Thai Noodle Stir-Fry Recipe

Name: Thai Noodle Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces cellophane noodles (mung bean); 1 teaspoon grated fresh ginger, peeled and finely; 3 tablespoons peanut oil or 3 tablespoons vegetable oil; 1 fresh hot thai red chili pepper, seeded and minced; 3 boneless skinless chicken breasts, cut into thin strips; 1 head bok choy, shredded; 1 onion, sliced; 2 tablespoons soy sauce; 4 ounces shiitake mushrooms, sliced; 1 tablespoon fish sauce; 1 red bell pepper, seeded and sliced; 1 teaspoon sweet chili sauce; 1 lemongrass, stalk peeled and bottom part minced

Servings: persons

6 ounces cellophane noodles (mung bean)
1 teaspoon grated fresh ginger, peeled and finely
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 fresh hot thai red chili pepper, seeded and minced
3 boneless skinless chicken breasts, cut into thin strips
1 head bok choy, shredded
1 onion, sliced
2 tablespoons soy sauce
4 ounces shiitake mushrooms, sliced
1 tablespoon fish sauce
1 red bell pepper, seeded and sliced
1 teaspoon sweet chili sauce
1 lemongrass, stalk peeled and bottom part minced

1
Soak the noodles in a bowl of very hot water about 10 minutes, until softened.
2
Drain well and rinse under cold running water.
3
Cut into manageable lengths with kitchen scissors.
4
Heat 2 tbsp of the oil in a wok or large frying pan over high heat.
5
Add the chicken and stir-fry about 3 minutes, or until lightly browned.
6
Transfer to a plate.
7
Reduce heat to medium and add the remaining 1 tbsp oil.
8
Add the onion and stir-fry for 2 minutes.
9
Add the mushrooms, bell pepper, lemongrass, ginger, and chile and stir-fry about 2 minutes, or until the bell pepper softens.
10
Add the bok choy and stir-fry for about 2 minutes, or until wilted.
11
Return the chicken to the pan and add the noodles.
12
Pour in the soy sauce, fish sauce, and sweet chile sauce, and toss everything together over the heat for 2 to 3 minutes, or until piping hot.
13
Serve immediately.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 6 ounces cellophane noodles (mung bean), 1 teaspoon grated fresh ginger, peeled and finely, 3 tablespoons peanut oil or 3 tablespoons vegetable oil, 1 fresh hot thai red chili pepper, seeded and minced, and more.

Yes, Thai Noodle Stir-Fry 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.

Thai Noodle Stir-Fry

How did you like this recipe?

Frequently Asked Questions