Thai chicken noodles recipe

Thai chicken noodles recipe: Try your kitchen

Thai chicken noodles recipe is most popular in Thailand. Locally they used home made noodles, which is makes from Jasmin rice.

Here’s Thai chicken noodles recipe on Thai styles.


1.Chicken Vegetable Noodles

Thai chicken noodles recipe
Thai chicken noodles
PC: facebook


1 Chicken breast (sliced)
Rice noodle (soaked) ½ packet
Oil ¼ cup
Mama Style Pasta With Meatballs
Garlic 2 tablespoon
Salt 1 teaspoon
Pasta With Green Peas (Matar)
Vinegar 1 tablespoon
Chili garlic sauce 2 tablespoon
Crushed red pepper 1 teaspoon (heaped)
Pennie Pesselli And Saffron Pasta With Sun Dried Tomatoes
Oyster sauce 2 tablespoons
Fish sauce 2 tablespoons
Dragon Roll
Chicken Balls in Hot Sauce
Chilli Garlic Noodles
Soya sauce 2 tablespoons
Brown sugar 1 tablespoon
Cabbage (sliced) 4
American Chop Suey
Carrots (sliced) 3 tablespoons
Spring onion leaves 2 tablespoons
Baked Cheesy Macaroni And Chicken Drumsticks
2 Baby corn (chopped)
4-5″Mushroom (sliced)


At first, soak rice noodles in hot water for 20 minutes.

Then heat the oil and adds crushed garlic and fry for 1 minute. Now add the chicken and cook for 3 minutes.

Add salt, vinegar, chili garlic sauce, crushed red pepper, oyster sauce, fish sauce, soya sauce and brown sugar.

Now add all vegetables and stir fry until chicken and vegetables are softened.

Finally fold in rice noodles, mix well and serve.

2. Thai chicken noodles with coconut milk

Thai chicken noodles recipe
Thai chicken noodles with coconut milk


Olive 2 tablespoons
Oil 1 pound
Chicken breasts ( sliced)
1 Onion chopped
2 medium carrots (sliced)
Red curry paste 2-4 tablespoons
Ginger(Freshly grated) 1 tablespoon
4 garlic cloves (minced)

5 cups low sodium chicken broth
Coconut milk 14 oz. cans
2 tablespoons of soy sauce
Fish sauce 2 tabspoon
2 tablespoons brown sugar
5-6 kaffir lime leaves

Dried basil 1 tabspoon

Salt to taste
Pepper ½ teaspoon
8 oz. cremini mushrooms(sliced)
1 red bell pepper ( chopped)
Cauliflower florets (chopped) 1 cup
3 oz. rice vermicelli/thin rice noodles(sticksbroken into pieces)
Cilantro  chopped ¼  cup
2-3 tablespoons fresh lime juice
1/2 teaspoons sriracha or more to taste

For Garnishing:

Peanuts crushed
Cilantro chopped
Lime juice


Heat 1 tablespoon oil in a large pot over medium-high heat.
Add chicken and brown on both sides but don’t cook through. Then remove to a plate.

Now add one tablespoon olive oil to now empty pot and heat over medium high heat. Then add onions and carrots and saute for 3 minutes.

After that add curry paste, ginger, garlic and again saute for 2 minutes.

Add chicken followed by chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper.Bring to a boil until chicken is tender enough to easily shred.Remove chicken and let rest until cool enough to shred or chop.

Meanwhile, add mushrooms, bell peppers, cauliflower and rice noodles to pot.

Simmer approximately 5 minutes or just until noodles are short of al dente. Stir in shredded chicken, cilantro, lime juice and sriracha.

Discard kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice.

Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.


See also Thai salads recipe from Thai cuisine

Thai salads recipe



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