Thai Noodles With Chicken Recipes

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THAI NOODLE BOWL WITH CHICKEN



Thai Noodle Bowl with Chicken image

Eat more mustard greens! They're packed with vitamin K, which can help prevent cardiovascular disease.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon roasted peanut oil
2 tablespoons finely chopped peeled fresh ginger
1 large red onion, finely diced
1 pound ground chicken
2 teaspoons ground turmeric
2 teaspoons chili-garlic sauce (such as sambal oelek)
Kosher salt
4 cups low-sodium chicken broth
1/2 bunch mustard greens, leaves torn
6 ounces rice vermicelli noodles
1/4 cup finely chopped pickled ginger
Chopped salted peanuts and fresh cilantro, for topping

Steps:

  • Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
  • Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
  • Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.

Nutrition Facts : Calories 460, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 848 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 30 grams, Sugar 5 grams

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 :

SPICY THAI CHICKEN AND VEGGIE NOODLES



Spicy Thai Chicken and Veggie Noodles image

This Spicy Thai Chicken and Veggie Noodles is super quick to prepare and ready in just 30 minutes from start to finish! The best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 17

12 ounce Asian style noodles (like rice noodles)
1 tablespoon sesame oil
6 ounce mushrooms (cleaned and sliced, I used cremini mushrooms)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
4 cloves garlic (minced)
2 cups chicken breast (cooked , cut in small pieces)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
4 green onions (chopped)
1/4 cup peanuts (chopped)
1 cup chicken broth (low sodium)
1/2 cup soy sauce (low sodium)
3 tablespoon brown sugar
1 tablespoon Sriracha sauce (or any other hot sauce)
1 teaspoon red chili paste
1 teaspoon ginger (minced)

Steps:

  • Cook noodles: Cook the Asian style noodles according to package directions.
  • Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
  • Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
  • Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
  • Garnish and serve: Garnish with chopped green onions and peanuts.

Nutrition Facts : Calories 603 kcal, Carbohydrate 91 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 1529 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

CILANTRO CHICKEN AND SPICY THAI NOODLES



Cilantro Chicken and Spicy Thai Noodles image

Provided by Aaron McCargo Jr.

Time 50m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken thighs (about 1 pound)
3 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons minced garlic
1/4 cup cilantro leaves
2 limes, 1 zested and 2 juiced
2 tablespoons seasoned rice vinegar
2 tablespoons canola oil
1-inch chunk ginger, peeled and grated (about 1 tablespoon)
1 lime, zested and juiced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup chicken stock
Salt and freshly ground black pepper
1 tablespoon Thai green curry paste
1 tablespoon seasoned rice vinegar
3 scallions, white and green parts, chopped, for garnish
1 pound spaghetti, cooked al dente and sprayed with canola oil spray
1 carrot, shredded
1/4 cup crushed roasted peanuts

Steps:

  • For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
  • For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
  • Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

THAI PEANUT CHICKEN AND NOODLES



Thai Peanut Chicken and Noodles image

This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons creamy peanut butter
3 garlic cloves, minced
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon sesame oil
1 teaspoon molasses
1 package (6.75 ounces) thin rice noodles
2 tablespoons peanut oil, divided
1 pound chicken tenderloins, cut into 3/4-inch pieces
1 medium onion, chopped
Halved cucumber slices and chopped peanuts, optional

Steps:

  • For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

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 NOODLES WITH CHICKEN



Thai Noodles With Chicken image

Fragrant and tasty noodles with a nutty, spicy sauce. This recipe has been submitted for the "Ready, Set Cook" challenge!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 21

1 (3 ounce) package ramen noodles
1 1/2 teaspoons oil
1 teaspoon minced garlic
5 Thai red chili peppers, chopped (optional)
1/8 cup lemongrass, chopped fine
4 ounces boneless skinless chicken breasts, sliced thin
1/2 cup broccoli floret, chopped small
1/2 cup shredded carrot
1 cup thinly sliced fresh mushroom cap
1 cup fresh bean sprout
1/4 cup chopped fresh cilantro
2 tablespoons chopped peanuts
1 wedge fresh lime
1 tablespoon peanut butter
1 tablespoon fish sauce
1 teaspoon minced garlic
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoon cornstarch

