Apr 27

Thai Chicken Noodles

thai chicken noodles

Every so often I find myself in a bit of a meal rut. And I’m willing to bet that you, too, have been in a similar situation at some point in your life. I’ve posted a few of my favourite recipes that are in constant rotation around here in the past (like this one, this one, and this one), but I’ve yet to discuss one of my very favourites. When it comes to weeknight meals, I’m typically drawn to a few main characteristics. They need to be filling, created with “real” ingredients, flavourful, and play double duty as leftovers for lunch. And this recipe for thai chicken noodles? Well it has all of that (and then some) in spades. It’s been a heavy hitter in our household for years now, and it’s simply about time that I share the love. 

As an aside, if you have any amazing go-to weeknight recipes that you truly can’t live without please (please!) leave a link below. I’m on the hunt for a few new ones to add to our arsenal.

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Thai Chicken Noodls
Serves 6
A delicious one pot meal that's packed with flavor
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
416 calories
26 g
64 g
22 g
32 g
14 g
646 g
793 g
9 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 416
Calories from Fat 189
% Daily Value *
Total Fat 22g
Saturated Fat 14g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 64mg
Sodium 793mg
Total Carbohydrates 26g
Dietary Fiber 6g
Sugars 9g
Protein 32g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 Tbsp. oil
  2. 1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
  3. 4 garlic cloves
  4. 1-inch piece ginger, peeled, finely chopped
  5. 1 large carrot, peeled, shredded
  6. 1 jalapeño, thinly sliced (remove seeds for less heat)
  7. 1 cup shiitake mushrooms, stemmed and roughly chopped
  8. 2 Tbsp. red curry paste
  9. 1 pound skinless, boneless chicken breasts
  10. 4 cups chicken broth
  11. 1 package rice noodles
  12. 14 oz. coconut milk
  13. 1 tbsp. fish sauce
  14. Salt, to taste
  15. 2 cups thinly sliced sugar snap peas
  16. 1 tsp. lime zest, divided
  17. Cilantro or basil, finely chopped
  18. Lime wedges, for serving
  1. In a large pot over medium high heat, heat oil. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.
  2. Add shredded carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes.
  3. Add red curry paste and cook until fragrant, stirring frequently, about 2 minutes.
  4. Add chicken breasts, broth, coconut milk, and fish sauce and bring to a boil. Reduce heat and cook for 15-20 minutes, until chicken is cooked through.
  5. Remove chicken with slotted spoon and let cool slightly on a plate. Shred using the tines of a fork.
  6. In the meantime, turn down the heat to low and add your noodles to your pot. Add fish sauce and salt and stir until noodles are softened.
  7. Toss in chicken, snap peas and lime zest.
  8. Serve topped with fresh herbs and a slice of lime.
Adapted from Bon Apetit
Adapted from Bon Apetit
Lark & Linen Interior Design and Lifestyle Blog

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  1. Beth says:

    Thank you for always sharing awesome content! I look forward to reading your posts everyday!

    This is one of our favorites, but check out her entire website because I’ve never made a bad meal using one of her recipes.

    Also, this super easy recipe from Chris Loves Julia

  2. Kristi says:

    Hi Jacquelyn! I have many favorites, but my go to that is always a hit for anyone that I have served is this summery lemon chicken soup. Even though it is a warm weather soup, I eat it all times of the year. I know it by memory now since I prepare it so much!

    Orzo Chicken Soup

    1 TB Olive Oil
    2 carrots, sliced
    2 garlic cloves, minced
    1 stalk celery, thinly sliced
    1 small yellow onion, chopped
    ½ tsp salt
    ¼ tsp pepper
    1 (32 oz) carton chicken broth
    ¾ tsp dried oregano
    ½ cup uncooked orzo
    1 ½ cup shredded rotisserie chicken
    Juice of 1 large lemon
    Parsley to taste
    Basil Pesto (from jar)

    1. Heat oil in a stockpot over medium-high heat. Sauté carrots, garlic, celery, and onion in hot oil 5 minutes.
    2. Add salt, pepper, broth, and oregano; bring to boil. Add orzo; cook, stirring often, 6-8 minutes or until tender.
    3. Add chicken; cook 5 minutes. Stir in lemon juice and parsley. Top each serving with ½ TB of pesto.

    I also love the cookbook from Dinner a Love Story. She has some on her website that are dynamite (her chicken pot pie is a favorite)

    And I also love all of the recipes from Carolina Farmhouse Kitchen:

    I have both of her cookbooks as well and have NEVER been disappointed. She uses a lot of maple syrup or maple sugar. It gives the best taste that you can’t quite place, but you know the secret!!!

  3. Hena Tayeb says:

    mmm this looks delicious. Thanks for sharing

  4. […] post Thai Chicken Noodles appeared first on lark & […]

  5. This looks delicious!! It will make the perfect weeknight meal. Thank you!!

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