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Thai Rice Noodles with Chicken


Really healthy thai noodle recipe.

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Rate this recipe 5/5 (1 Votes)


  • 1/4 cup fresh lime juice, divided
  • 3 skinless and boneless chicken breasts, cut into cubes
  • 8 ounces rice noodles (prefer 1/2 inch thick, dried variety)
  • 1 tbsp Splenda/brown sugar blend
  • 1 tbsp water
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp (cube) frozen red chilli
  • 1/4 tsp salt
  • 3 tbsp thinly diagonally sliced green onions
  • 1 tsp grated peeled fresh ginger
  • 1 tsp minced garlic
  • 1/2 cup torn fresh basil
  • 1/4 cup very thinly sliced lemongrass (tough outer stalks removed)


Servings 4


Step 1

Combine 2 tbsp lime juice and chicken in a bowl. Let stand 15 minutes.

Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.

Combine remaining juice, sugar and next 4 ingredients. Add 1/8 tsp salt.

Heat large wok over medium high heat and coat with cooking spray. Remove chicken from juice, discard juice. Add chicken to pan and stir-fry 4 minutes. Transfer to a large bowl. Sprinkle with remaining 1/8 tsp salt.

Add onions, ginger and garlic to wok and stir-fry 1 minute. Add noodles, cook 30 seconds, tossing well. Stir in sugar mixture and chicken. Cook 30 more seconds.

Serve on plates and top with basil and lemongrass.


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