Steps:

  • Bring 2 cups water to a boil in a saucepan over medium heat.
  • Add ramen noodles, discarding seasoning packet.
  • Cook ramen, stirring occasionally, for 3 minutes.
  • Drain ramen, and rinse with cold water in strainer or colander; allow to drain while preparing stir-fry.
  • Heat 1 1/2 tsp oil in large skillet or small wok; add garlic, chilies, and lemongrass, stirring until fragrant.
  • Add chicken to pan and cook, stirring, for 3-4 minutes or until chicken is done.
  • Remove chicken from pan.
  • Add broccoli and 2 tbsp water to pan and steam-fry for 1 minute.
  • Add 2 more tbsp water And the carrots and cook, stirring, for 1 minute more.
  • Add 2 tbsp water and the mushrooms and cook, stirring, for an additional minute.
  • Add 1 tbsp water and the bean sprouts, cook 1 minute, then add the chicken and the cilantro, mixing well.
  • Fold in the drained noodles, working in the veggies until they are well mixed.
  • Top with sauce, and stir well.
  • Squeeze wedge of lime over all, and garnish with chopped peanuts.

Nutrition Facts : Calories 472, Fat 21.3, SaturatedFat 5.6, Cholesterol 32.9, Sodium 1462.1, Carbohydrate 49.3, Fiber 4.4, Sugar 9.3, Protein 26.1

THAI CHICKEN NOODLES



Thai Chicken Noodles image

Make and share this Thai Chicken Noodles recipe from Food.com.

Provided by Gilcat2

Categories     Chicken Breast

Time 1h11m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breast halves, sliced
2 tablespoons white wine
oil
8 garlic cloves, sliced
6 shallots, sliced
3/4 lb rice vermicelli
4 dried red chilies
6 dried Chinese mushrooms, soaked
1 (6 ounce) can shrimp
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon nam pla
1/2 cup bean sprouts
2 tablespoons basil
2 tablespoons peanuts, crushed

Steps:

  • Marinate chicken in wine 30 minutes.
  • In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
  • Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
  • Grind red chilies.
  • In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
  • Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
  • Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
  • Add bean sprouts and basil; stir 2 minutes.
  • Add noodles; toss.
  • Garnish with garlic, shallots, and peanuts.

Nutrition Facts : Calories 616.9, Fat 5, SaturatedFat 1, Cholesterol 151.2, Sodium 780.5, Carbohydrate 96.3, Fiber 4, Sugar 12.4, Protein 43.9

CHILD-FRIENDLY THAI CHICKEN NOODLES



Child-friendly Thai chicken noodles image

Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 30m

Yield Serves 2 adults + 2 children

Number Of Ingredients 12

100g sugar snap peas
1 tbsp oil
2 spring onions , finely chopped
2 garlic cloves , crushed
1 tsp grated ginger
3 x chicken breasts, cut into chunks
1-1 ½ tbsp Thai curry paste (we used Thai Taste)
400ml can coconut milk
2 limes , juice of one, other quartered
50g frozen peas
3 nests egg noodles
handful chopped coriander , to serve

Steps:

  • Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.
  • Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.

Nutrition Facts : Calories 532 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.84 milligram of sodium

PEANUTTY THAI NOODLES WITH CHICKEN



Peanutty Thai Noodles with Chicken image

Yummy peanut-flavored noodles with grilled chicken.

