice the chicken breast into thin strips and season lightly with salt and pepper.
In a small bowl, whisk together the soy sauce, fish sauce, and brown sugar. Set aside.
Mince the garlic cloves and grate the ginger. Juice the lime and set the juice aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips and cook until they are browned and fully cooked, about 5–6 minutes. Remove the chicken and set it aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, grated ginger, and red chili flakes, sautéing for 1–2 minutes until fragrant.
Add the julienned carrots and stir-fry for 3 minutes until slightly tender.
Push the vegetables to one side of the skillet and add the drained noodles. Pour the soy sauce mixture over the noodles, tossing to coat evenly.
Return the cooked chicken to the skillet and add the bean sprouts, stirring everything together for another 2–3 minutes until heated through.
Remove from heat. Garnish with sliced green onions, chopped cilantro, crushed peanuts, and a squeeze of lime juice.
Serve warm and enjoy your delicious Thai Chicken Noodles!
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5887 mg | 256% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 26.1 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2320 mg | 49% | |
*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.
