Thai Noodles with Chicken
Elevate your dinner routine with these irresistible Thai Noodles with Chicken—a harmonious blend of savory, tangy, and slightly sweet flavors that transport your taste buds straight to Thailand. Tender rice noodles are tossed with juicy chicken, sautéed garlic, and a luscious sauce made from soy sauce, fish sauce, oyster sauce, and a hint of brown sugar, perfectly balanced with fresh lime juice and a touch of chili heat. Crisp bean sprouts and green onions add a refreshing crunch, while a sprinkle of crushed peanuts and optional cilantro provide the final flourish. Ready in just 40 minutes, this crowd-pleasing dish is perfect for busy weeknights or a flavorful homemade takeout experience. Serve it hot and watch it disappear!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 300 grams Chicken breast
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 3 pieces Garlic cloves
- 1 piece Egg
- 100 grams Bean sprouts
- 3 stalks Green onions
- 2 tablespoons Crushed peanuts
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Cilantro (optional)
Instructions
Soak the rice noodles in warm water for about 15-20 minutes, or until softened but not mushy. Drain and set aside.
Slice the chicken breast into thin strips and finely chop the garlic cloves. Set both aside.
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, brown sugar, lime juice, and red chili flakes to make the sauce. Adjust seasoning to taste. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken slices and stir-fry for 5-7 minutes, or until fully cooked and lightly browned. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the chopped garlic and sauté for about 30 seconds, or until fragrant.
Push the garlic aside and crack the egg into the skillet. Allow it to set for a few seconds, then scramble it gently. Mix it with the garlic.
Add the drained rice noodles to the skillet and pour the prepared sauce over them. Toss everything together until the noodles are evenly coated.
Return the cooked chicken to the skillet and stir well to combine. Cook for another 2-3 minutes until everything is warmed through.
Add the bean sprouts and chopped green onions. Toss for 1-2 minutes, allowing the vegetables to slightly soften while staying crisp.
Remove the skillet from heat and transfer the noodles to serving plates.
Garnish with crushed peanuts, cilantro (if using), and a wedge of lime on the side. Serve immediately.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 6717 mg | 292% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 16.7 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1702 mg | 36% | |
*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.
