Thai Chicken Noodles
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
351 kcal
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Course
Main Course
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Cuisine
Thai
Thai Chicken Noodles
Description
Thai Chicken Noodles combine marinated chunks of chicken cooked with a paste made from garlic, fresh ginger, bruised lemongrass, lime juice, sesame oil, fish sauce, paprika, fresh cilantro, and sliced red chili. The chicken simmers with sliced carrots and zucchini for about five minutes, creating a lightly spiced, aromatic protein and vegetable mix. Separately, whole wheat noodles are cooked until tender and topped with the chicken and vegetable mixture. Garnishes of thinly sliced radish and spring onions add freshness and crunch. The dish offers layers of citrus, spice, and herbal notes balanced by the umami fish sauce.
Ingredients
For the chicken:
- 1 tablespoon sesame oil
- 200 g chicken breast cut into chunks
- 2 carrot cut into thin batons
- 2 zucchini sliced length ways using a peeler, aka courgette
For the paste:
- 3 garlic clove
- 30 g ginger peeled, fresh
- 1 talk lemongrass bruised and chopped
- 2 lime juice only
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon paprika
- 30 g cilantro cilantro, fresh
- 1 red chili pepper sliced
To serve:
- 50 g Whole wheat noodles dried
- 1 spring onion sliced, aka scallion
- 1 radish thinly sliced
Instructions
- Put 3 Garlic clove, 30 g Fresh ginger, 1 stalk Lemongrass, juice of 2 Limes, 1 tablespoon Sesame oil, 1 tablespoon Fish sauce, 1 tablespoon Paprika, 30 g Fresh coriander (cilantro) and 1 Red chilli into a food processor and blend into a paste. If you don't have a food processor, you can use a pestle and mortar or just chop everything very, very finely.
- Heat 1 tablespoon Sesame oil in a large pan and add 200 g Chicken breast and cook until browned all over, about 5 minutes.
- Add the Thai paste and cook for a further 3 minutes.
- Put 50 g Dried whole wheat noodles into a pan of boiling water and cook for 5 minutes.
- Add 2 Carrot and 2 Courgette (zucchini) to the chicken and mix well. Cook for 5 minutes.
- Serve the chicken and vegetables on top of the noodles and add slices of 1 Radish and 1 Spring onion (Scallion).
Notes
- Chicken breasts can be substituted with boneless, skinless thighs for more flavor and moisture.
- This dish doesn't freeze well because the noodle texture changes upon reheating.
- For added crunch and nuttiness, sprinkle crushed peanuts and sesame seeds before serving.
- Replace the Thai paste with satay sauce or mix in peanut or almond butter for a different flavor profile.
- Increase the heat by adding fresh sliced chili or a drizzle of sriracha.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 351kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 900mg | 38% |
| Potassium | 1551mg | 33% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 13607IU | 272% |
| Vitamin C | 99mg | 110% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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