Yummy Thai Noodles
Experience the perfect harmony of bold, vibrant flavors with these Yummy Thai Noodles, a quick and easy weeknight meal bursting with freshness and zest. This irresistible dish features tender rice noodles tossed in a savory-sweet sauce made with soy sauce, oyster sauce, dark soy sauce, brown sugar, and a splash of tangy lime juice. Packed with protein from thinly sliced chicken and eggs, and a medley of crisp veggies like julienned carrots, red bell peppers, and crunchy bean sprouts, every bite delivers a delightful balance of textures. Topped with crushed peanuts and fresh cilantro for a garnish that ties it all together, these Thai-inspired noodles are ready in just 30 minutes and perfect for satisfying your craving for authentic Asian flavors from the comfort of your own home.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 2 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 2 Eggs, lightly beaten
- 1 cup Chicken breast, thinly sliced
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 1 cup Bean sprouts
- 2 Green onions, chopped
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Brown sugar
- 1 tbsp Lime juice, freshly squeezed
- 3 tbsp Crushed peanuts (optional)
- 2 tbsp Fresh cilantro, chopped (optional)
Instructions
Soak the rice noodles in warm water for about 10-15 minutes or until soft but not mushy. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Push the garlic to one side of the skillet and pour the beaten eggs into the pan. Scramble the eggs until cooked through, then mix them with the garlic. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Cook the chicken slices until they are fully cooked and no longer pink, about 4-5 minutes.
Add the julienned carrot and sliced red bell pepper to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Toss in the soaked rice noodles and stir to combine with the vegetables and chicken.
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, brown sugar, and lime juice. Pour the sauce over the noodle mixture, stirring well to coat evenly.
Add the bean sprouts and chopped green onions to the skillet, cooking for another 2 minutes until everything is heated through.
Remove from heat and garnish with crushed peanuts and fresh cilantro, if desired. Serve immediately and enjoy your Yummy Thai Noodles!
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 28.5 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 357 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2436 mg | 52% | |
*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.
