Thai-Style Chicken with Noodles Recipe - Allrecipes.com
Thai-Style Chicken with Noodles Recipe
  • READY IN 40 mins

Thai-Style Chicken with Noodles

Recipe by  

"This is a great quick recipe for midsummer's nights. It has a creamy coconut blend, but beware of its sharp twist of chile pepper!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the sesame oil and vegetable oil in a large wok over high heat. Fry the onion, ginger and chile pepper, stirring constantly until onion is tender. Add chicken strips, lime juice, soy sauce, basil and cilantro. Cook, stirring constantly until chicken pieces are golden and cooked through. Pour in the coconut milk, and bring to a boil. Stir together the cornstarch and water; stir into the sauce. Let simmer for 10 minutes, or until thickened.
  2. Meanwhile, soak noodles in hot water for 3 minutes. Bring a large pot of water to a boil. Add soaked noodles, and cook for 3 minutes, or until tender; drain.
  3. Serve the chicken mixture over noodles, and garnish with a twist of lime and a drizzle of cream.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2003

Awesome. I had to alter a bit - I used 2 small tsps. of Asian chili paste rather than the actual pepper; doubled the soy sauce; dried rather than fresh basil; used the whole can (14 ounce)of light coconut milk; and lastly ground some salt in. Didn't have any cream and it wasn't missed. Rave reviews from Dad and 2 kids. Yummy.

 
Most Helpful Critical Review
Jul 07, 2008

Bland. That was all my family had to say about it. It had a good creamy base that can be altered to each individuals taste. We will be using curry pastes next time.

 
Jan 27, 2009

Good base recipe; I added more garlic, ginger, soy sauce, a bit of salt, Sriracha chili sauce, and green curry paste only because I know my family's taste. Cream not needed. I also served it over rice rather than the noodles - again, just a family preference. My kids request this dish regularly!

 
Apr 26, 2005

This was pretty good and quite easy. I used 2 green hot peppers and one red (they were small)from a jar and left the seeds in. I also added, garlic, green pepper, curry powder and doubled the soy. I threw in some frozen peas and a chopped fresh tomato as well. After a taste test, I liberally salted and peppered and added more curry. It was a tad bland before tweaking, and I still felt it needed something. Next time I will add a bit of peanut butter. It was sufficiently spicy and the noodles sopped up the sauce nicely. I used lite coconut milk and found the consistency to be perfect. ALMOST restaurant quality in my estimation.

 
May 10, 2010

I used spaghetti instead of rice noodles, since that's what I had. I used light coconut milk, a jalapeno, and leftover roast chicken. I added some shredded carrots, and served with sliced mango. It was a little bland at first, but a squeeze of siracha solved that

 
Apr 05, 2010

Excellent recipe. This was my first time making Thai food, however this easy to follow recipe made it easy. After it was finished, I realized it would have been better to add 1/4 more liquids than was called for as it came out a bit dry, but that may have been because of my eye-balling the noodles ;)

 
Feb 28, 2008

This was really yummy. I am a true Minnesotan and cannot tolerate any spice, so we kind of split the recipe and made half of it with no spicy stuff for me, and I think without that it could have used a little more seasoning. My boyfriend thoroughly enjoyed his half, however, with full complement of spices!

 
Apr 02, 2006

I enjoyed this recipe, except I had trouble with the rice noodles. They got very sticky and were tasteless. The second time around, I served it over jasmine rice instead and it turned out much better.

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 54.1 g
  • 17%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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