|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy Thai fried rice noodle dish is delish and a cinch to make.
It starts with thin noodles, also known as Thai vermicelli rice noodles (look for thin rice stick noodles at Asian stores or your local supermarket). Added to the rice noodles are shiitake mushrooms, orange pepper, bean sprouts, and chicken, or tofu if you're vegetarian/vegan.
Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion. As a bonus, these rice noodles are healthy, low-fat, and gluten-free.
Click Play to See This Thai Fried Rice Noodles Recipe Come Together
- For the Marinade:
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 1 to 1 1/2 cups bite-sized chicken pieces
- For the Noodles:
- 8 ounces rice noodles (dried thin, "rice stick")
- 3 to 4 cloves garlic, minced
- 1 piece galangal (thumb-size, or ginger, sliced into matchstick-like pieces)
- 1 cup fresh shiitake mushrooms, sliced
- 1/2 cup chicken stock
- 1 bell pepper (orange or green), sliced into thin strips
- 2 to 3 cups fresh bean sprouts
- 2 green onions, sliced
- Handful fresh coriander/cilantro
- 2 1/2 tablespoons oil
- For the Stir-Fry Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1/4 cup chicken stock
- 1 to 2 teaspoons chili sauce (or 1/2 to 3/4 teaspoon cayenne pepper, to taste)
Make the Marinade
Gather the ingredients.
Mix together cornstarch with soy sauce until well combined.
Marinate the chicken in the cornstarch-soy sauce mixture, coating all sides. Set aside.
Cook the Noodles
Gently boil rice noodles 5 to 10 minutes just until noodles are soft enough to eat but still firm and a little bit crunchy (they will finish cooking later).
Drain and briefly rinse with cold water to keep from sticking. Set aside.
Make the Stir-Fry Sauce
In a small bowl, combine soy sauce, dark soy sauce, fish sauce, 1 teaspoon sugar, lime juice, 1/4 cup stock, and chili sauce. Stir well to dissolve sugar. Set aside.
Prepare the Stir-Fry
Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, galangal or ginger, chicken (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more chicken stock, 1 to 2 tablespoons at a time.
Add pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes).
Add bean sprouts, continuing to stir-fry another minute.
Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.
To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with the sliced green onion and chopped coriander/cilantro. A wedge of fresh lime squeezed over just before eating also is delicious.
- For those who like it extra spicy, serve with more Thai chili sauce on the side.
You can easily make this recipe vegan or gluten-free with these ingredient substitutions (1:1 replacement unless specified otherwise):
- Cubed firm tofu instead of diced chicken
- Vegan chicken stock or vegetable stock instead of standard chicken stock
- Soy sauce instead of fish sauce (use 1 1/2 tablespoons soy sauce to replace 1 tablespoon fish sauce)
- Use a wheat-free soy sauce, such as tamari, wherever soy sauce is called for.
- 1 tablespoon wheat-free soy sauce in place of 1 teaspoon dark soy sauce