Thai Rice Noodles with Chicken

I cooked this little number up for hubby and I for dinner Saturday night. I adapted it from Cooking Light – I uped the heat! Next time i would definitely cook the noodles longer, and more salt on the chicken peices! It was quick cook and something I could do on a “school night”.

Thai Rice Noodles with Chicken


  • 1/4  cup  fresh lime juice, divided
  • 2  (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
  • 8  ounces  1/2-inch-thick rice noodles
  • 1  tablespoon  brown sugar
  • 1  tablespoon  water
  • 1  tablespoon  fish sauce
  • 1  tablespoon  low-sodium soy sauce
  • 1  tablespoon  fresh chile paste with garlic (such as sambal oelek)
  • 1/4  teaspoon  salt, divided
  • 4  teaspoons  canola oil, divided
  • 3  tablespoons  thinly diagonally sliced green onions
  • 1  teaspoon  grated peeled fresh ginger
  • 1  teaspoon  minced garlic


1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.

2. Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.

3. Combine remaining 2 tablespoons juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.

4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add noodles; cook 30 seconds, tossing well. Stir in sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates.

Nutritional Information

Fat:5.5g (sat 0.6g,mono 2.9g,poly 1.6g)