Chicken Thai-Inspired Noodles

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Alfalfa sprouts

  Sprouted seeds, raw

  3 cup or 99g

• Onions

  Young green, tops only

  ⅓ cup chopped or 23g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Ketchup

  ¼ cup or 60g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Garlic

  Raw

  1 tsp or 3g

• Peanut butter

  Chunk style, without salt

  1 tsp or 5g

• Lime juice

  Raw

  1 lime yields or 44g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

Directions

1. Pound chicken to ½ inch thickness, season with salt and pepper, and chop into bite-sized pieces.
2. Heat 1/2 tbsp peanut oil in a pan over medium heat, cook chicken until done (6-8 minutes), then set aside.
3. Cook rice noodles to al dente as per package instructions, rinse, and set aside.
4. Prepare vegetables and sauce: Slice green and white onions, chop cilantro, mince garlic. Whisk together ketchup, fish sauce, sugar, garlic, peanut butter, lime juice, red pepper flakes, and soy sauce.
5. In the same pan, add remaining peanut oil, fry eggs, then add white onions and bean sprouts. Incorporate chicken, sauce, and noodles. Mix well, then stir in green onions and cilantro. Garnish with peanuts if desired.

Similar Foods

• Asian Inspired Chicken Noodle Soup
• Thai Chicken and Zucchini Noodles
• Night-Before Thai Noodles
• Thai Shrimp Noodle Soup
• Japanese Inspired Chicken Soup
• Asian-Inspired Sheet Pan Chicken and Vegetables