Chicken Thai Noodles
Tender strips of chicken breast, veggies, and chewy egg noodles tossed Thai inspired stir fry sauce. finely minced lemongrass, Thai basil and fish sauce in this recipe lend such 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 we all fell 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 brings 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.
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
- 1.5 tablespoons fish sauce
- 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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