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Oriental Chicken Noodle

Course Main Course
Cuisine thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 serving
Author Subhasmita


  • 400 gm egg noodle Dried
  • chicken breast 250 grams thin ,cut into strips
  • ginger 1 tbsp
  • garlic 1 tbsp
  • lemongrass 1 stalk
  • eye chilli 1-2 Thai bird's
  • thai basil ½ cup fresh
  • salt pepper and per taste
  • fish sauce dash of A good
  • sauce For
  • soy sauce 2 tbsps light
  • soy sauce 1 tablespoon dark
  • oyster sauce 1 tbsp
  • vinegar 1 tbsp


  • Cook dried egg noodles as per instruction. Drain in a colander and run under running tap water to stop further cooking. Toss it in 1 teaspoon oil and keep aside.
  • Toss chicken strips in little salt and pepper. Keep aside.
  • In a coffee grinder or mortar and pestle make a coarse paste of ginger,garlic, and lemongrass.
  • In a heavy bottom, pan add 2 tablespoon oil. Once the oil is hot add ginger,garlic, and lemon grass mixture. Saute on medium-high heat briefly till the raw smell is gone.( Take care not to burn it).
  • Add chicken stripes. Toss on medium-high heat for 1 minute. Quickly add carrot and beans. Toss for a couple of minutes.
  • Add peppers followed by cooked noodles. Toss everything well.
  • Add sauce and slit bird's eye chilis (deseeded). Mix everything very quickly on medium-high heat
  • Switch off the gas. Sprinkle roughly tossed basil leaves. Toss everything well.
  • Serve immedielty.