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Spicy Thai Chicken Noodles Recipe

Noodle Dish


Thai takeout gets a makeover by using lower salt ingredients, such as reduced-salt soy sauce. The sauce gets its heat from red chill flakes hence the name spicy

Ingredients for Spicy Thai Chicken Noodles:

  • 85g dried rice noodles
  • 1 tsp olive oil
  • 250g skinless chicken breast, cut in half
  • 1/2 red capsicum, cut into thin strips
  • 1 large carrot, cut into thin sticks
  • 2 tbsp light crunchy peanut butter
  • 1 tbsp salt-reduced soy sauce or gluten-free soy sauce
  • A pinch of red chilli flakes
  • 2 green shallots, thinly sliced
  • Lime wedges to serve

 Method for Preparation of Spicy Thai Chicken Noodles:

01Cook the noodles in a large saucepan of boiling water, following packet direction, or until tender.

02Drain, reserving 80ml (1/3 cup) of the cooking water. Return noodles to the pan.

03Meanwhile, heat the oil in a large non-stick frying pan over medium heat.

04Add the chicken and cook for 2-3 minutes on each side, or until cooked through.

05Transfer to a plate. Add capsicum and carrot to the pan. Cook, tossing often, for 2-3 minutes, or until tender-crisp.

06Whisk peanut butter, soy sauce, chilli flakes and 1-2 tbsp of the reserver cooking liquid in a small bowl.

07Thinly slice the chicken. Add chicken and vegetables to the noodles.

08Add the sauce and toss to coat, stirring in the additional reserved cooking water if needed.

09Top with sliced green shallots, and serve with lime wedges.

Cook's Tip:

If you like, substitute 80g dried wholemeal spaghetti or gluten-free spaghetti for the rice noodles. Cook according to package directions, reserving 1/2 cup of the cooking water.

 Your Spicy Thai Chicken Noodles are ready!!!