Thai Noodles And Chicken Recipes

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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.

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

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

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 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.

COCONUT THAI CHICKEN ZOODLE SOUP



Coconut Thai Chicken Zoodle Soup image

I found this recipe and love it! Couldn't find anything quite like it. Some say the fish sauce might be too much but I enjoyed the mix of tastes. This is also Whole30 approved. Optional toppings: bean sprouts, cilantro, a squeeze of lime juice

Provided by WendiG

Categories     Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon coconut oil
2 -3 tablespoons red curry paste (depending on how hot you like it)
1 teaspoon ground coriander
1 teaspoon ground turmeric
3 chicken breasts, cut into 1 1/2 inch chunks
2 cups chicken stock
3 tablespoons fish sauce (Whole30 compliant, if needed)
1 tablespoon honey (omit for Whole30)
1/2 red onion, chopped
15 ounces coconut milk
3 large zucchini, spiralized

Steps:

  • Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
  • Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
  • Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
  • Serve immediately and (if using) top with the optional toppings.

Nutrition Facts : Calories 539.6, Fat 38.5, SaturatedFat 26.6, Cholesterol 73.2, Sodium 1334.3, Carbohydrate 21.5, Fiber 3, Sugar 13.4, Protein 31.7

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

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 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

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