Thai Rice Noodles with Chicken
Prepare Thai rice noodles with chicken using stir-frying method with fresh vegetables and a savory sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 500 | Grams |
| Rice Noodles (soaked in warm water) | 400 | Grams |
| Soy Sauce (light soy sauce) | 4 | Tbsp |
| Fish Sauce (for authentic flavor) | 2 | Tbsp |
| Brown Sugar (to balance flavors) | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Red Bell Pepper (sliced into thin strips) | 1 | Count |
| Carrot (julienned) | 1 | Count |
| Green Onions (chopped) | 3 | Count |
| Bean Sprouts (fresh) | 200 | Grams |
| Peanuts (roasted and crushed) | 50 | Grams |
| Cilantro (chopped) | 1 | Bunch |
| Vegetable Oil (for stir-frying) | 3 | Tbsp |
Instructions
- Soak rice noodles in warm water for 30 minutes until softened, then drain.
- In a large wok, heat vegetable oil over medium-high heat.
- Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add sliced chicken breast and stir-fry until cooked through, about 5-7 minutes.
- Add red bell pepper and carrot, stir-fry for another 2-3 minutes.
- Add drained rice noodles to the wok and toss with chicken and vegetables.
- Pour in soy sauce, fish sauce, brown sugar, and lime juice. Toss everything to combine well.
- Add bean sprouts and green onions, stir-fry for another 1-2 minutes.
- Remove from heat and garnish with crushed peanuts and chopped cilantro before serving.
Prep
- Soak rice noodles in warm water for 30 minutes
Kitchen equipment
WokLime Juicer