Chicken Thai Noodles
Tender strips of chicken breast, veggies, and chewy egg noodles tossed in a Thai-inspired stir-fry sauce. Finely minced lemongrass, Thai basil, and fish sauce in this recipe lend a unique fresh flavor to the noodles.
I had this Oriental noodle a couple of years back in a restaurant and was totally hooked to the flavors. We at home are always Lo Mein fans and takeout is a given over the weekends. This quick noodles stir fry with refreshing Thai flavors was a welcoming change that made us all fall in love instantly. It was added to our long list of favorite Thai food – Chicken Thai red Curry, Drunken Noodles, Thai Cashew Chicken Stir fry, Thai Chicken Coconut Soup ( Tom Kha), Thai Shrimp Curry.
Minced lemon grass, fresh Thai basil, and fish sauce in the recipe bring out the elemental flavor of Thai cuisine. This might not be an authentic recipe (something Thais make), but all the flavors are just spot on and it tastes really good.
Ingredients
- Noodles – Egg noodles have a chew to it and work well for the recipe. Fresh or dry both will work.
- Chicken– Cut into thin strips against the grain. I have used boneless chicken breast. You can also use chicken thighs. You can substitute chicken with other proteins like shrimp, thinly sliced beef, or tofu.
- Onion and garlic – thinly sliced onion and minced garlic as aromatic.
- Lemon grass, Thai Basil – For the refreshing Thai flavor these two ingredients are a must. Keep in mind that Thai basil is different than Italian Basil.
- Peppers – Assorted color peppers for a vibrant look.
- Soy sauce, Oyster sauce– All-purpose soy sauce.
- Fish sauce– Not pleasant to smell but this is a must for any Thai dish.
- Green onion
Steps to make
Finely minced lemon grass gives the major flavor here. I recommend using fresh one instead of bottled ones for the best flavor. You could either use a micro planner to grate. Otherwise pound with a mortar and mince in fine.
For the chicken to be tender, marinate the chicken for at least 15 minutes.
Time to infuse the oil with garlic and minced lemongrass. Saute on low heat for a minute without browning it. Then add marinated chicken strips in a single layer and increase the heat to high. Cook it undisturbed for 2-3 minutes for the chicken to sear and brown a bit. Then flip and cook for another minute. It’s ok if the chicken is not fully cooked and it will cook along with other ingredients later.
To the wok add onions and pepper, toss it, and cook for 2 minutes. I love to have a little crunch to the veggies so I don’t cook it for too long.
Add cooked noodles. Slowly add the stir fry sauce around the edges – the moment the sauce hits the wok, it sizzles and adds a smokey flavor to the dish (BIG DIFFERENTIATING FACTOR)
Another TIP for the Street Hawk Side noodles flavor– After adding noodles to the wok, increase the heat and toss it on high heat for a few minutes until the noodles are charred a little bit
Finish it off with a garnish of fresh thai basil and green onion
Planing to Meal Prep / Storing Left Overs
Noodles are perfect perfect for meal prepping. if it already has chicken and veggies, it is an wholesome dish. Stays well for up to 4 days. The flavors also get better as the noodles absorbs the suaces well.
Storing leftovers & Reheating – Leftovers can be stored for up to 4 days in the refrigerator. If meal prepping, then portion into 1-2 serving each and store in separate glass containers. To reheat, just sprinkle some water to moisten the nooldes a bit. Either warm it in microwave or toss it on high heat in a lightly greased wok.
Serving
Noodles with veggies and chicken is a complete meal in iteslf. I usaully sneak in more veggies when i make for my family and also change up the protein with shrimps, thinly sliced beef or stiprs of tofu. You can also skip adding protein entirey and serve the noodles with some chicken main dishes like Thai Cashew Chicken stir fry , Thai Grilled Chicken or Sweet Chilli Shrimp Stir Fry
More Interesting Noodles Recipes To Try
Thai Chicken Noodle
Ingredients
- 8 ounce egg noodles Dried
- 1 pound chicken breast
- 1 medium onion
- 2 peppers (used 2 medium red and yellow bell pepper)
- 1 tablespoon garlic
- 1 lemongrass 1 inch
- 2-3 Thai Bird's eye chilli
- ½ cup thai basil
- 1 tablespoons fish sauce (adjust as per taste)
- ¼ cup soy sauce
- 2 tablespoon oyster sauce
- 1.5 tablespoon brown sugar
Instructions
- Cook dried egg noodles as per instruction. Drain in a colander and run under running tap water to stop further cooking.
- Toss chicken strips (cut against grain for tender chicken).
- Mix together soy sauce, oyster sauce, fish sauce, and brown sugar.
- Add 2 tablespoons of the above sauce to chicken strips, toss and let it rest for 15 minutes, while you prep the veggies.
- Trim the end of lemongrass stem. Smash it with a heavy object and mince it well. Alternatively, grate it in a microplanner.
- Slice onion and peppers.
- Heat oil in a wok. Saute minced garlic and lemongrass for 30 seconds. Increase the heat, add marinated chicken strips (spreading in a single layer while adding to the wok). Cook it on medium-high heat undisturbed for 3-4 minutes.
- Flip chicken. keeping the heat medium-high, quickly add sliced onion and peppers. Toss everything for 2-3 minutes more until the onions and peppers have softened a bit.
- Add cooked noodles, birds eye chillis(if using) to the wok. Add remaining sauce around the edges of the wok ( watch video for reference). Toss everything quickly ( scarping the bottom of the pan to prevent the noodles from sticking) .
- Switch off the heat. Add chopped green onion and fresh Thai basil. Give everything a good toss. Serve.
Notes
- If adding any other veggies like carrots or green beans. Blanch them before adding.
- Bird’s eye chilies are hot, so use them with caution. To make it less spicy, slit and deseed them before adding.
Nutrition
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