Thai Rice Noodles with Chicken and Vegetables in Lime Sauce Recipe
These rice noodles with chicken and vegetables are a quick stir-fry inspired by Thai street food. It’s a bit like a simplified Pad Thai, but with a lime and soy sauce–based dressing that you can easily make from everyday ingredients. Perfect for a quick after‑work dinner.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Sweet
Sour
Salty
Umami
Filling
Fresh
Spicy
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- rice noodles ryżowy szeroki (wstążki) - 200 g
- chicken breast - 250 g
- carrot - 1 piece
- bell pepper czerwona - 0.5 piece
- small zucchini - 0.5 piece
- onion - 0.5 piece
- garlic - 2 clove
- soy sauce sojowy - 3 tablespoon
- lime juice - 2 tablespoon
- sugar trzcinowy lub biały - 1 tablespoon
- fresh or dried chili pepper flakes - 0.5 piece
- oil roślinny - 2.5 tablespoon
- fresh coriander or chives - 2 tablespoon
- unsalted peanuts - 2 tablespoon
Main Ingredient:
chicken
Preparation
- Pour boiling water over the rice noodles in a large bowl and leave for the time indicated on the package (usually 6–10 minutes), until they soften but are still springy. Drain and rinse with cold water to prevent sticking.
- Cut the chicken into thin strips. Cut the carrot, bell pepper and zucchini into thin sticks or half-slices, slice the onion into thin feathers, and finely chop the garlic.
- In a small bowl, mix the soy sauce, lime juice, sugar and chopped chili or chili flakes. Stir until the sugar dissolves – this will be the sauce for the noodles.
- Heat 1.5 tablespoons of oil in a large frying pan or wok over fairly high heat. Add the chicken and fry for 4–5 minutes, stirring, until the meat is white inside and lightly browned on the outside. Transfer the chicken to a plate.
- Add the remaining oil to the same pan. Add the onion and carrot and fry for 2–3 minutes over fairly high heat, stirring often, until they soften slightly but are still crunchy.
- Add the bell pepper, zucchini and garlic. Fry for another 2–3 minutes, until the vegetables soften but keep their colour and a bit of crunch.
- Add the cooked rice noodles and fried chicken to the pan. Pour in the prepared sauce and quickly toss everything with tongs or two spoons so the noodles are well coated. Fry for another 1–2 minutes, until everything is hot.
- Serve immediately, sprinkled with chopped coriander or chives and peanuts.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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