This Thai Chicken With Noodles Recipe is super easy to make and tastes delicious! And guess what? It only has 400 calories in it too! And it’s gluten free, and only 4 Weight Watcher POINTS PLUS for 4 generous servings.
If you love Thai food, this recipe is a must have. All your favorite Thai flavors are there, but in noodle form. Once you get this recipe down, it’s like having fast Thai food in just minutes.
Thai chicken, vegetables & noodles
- 05m prep
- 10m cook
- 4 servings
Satisfy the whole family with this quick and easy Thai stir fry that’s perfect for busy weeknights.
MEDIUM
705 calories per serve
Allergens: Recipe may contain gluten, wheat, mustard, sulphites and fish.
- 8 Ingredients
- 4 Method Steps
- 450g hokkien noodles
- 200mls light coconut milk
- 2 1/2 tbsp Thai red curry paste
- 1 1/2 tbsp fish sauce
- 500g chicken tenderloins, cut in half across the grain
- 1 400g pkt traditional stir-fry fresh vegetable mix
- 1/2 cup fresh coriander leaves
- Ground black pepper, to taste
- Select all ingredients
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- Step 1Place the noodles in a medium heatproof bowl and pour enough boiling water over to cover. Set aside for 10 minutes. Drain.
- Step 2Meanwhile, place the coconut milk , curry paste and fish sauce in a large wok or frying pan over medium-high heat. Cook, stirring, until the mixture comes to the boil.
- Step 3Add the chicken and reduce heat to medium. Cook, covered, stirring occasionally, for 4 minutes. Add the vegetable mix , cover and cook, stirring occasionally, for a further 4-5 minutes or until the chicken is just cooked and the vegetables are tender crisp.
- Step 4Add noodles, coriander and pepper to wok. Toss gently to combine and cook until noodles are heated through.
Pad Thai Gai: Thai Stir-Fried Noodles With Chicken Recipe
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 2 to 3 servings
| Nutrition Facts (per serving) | |
|---|---|
| 482 | Calories |
| 22g | Fat |
| 39g | Carbs |
| 36g | Protein |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
This scrumptious noodle recipe Pad Thai Gai is the real deal—a version of the famous Pad Thai (only easier!) direct from Thailand. It features stir-fried rice noodles with chicken in a tangy sauce along with toppings of chopped nuts and basil. The noodles are stir-fried until they have that famous Thai sticky/chewy taste. You’ll love the sweet-sour balance of flavors along with the comforting combination of chicken and noodles. This easy, everyday dish is sure to bring a smile to your face.
“This pad Thai gai had excellent, well-balanced flavor. The prep time was mainly measuring and chopping, and the stir-fry was fast and easy. The garnishes give it great flavor and texture, and it’s easy to adjust the seasonings by adding more or less of the sauce or extra fish sauce.”
Ingredients
- 8 ounces (220 grams) Pad Thai rice noodles
- 1/2 pound chicken breasts, or thighs, boneless, chopped into bite-size pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/4 cup grated carrot, or shredded cabbage
- 1 large egg
- 2 cups fresh bean sprouts
- 1/3 cup crushed or roughly chopped peanuts, or cashews
- 2 green onions, thinly sliced
- 1 handful fresh basil leaves
- Lime wedges, for serving
For the Stir-Fry Sauce:
- 1/3 cup chicken stock
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce, more to taste
- 2 tablespoons lime juice
- 3 teaspoons brown sugar
- Chili flakes, to taste, optional
Steps to Make It
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- Gather the ingredients.
- Boil rice noodles until too tough to serve but soft enough to eat, a firm al dente (noodles will finish cooking when you fry them so avoid overcooking at this point).
- Drain, and rinse with cold water to keep from sticking.
- Combine all of the stir-fry sauce ingredients together in a cup. Drizzle 2 tablespoons of sauce over the chopped chicken in a bowl, and stir.
- Heat a wok or large non-stick frying pan over medium-high heat. Drizzle in the oil and swirl it around. Add garlic and stir fry 1 minute.
- Add chicken, and stir fry 2 minutes. Add the carrot or cabbage, drizzling a little more stir-fry sauce into the pan if it becomes dry.
- Push ingredients aside, and crack the egg into the middle. Scramble quickly, and incorporate with other ingredients.
- Add noodles and 1/4 of the stir-fry sauce, using two utensils to lift and turn them in the pan. Stir fry 30 seconds, and add more sauce, continuing in this way until most of the sauce has been used.
- Add bean sprouts and continue stir frying another 2 to 3 minutes.
- Taste test and add remaining sauce if you’d like more flavor. Add a little more fish sauce if desired for an even greater depth of flavor. Serve topped with chopped nuts, spring onion, and fresh basil. Garnish with lime wedges and squeeze over just before eating.
Tips
- You can find dried pad Thai noodles in most supermarkets these days and in Asian specialty stores. They are thin, flat rice noodles, about 1/2 cm thick.
- If you want to double the recipe, stir-fry the noodles in 2 batches, as opposed to cooking double the amount all at once. It will be too difficult to properly stir the noodles in the wok or skillet and the dish won’t turn out as flavorful.
Recipe Variations
- For garnish, replace the fresh basil with fresh cilantro or leave out herbs entirely.
- In place of spring onions, add cut garlic chives with the bean sprouts.
- Replace the lime juice with tamarind paste in the stir-fry sauce as the sour element in the balance of flavors.
- Instead of chili flakes, add about 1 to 1 1/2 teaspoons of sambal (Asian chili sauce) to the sauce mixture.
- Add about 4 ounces of peeled and deveined medium shrimp to the wok along with the bean sprouts.
How to Store Leftover Pad Thai With Chicken
- Refrigerate leftover pad Thai gai in a covered container within 2 hours and eat within 3 days.
- Reheat in the microwave or in a saucepan or skillet over medium heat. Add a few teaspoons of oil to the pan, and then add the pad Thai gai and a small amount of chicken broth or water to keep the noodles moist. Cook while stirring until heated through.
What does “gai” mean in Thai cooking?
The word “gai” in the name of a dish means it contains chicken.
Spicy Thai Chicken and Veggie Noodles
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!
There’s nothing I love more than a quick 30 minute meal that is packed with veggies, protein and noodles. I, for one, love noodles. I love them all, fat, skinny, and all different shapes and sizes. For others it may be a hot cup of cocoa, or a hot bowl of chicken noodle soup, while for others it could be their favorite cookie, or a spiced latte. But for me, nothing warms the cockles of my heart more so than a full bowl of noodles.
And I’m not being picky here, any kind of noodles will do. I could even eat plain noodles with a bit of Parmesan cheese on them. There’s just something super comforting to me about noodles. So if on a cold winter night you like to sit by your fireplace with a hot cup of cocoa, I love to sit by the fireplace with a full bowl of noodles. That’s just how I roll!
So let’s make some noodles. Hello my noodle friends. This dish is so easy to put together, you’ll want to forget all about takeout and you’ll be wanting to make this kind of dish every night for dinner. It’s packed with veggies, because let’s be healthy, lots of chicken and a yummy Thai inspired sauce. What more could a girl wish for? Or guy!
Ingredients
NOODLES
- Noodles – any Asian style noodles will work, like rice noodles, udon noodles, ramen, etc.
- Sesame oil – you can use olive oil if that’s all you have but I love the taste of sesame oil in this dish.
- Mushrooms – lots of fresh cremini mushrooms. Regular white mushrooms will work as well.
- Bell peppers – I chose a green and a red one, just for the different colors, but use whatever you have.
- Garlic – I hardly ever make a dish without adding some garlic.
- Seasoning – salt and pepper to taste
- Garnish – green onions and some chopped peanuts.
SAUCE
- Chicken broth – use a good low sodium brand, we’ll get plenty of sodium from the soy sauce.
- Soy sauce – I always use low sodium.
- Brown sugar – to balance out the saltiness in this dish.
- Sriracha sauce – or any hot sauce you prefer. If you’re not a fan of spicy food, feel free to omit it.
- Red chili paste – for more heat and this also gives the sauce some nice red color as well.
- Ginger – freshly minced ginger. Did you know you can store your ginger in the freezer in plastic wrap or a ziploc bag and when you need some just grate some up right from frozen. This way your ginger will keep for months.
How To Make Spicy Thai Chicken With Veggie Noodles
- 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.
What Kind of Chicken Should I Use?
If you can shred it up, it will work! I usually use pre-cooked rotisserie chicken, which I just pick up at the grocery store for this recipe. I find that rotisserie chickens are extremely tender and will shred up with no problem.
If you have a pressure cooker, you can also throw a couple chicken breasts in there with a cup of water or broth. Cook the chicken for 5 minutes on high pressure. Baking them will also work; you can season them however you like or leave them plain! They’ll soak up all that delicious flavor in the salad dressing.
Other Additions
This dish is a perfect blank canvas for introducing whatever you’d like, so let’s get into it.
| Veggies | Protein | Sauces |
|---|---|---|
| Shredded carrot | Tofu | Peanut butter |
| Broccoli | Shrimp | Hoisin sauce |
| Peas | Pork | Chili sauce |
| Shredded cabbage | Beef |
How To Store Leftovers
This spicy thai chicken will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.