Thai chicken noodle stir fry
Bright, fresh, and bursting with flavor, this Thai chicken noodle stir-fry is weeknight cooking at its best. Tender slices of chicken meet silky rice noodles, crisp bean sprouts, and tender baby bok choy, all tossed in a punchy sauce of lime, sweet chili, and fish sauce. A generous handful of fresh coriander and mint brings it all to life. Best of all, it lands on the table in about 30 minutes, making it a go-to when you want something exciting without the fuss.
Ingredients
Instructions
Place the rice noodles in a large heatproof bowl and cover them with boiling water. Let them stand for about 5 minutes, or until tender, then drain well.
While the noodles soak, combine the sliced chicken and grated ginger in a medium bowl. Toss so the ginger coats the chicken evenly.
Heat the peanut oil in a wok or large skillet over high heat. Add the chicken in batches and stir-fry until cooked through and lightly golden. Cooking in batches keeps the heat high and helps the chicken brown instead of steam.
Return all the chicken to the wok. Add the bean sprouts and bok choy, then pour in the combined lime juice, sweet chili sauce, fish sauce, sugar, coriander, and mint. Stir until everything is hot and the greens just begin to wilt.
Add the green onions and drained noodles. Toss and stir-fry until heated through and well coated in the sauce. Serve right away while it's fresh and fragrant.
Notes
Slice the chicken thinly and evenly so it cooks quickly and stays tender.
Make sure your wok is properly hot before adding the chicken. High heat is the secret to that signature stir-fry flavor.
Fish sauce is salty, so taste before adding extra. You can always adjust with a splash more at the end.
Add the fresh herbs at the end to keep their color and aroma vibrant.
Variations
For a little heat, add a sliced red chili with the vegetables or a drizzle more sweet chili sauce.
Swap the chicken for firm tofu or shrimp if you like. Both work beautifully with these bright, fresh flavors.