Thai Rice Noodles with Chicken and Asparagus
Experience the vibrant flavors of Southeast Asia with Thai Rice Noodles with Chicken and Asparagus, a quick and satisfying stir-fry perfect for busy weeknights or an impressive dinner. Tender rice noodles are soaked to perfection and tossed with juicy strips of stir-fried chicken, crisp asparagus, and a savory, tangy sauce made from soy sauce, fish sauce, brown sugar, and lime juice. Infused with aromatic garlic and a hint of red chili flakes for subtle spice, this dish is finished with fresh cilantro, crunchy peanuts, and green onions for a burst of texture and flavor. Ready in under 30 minutes, this one-pan recipe will transport your taste buds straight to Thailand while keeping cleanup effortless. Serve with lime wedges for an extra zesty kick!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 1 pound boneless, skinless chicken breast
- 1 bunch asparagus
- 2 tablespoons vegetable oil
- 3 large garlic cloves
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 0.5 teaspoon red chili flakes
- 2 stalks green onions
- 2 tablespoons cilantro
- 2 tablespoons peanuts
Instructions
Soak the rice noodles in warm water for 20-30 minutes until soft but not mushy. Drain and set aside.
Slice the chicken breast into thin strips, about 1/4-inch thick, and cut the asparagus into 2-inch pieces. Mince the garlic and chop the green onions and cilantro. Set these aside for easy access during cooking.
In a small bowl, whisk together the soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and red chili flakes to create the flavorful sauce.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry for 5-7 minutes, or until fully cooked and golden brown. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in the garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
Add the asparagus to the pan and stir-fry for 2-3 minutes, or until just tender but still crisp.
Return the cooked chicken to the pan, and toss everything together with the asparagus and garlic.
Add the soaked rice noodles to the pan, followed by the prepared sauce. Gently toss everything together to coat the noodles evenly in the sauce. Cook for 2-3 minutes until the noodles are warmed through.
Remove the pan from heat and garnish with chopped green onions, cilantro, and crushed peanuts.
Serve immediately with lime wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5059 mg | 220% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 19.3 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 261 mg | 20% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2609 mg | 56% | |
*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.
