Thai Noodle Bowl With Chicken Recipes

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THAI CHICKEN NOODLE BOWL



Thai Chicken Noodle Bowl image

Savory and flavorful with the crunch of fresh vegetables and the smoothness of coconut milk, this Thai noodle bowl is a winner.

Provided by Laura

Time 40m

Number Of Ingredients 16

1 lb Thai rice noodles
1 tsp canola oil
2 tsp chopped ginger
2 cloves garlic, chopped
1.5 lbs boneless, skinless chicken breast, cut into bite-size pieces
1 pouch Thai yellow curry paste, such as de Siam
1 can coconut milk
2 tbsp soy sauce
2 tbsp fish sauce
1/2 cup chicken broth
1 cup bean sprouts
1 cup shredded purple cabbage
1 cup shredded carrots
1 bunch cilantro, roughly chopped
1 bunch scallions, thinly sliced
1 lime, cut into wedges

Steps:

  • Soak noodles in water while you prepare the rest of the recipe. They need to soak about 20-30 minutes.
  • Add canola oil to pan over medium-high heat. Once oil is shimmering, add ginger and garlic to pan. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  • Add chicken to pan with ginger and garlic. Cook for 5-7 minutes or until cooked through, stirring occasionally.
  • Remove mixture from pan and set aside. Wipe out pan and return to stove over medium-high heat.
  • Add curry paste to pan and sauté about 1 minute or until fragrant. Add coconut milk, soy sauce, fish sauce, and broth, and stir to combine. Reduce heat to medium. Simmer for 10 minutes.
  • While sauce simmers, cook noodles according to package directions. Drain and set aside.
  • Add reserved chicken mixture to sauce in pan along with cabbage and carrots. Heat about 5 minutes or until chicken is warmed through.
  • Place noodles in bowl and top with chicken/sauce mixture. Garnish with bean sprouts, cilantro, scallions, and fresh lime.

Nutrition Facts : Calories 658 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 60 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1695 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

THAI CHICKEN PEANUT NOODLES



Thai Chicken Peanut Noodles image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

  • In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Nutrition Facts :

THAI NOODLE BOWLS WITH BROCCOLI



Thai Noodle Bowls with Broccoli image

Build a meal around one color, like this noodle bowl topped with broccoli, cucumber and mint.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/4 cup rice vinegar
3 tablespoons fresh lime juice
2 tablespoons fish sauce (vegan if preferred)
2 tablespoons sugar
1 1-inch piece ginger, minced
2 scallions, sliced (dark green parts reserved for topping)
1/2 to 1 small Thai green chile pepper, sliced
6 ounces rice noodles
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon fish sauce (vegan if preferred)
1 teaspoon sugar
2 tablespoons minced fresh lemongrass
1 large head broccoli, stalks peeled, cut into long florets
1/3 English cucumber, thinly sliced
1 celery stalk, thinly sliced
1 head Little Gem lettuce, shredded
1/2 cup shredded fresh mint
Canned fried onions and roasted unsalted peanuts, for topping

Steps:

  • Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
  • Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
  • Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
  • Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)



Thai Coconut Chicken Soup (Noodle Bowl) image

Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?

Provided by Lux

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 15

1 (8 ounce) package dried Thai rice noodles
6 cups chicken broth
2 stalks lemongrass
1 boneless, skinless chicken breast
1 cup sliced cremini mushrooms
1 fresh red chile pepper, minced, or more to taste
1 (14 ounce) can coconut milk
2 tablespoons grated ginger
2 tablespoons fish sauce
1 tablespoon minced garlic
2 tablespoons lime juice
1 pinch white sugar, or to taste
1 lime, cut into wedges
3 green onions, sliced
1 small bunch fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
  • Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
  • Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
  • Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
  • Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 22.9 g, Fiber 3 g, Protein 13.1 g, SaturatedFat 18.8 g, Sodium 2119.5 mg, Sugar 3.4 g

THAI CHICKEN WITH NOODLES FOR TWO



Thai Chicken with Noodles for Two image

This is a simple Thai chicken recipe that I created with ingredients on hand.

Provided by pamjlee

Categories     World Cuisine Recipes     Asian

Time 56m

Yield 2

Number Of Ingredients 13

2 teaspoons vegetable oil
½ red bell pepper, chopped
½ cup chopped onion
½ cup chopped mushrooms
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 teaspoon red pepper flakes, or more to taste
1 large skinless, boneless chicken breast, sliced
½ (14.5 ounce) can chicken broth
½ cup peanut butter
½ cup chopped peanuts
¾ cup 1-inch pieces fresh green beans
½ (8 ounce) package egg noodles

Steps:

  • Heat vegetable oil in a saucepan over medium heat. Add red bell pepper, onion, mushrooms, garlic, ginger, and red pepper flakes; cook and stir until softened, about 5 minutes. Transfer to a plate.
  • Cook and stir chicken in the same saucepan until no longer pink in the center, about 5 minutes. Return red bell pepper mixture to the saucepan. Add chicken broth, peanut butter, and peanuts. Simmer over low heat, stirring occasionally, until sauce is smooth, about 5 minutes.
  • Bring a pot of salted water to a boil. Add green beans and egg noodles; cook until egg noodles are tender, about 6 minutes. Drain. Stir green beans and egg noodles into the chicken and sauce mixture.

Nutrition Facts : Calories 1025 calories, Carbohydrate 73.8 g, Cholesterol 107.8 mg, Fat 60.4 g, Fiber 13.3 g, Protein 57.1 g, SaturatedFat 9.8 g, Sodium 817.9 mg, Sugar 12.4 g

THAI NOODLES WITH CHICKEN



Thai Noodles with Chicken image

Categories     Chicken     Herb     Poultry     Dinner     Lunch     Healthy     Noodle     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 15

1 package (2 ounces) rice noodles
2 cups shredded cabbage
1 cup julienned carrots
1/2 cucumber, peeled, quartered and sliced lengthwise
1 red bell pepper, cored, seeded and cut into thin strips
1/4 cup chopped scallions
2 cups chopped skinless roasted chicken
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1/4 cup seasoned rice vinegar
3 tablespoon sugar
4 teaspoon fish sauce
1/4 teaspoon Asian chile paste
1 tablespoon peanut oil

Steps:

  • Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.

THAI GRILLED CHICKEN AND NOODLES



Thai Grilled Chicken and Noodles image

For a real spicy kick, give the chicken as much time to marinate as you can. Time does not include marinating.

Provided by English_Rose

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon Thai red curry paste
1 tablespoon light brown sugar
1 lime, juice and zest of
4 skinless chicken breasts
9 ounces medium rice noodles
4 scallions, sliced
soy sauce, to taste
black pepper, to taste
cilantro leaf, to garnish

Steps:

  • Combine the curry paste, sugar and half the lime zest and juice. Slash the chicken breasts, place in a shallow non-metallic dish and pour over the marinade. Marinate for at least 30 minutes.
  • Preheat the grill / broiler to medium and cook the chicken for 20 mins, turning occasionally,until cooked through and lightly charred.
  • Meanwhile, cook the noodles according to packet instructions and combine with remaining lime zest and juice, scallions, pepper, soy sauce and cilantro.
  • Serve the noodles in warm bowls topped with the sliced chicken.

Nutrition Facts : Calories 512, Fat 3.3, SaturatedFat 0.9, Cholesterol 136.9, Sodium 273.4, Carbohydrate 58.4, Fiber 1.4, Sugar 3.8, Protein 57

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