Thai Noodles With Chicken Recipe

Name: Thai Noodles With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 ounce) package ramen noodles; 1 ½ teaspoons oil; 1 teaspoon minced garlic; 5 Thai red chili peppers, chopped (optional); ⅛ cup lemongrass, chopped fine; 4 ounces boneless skinless chicken breasts, sliced thin; ½ cup broccoli floret, chopped small; ½ cup shredded carrot; 1 cup thinly sliced fresh mushroom cap; 1 cup fresh bean sprout; ¼ cup chopped fresh cilantro; 2 tablespoons chopped peanuts; 1 wedge fresh lime; 1 tablespoon peanut butter; 1 tablespoon fish sauce; 1 teaspoon minced garlic; 1 teaspoon soy sauce; ½ teaspoon sesame oil; 1 tablespoon fresh lime juice; 1 ½ teaspoons sugar; ½ teaspoon cornstarch

Servings: persons

1 (3 ounce) package ramen noodles
1 ½ teaspoons oil
1 teaspoon minced garlic
5 Thai red chili peppers, chopped (optional)
⅛ cup lemongrass, chopped fine
4 ounces boneless skinless chicken breasts, sliced thin
½ cup broccoli floret, chopped small
½ cup shredded carrot
1 cup thinly sliced fresh mushroom cap
1 cup fresh bean sprout
¼ cup chopped fresh cilantro
2 tablespoons chopped peanuts
1 wedge fresh lime
1 tablespoon peanut butter
1 tablespoon fish sauce
1 teaspoon minced garlic
1 teaspoon soy sauce
½ teaspoon sesame oil
1 tablespoon fresh lime juice
1 ½ teaspoons sugar
½ teaspoon cornstarch

1
Bring 2 cups water to a boil in a saucepan over medium heat.
2
Add ramen noodles, discarding seasoning packet.
3
Cook ramen, stirring occasionally, for 3 minutes.
4
Drain ramen, and rinse with cold water in strainer or colander; allow to drain while preparing stir-fry.
5
Heat 1 1/2 tsp oil in large skillet or small wok; add garlic, chilies, and lemongrass, stirring until fragrant.
6
Add chicken to pan and cook, stirring, for 3-4 minutes or until chicken is done.
7
Remove chicken from pan.
8
Add broccoli and 2 tbsp water to pan and steam-fry for 1 minute.
9
Add 2 more tbsp water And the carrots and cook, stirring, for 1 minute more.
10
Add 2 tbsp water and the mushrooms and cook, stirring, for an additional minute.
11
Add 1 tbsp water and the bean sprouts, cook 1 minute, then add the chicken and the cilantro, mixing well.
12
Fold in the drained noodles, working in the veggies until they are well mixed.
13
Top with sauce, and stir well.
14
Squeeze wedge of lime over all, and garnish with chopped peanuts.

329

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 21 ingredients. The key ingredients include: 1 (3 ounce) package ramen noodles, 1 ½ teaspoons oil, 1 teaspoon minced garlic, 5 Thai red chili peppers, chopped (optional), and more.

Yes, Thai Noodles With Chicken 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 Noodles With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions