Spicy Thai Noodles
A delicious, vibrant dish of rice noodles tossed with spicy Thai sauce, vegetables, and fresh herbs, offering a perfect balance of heat and flavor.
Spice up your noodle game with these dazzling Spicy Thai Noodles, bringing the punch of Thailand straight to your kitchen. Perfect for those who love a warm kick in their meals without enduring a full-blown volcanic eruption. It dances on the line of fiery but friendly, the ideal offering for a taste-packed weeknight dinner or a spice-lover's gathering.
If you’re craving a dish that sings with fresh herbs, warming ginger, and zesty lime juice, look no further! This noodle wonder hits the right notes between brightness and depth, with each bite coated in a silky sauce that tastes like you've got a Thai street food vendor hidden in your pantry.
What makes it truly sing is the addition of fresh cilantro and basil, peanuts, and that irresistible sesame oil finish. So gather your ingredients and jump into this noodle whirlwind; it’s going to be quite the flavour parade!
Ingredients
- 400 g Rice noodles
- 300 g Chicken breast
- 1 Red bell pepper
- 1 Carrot
- 100 g Baby spinach
- 3 cloves Garlic
- 15 ml Ginger
- 1 Red chili
- 45 ml Soy sauce
- 30 ml Fish sauce
- 1 Lime
- 15 ml Brown sugar
- 30 ml Sesame oil
- 50 g Peanuts
- Fresh cilantro — 1/4
- Fresh basil — 1/4
- 30 ml Vegetable oil
Instructions
Prepare the rice noodles according to the package instructions until al dente. Rinse under cold water and drain well to prevent sticking.
Thinly slice the chicken breast into strips. Set aside.
Slice the red bell pepper and carrot into thin strips. Mince the garlic and ginger, and finely chop the red chili.
In a small bowl, mix together soy sauce, fish sauce, lime juice, and brown sugar to create the sauce.
Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. Add the chicken strips and cook until lightly browned and cooked through, about 4-5 minutes. Remove from the pan and set aside.
In the same pan, add minced garlic, ginger, and red chili. Stir fry for about 30 seconds until fragrant.
Add sliced bell pepper, carrot, and baby spinach to the pan. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken and drained noodles to the pan. Pour in the prepared sauce and toss everything together to coat well and heat through, about 2 minutes.
Turn off the heat and sprinkle with sesame oil. Garnish with peanuts, fresh cilantro, and basil before serving.
Tips
- Slice vegetables as thinly as possible for even cooking and a seamless blend with noodles.
- Rinse and drain the noodles well to prevent clumping before adding to the stir-fry.
- Don’t overcrowd the pan when cooking chicken; it needs to brown properly. Cook in batches if necessary.
- Prepare the sauce in advance to streamline the cooking process and ensure a smooth toss.
- Use fresh ginger and garlic for the most vibrant flavours—pre-minced just won't do it justice in this dish.
- Taste as you go! Adjust the lime, sugar, or soy for your perfect balance.
Substitutions
Chicken breast → Tofu or shrimps in the same quantity
Noticeably differentRice noodles → Soba or udon noodles
Noticeably differentPeanuts → Cashews, same quantity
Stays closeFish sauce → Soy sauce (additional, same quantity)
Noticeably different
Nutrition
Per serving · estimated
- 500
- Calories
- 35 g
- Protein
- 62 g
- Carbs
- 20 g
- Fat
- 6 g
- Fibre
- 8 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I make this dish vegetarian?
Yes, simply substitute the chicken with tofu or additional vegetables and replace the fish sauce with more soy sauce.
How can I make it less spicy?
Use less or no red chili, and de-seed it to reduce the spice level.
Can I prepare this dish in advance?
Yes, you can prepare the sauce and slice the vegetables ahead of time. Cook everything just before serving for the best texture.
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