Thai Chicken And Noodles Recipe

Name: Thai Chicken And Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound uncooked rice sticks (rice flour noodles); 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup chili garlic sauce; 3 tablespoons low-sodium soy sauce; 2 teaspoons sugar; 2 teaspoons anchovy paste; 1 tablespoon roasted peanut oil; 1 1/2 cups snow peas, trimmed and diagonally cut into thirds; 1 cup (2-inch) sliced green onions (about 4 onions); 2 garlic cloves, minced; 2 cups shredded cooked chicken breast; 2 cups fresh bean sprouts; 2 tablespoons chopped unsalted dry roasted peanuts

Servings: persons

1/4 pound uncooked rice sticks (rice flour noodles)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chili garlic sauce
3 tablespoons low-sodium soy sauce
2 teaspoons sugar
2 teaspoons anchovy paste
1 tablespoon roasted peanut oil
1 1/2 cups snow peas, trimmed and diagonally cut into thirds
1 cup (2-inch) sliced green onions (about 4 onions)
2 garlic cloves, minced
2 cups shredded cooked chicken breast
2 cups fresh bean sprouts
2 tablespoons chopped unsalted dry roasted peanuts

1
Place noodles in a large bowl; add warm water to cover. Let stand for 20 minutes.
2
Meanwhile, combine broth and next 4 ingredients, stirring until smooth.
3
Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, green onions, and garlic; saute 2 minutes or until crisp-tender. Add chicken and bean sprouts; saute 1 minute or until thoroughly heated. Add broth mixture; cook 1 minute or until thoroughly heated.
4
Drain noodles. Add noodles to pan; toss until well blended. Sprinkle each serving with peanuts.
5
Place noodles in a large bowl; add warm water to cover. Let stand for 20 minutes.
6
Meanwhile, combine broth and next 4 ingredients, stirring until smooth.
7
Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, green onions, and garlic; saute 2 minutes or until crisp-tender. Add chicken and bean sprouts; saute 1 minute or until thoroughly heated. Add broth mixture; cook 1 minute or until thoroughly heated
8
Drain noodles. Add noodles to pan; toss until well blended. Sprinkle each serving with peanuts.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 pound uncooked rice sticks (rice flour noodles), 1/2 cup fat-free, less-sodium chicken broth, 1/4 cup chili garlic sauce, 3 tablespoons low-sodium soy sauce, and more.

Yes, Thai Chicken And Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken And Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions