Rice Stick Noodles with Chicken and Vegetables Recipe

Thai Easy Chicken Recipes

Rice Stick Noodles with Chicken and Vegetables recipe is an easy to prepare rice noodle dish. It is a delicious and complete one meal dishes that is a favorite among the Thais due to is simplicity. For more variety, you can add in your own favorite vegetables such as carrot or cauliflower.

Ingredients 1 :

  • 8 ounces rice stick noodles
  • 1 cup chicken breast, removed skin and cut into into bite-sized strips
  • 4 tablespoons vegetable oil
  • 1 tablespoon thick black soy sauce
  • 4 cloves garlic, chopped finely
  • 1 cup broccoli, cut into small bite-sized chunks
  • 1 small onion, sliced finely
  • ½ cup sliced Japanese eggplant
  • ½ teaspoon Tabasco
  • 2 tablespoons fish sauce (add more or less according to your saltiness preference)
  • 2 tablespoons Thai yellow Bean Sauce
  • 3 tablespoons brown sugar or to taste
  • ½ cup chicken broth
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1 cup bean sprouts
  • 1 stalks green onions, sliced
  • 1 small red bell pepper, seeded and cut into strips

Cooking Instructions :

  1. To prepare the rice stick noodles, blanched it in boiling water quickly to soften it. Drain the water and put aside.
  2. In a medium heat wok, add in 2 tablespoon vegetable oil and add in the noodles when the oil is hot and and stir for about 1 minutes and until they are mix well.
  3. Add in the thick soy sauce and continue to stir for another minute.
  4. Remove the rice noodles and put on a serving plate and set aside until ready to serve.
  5. In a different wok, add in the vegetable oil and heat over medium-high heat.
  6. Add in garlic and sauté until slightly golden brown or fragrant. Add in the chicken pieces and stir until half-cook or when the outer layer is white.
  7. Add in the broccoli, onion and eggplant and continue to stir for 2-3 minutes.
  8. Add the Tabasco sauce, fish sauce, yellow bean sauce and sugar and continue to stir to mix well for another 1 minute. Add in the chicken broth, cornstarch mixture, bean sprouts, green onions, and red bell pepper.
  9. Continue to cook until all the vegetables are tender and crisp according to your preference.
  10. Pour the chicken and vegetable mixture over the rice noodles and serve while still hot.

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