Thai Lime Chicken Noodles
Dive into the vibrant flavors of Thai Lime Chicken Noodles, a quick and tantalizing meal that combines tender rice noodles, juicy chicken thighs, and a zesty lime-soy sauce. Infused with the savory depth of fish sauce, a touch of sweetness from brown sugar, and a spicy kick from red chili flakes, this dish is perfectly balanced and irresistibly fragrant. Brightened by crunchy julienned carrots, fresh bean sprouts, and a sprinkling of scallions, cilantro, and crushed peanuts, each bite offers a satisfying mix of textures. Ready in just 35 minutes, this easy-to-make stir-fry is ideal for busy weeknights or when you’re craving a restaurant-quality Thai dish at home. Garnished with a lime wedge for an extra citrusy burst, these noodles are as visually appealing as they are delicious. Perfect for fans of Thai cuisine, bold flavors, and quick meals!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 300 grams boneless, skinless chicken thighs
- 3 tablespoons lime juice
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons vegetable oil
- 3 units garlic cloves, minced
- 1 teaspoon red chili flakes
- 3 units scallions, sliced
- 1 unit carrot, julienned
- 1 cup bean sprouts
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons peanuts, crushed
- 1 unit lime wedge for garnish
Instructions
Soak the rice noodles in warm water for 15-20 minutes or until softened. Drain and set aside.
Cut the chicken thighs into bite-sized strips. In a small bowl, mix lime juice, soy sauce, fish sauce, and brown sugar. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add minced garlic and red chili flakes, stirring for 30 seconds until fragrant.
Add the julienned carrot and cook for 2 minutes, then toss in the drained rice noodles. Pour the lime-soy sauce mixture over the noodles and toss well to coat.
Return the cooked chicken to the pan, along with the bean sprouts and half of the scallions. Stir-fry for 2-3 minutes until everything is heated through and well combined.
Divide the noodles into serving bowls. Garnish with the remaining scallions, fresh cilantro, crushed peanuts, and a lime wedge.
Serve immediately and enjoy your Thai Lime Chicken Noodles!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.2 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 466 mg | 10% | |
*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.