Provided by vtronlone

Time 35m

Yield 6

Number Of Ingredients 8

4 (5 ounce) skinless, boneless chicken breast halves
¾ (16 ounce) package spaghetti
2 cups chicken broth
¼ cup peanut butter
3 tablespoons soy sauce
2 cups frozen stir-fry vegetables, thawed
salt and ground black pepper to taste
1 medium lime, juiced

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
  • While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
  • Remove from the heat and season with salt and pepper. Drizzle lime juice over top.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 8.9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 2 g, Sodium 1139.6 mg, Sugar 4.9 g

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From hungryhealthyhappy.com


DRUNKEN NOODLES WITH CHICKEN - JUST A TASTE
2022-04-11 Make the stir-fry: Add the vegetable oil to a large sauté pan or wok set over high heat. Once the oil is smoking, add the sliced chicken and cook it until it is browned and cooked through. Push the chicken to one side of the pan, then add the chilies (optional), broccoli, bell pepper and onion. Stir-fry the ingredients together until the onion ...
From justataste.com


THAI CHICKEN AND GINGER NOODLES - MARION'S KITCHEN
2022-06-21 Steps. Combine the chicken, dark sweet soy sauce and ground white pepper. In a separate bowl, combine the oyster sauce, fish sauce and sugar. Place a large pot of water on a high heat (you’ll cook your noodles in here later). Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for 30 seconds.
From marionskitchen.com


THAI CHICKEN NOODLES – MODERN HONEY
2017-01-04 Heat the oil in large skillet over medium high heat. Add chicken breast and saute for 4-5 minutes. Sprinkle with salt and pepper. Add peppers. Saute for 6-8 more minutes until chicken is cooked thorough. In small bowl, combine chicken broth, ginger, chili garlic sauce, hoisin sauce, and peanut butter. Whisk together.
From modernhoney.com


THAI NOODLES WITH CHICKEN RECIPE | SELF
2007-02-04 The carrots and cabbage in this dish supply 126 percent of your daily vitamin A, key to keeping eyes healthy.
From self.com


THAI CHICKEN WITH RICE NOODLES - 20 MINUTE DINNER - SOUPADDICT
2012-02-01 Instructions. Heat oil in a large skillet over medium heat until shimmering. Season chicken thigh pieces with salt and pepper, and place in skillet in a single layer. Add the shallots and cook until the chicken is lightly golden on both sides, about 7 minutes. In a large pot, set 6 cups of water to the boil.
From soupaddict.com


ONE SKILLET THAI CHICKEN THIGHS + NOODLES - CAFE DELITES
Preheat oven to 200°C | 400°F. To prepare the glaze, combine all of the glaze ingredients in a deep bowl; whisk until combined. Pour about 2 cups of the sauce into a small, non stick saucepan and reserve for later (you need only 1/4 cup of sauce for the marinade). Trim any extra skin and fat from the chicken thighs.
From cafedelites.com


THAI NOODLES WITH CHICKEN RECIPE | EAT SMARTER USA
The Thai Noodles with Chicken recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


THAI DRUNKEN NOODLES WITH CHICKEN - YES TO YOLKS
2018-10-17 Cook, stirring constantly, for about 30 seconds. Add in the bell peppers, scallions, Thai chiles, and Thai basil. Stir fry for another minute, stirring and shaking the pan as things cook. Add the wine and cook for another few seconds. Add the brown sugar-soy sauce mixture along with the softened rice noodles and chicken.
From yestoyolks.com


THAI CHICKEN RAMEN - JO COOKS
2022-06-28 Turn the heat to medium-low heat and cover the pot. Simmer for 5 minutes. Add peppers and ramen. Remove the lid, turn to medium-high heat and bring to a boil. Stir in the bell peppers and ramen noodles. Boil according to the package instructions until the noodles turn tender, 2 to 3 minutes. Finish the soup.
From jocooks.com


SPICY THAI NOODLES WITH CHICKEN | DINNERS, DISHES & DESSERTS
2016-03-02 Cook noodles according to the package directions. In a large skillet, heat olive oil over medium high heat. Add chicken and cook for 4-5 minutes until browned. Stir in bell pepper, and cook for 2 minutes. In a bowl mix together brown sugar, soy sauce, sriracha, ginger, lime juice and sesame oil. Pour over chicken.
From dinnersdishesanddesserts.com


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