Thai Noodles with Chicken

Thai Noodles with Chicken

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"Chicken is tossed with rice noodles and snow peas in this refreshing stir-fry. Fresh diced chilies add extra spice to the dish. You may also substitute chicken with tofu."
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servings 313 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium bowl, combine marinade ingredients. Set aside 1/4 of marinade in another bowl. Add chicken to the remaining marinade and marinate 30 minutes (this may be done the night before). Remove chicken from marinade. In a large saute pan or wok, cook chicken for 6-10 minutes until chicken is cooked thoroughly. Throw out remaining marinade. Set cooked chicken aside.
  2. Cook noodles according to package directions. Add Mann's Fancy Snow Peas for the last 3 minutes of cooking noodles. Rinse noodles and Mann's Fancy Snow Peas with cold water; drain. Place in large bowl; add cooked chicken and marinade which was set aside. Toss gently to coat. Add cilantro; toss to coat.
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  1. 47 Ratings

Most helpful positive review

This is an excellent recipe. The light bodied rice noodles are made for this. I used the Thai“extra wide” type noodle which also makes for a nice presentation. I used “hot” sesame oil but will a...

Most helpful critical review

This was ok. I thought there was way too much rice vinegar though. I halved the recipe but kept the marinade/sauce amount the same. If I were to make it again - which I doubt; there are better T...

This is an excellent recipe. The light bodied rice noodles are made for this. I used the Thai“extra wide” type noodle which also makes for a nice presentation. I used “hot” sesame oil but will a...

Overall this recipe was good. I made some modifications like other reviewers had suggested - I increased the peanut butter from 2T to 3T, and I doubled the marinade and used the extra for sauce....

This was really yummy! I made a few changes though: I used a whole bag of frozen "stir-fry veggies" instead of just snow peas, didn't use any cilantro, and used chow mein noodles instead of ri...

My boyfriend is really picky, and we both loved this! I only had linguine noodles, but they worked well. I quintupled the amound of chili flakes and used fresh ginger. I added water chestnuts...

I made this for my family and they loved it (much more than more complicated noodle recipies in the past!) I doubled the merinade, placed all the chicken in the sauce and then drained and reser...

You really need to double up on the sauce for this one! I did and it was a perfect amount. I used soba noodles and fresh ginger instead of the ground. Also added in some red bell pepper and t...

tasty but the directions aren't clear enough. "mix marinade ingredients" - well what are the marinade ingredients? Had to read through couple of times before I understood. Minor point though.

I added red peppers, scallions, chopped cashews and used a bad mix from the produce section that included snow peas, carrots and broccoli. I also used fettuccine broken in half instead of Asian...

very yummy! i used red bell pepper, matchstick carrots, and zucchini for the veggies, and it turned out great! i love the sauce.

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