Description
Thai-Style Rice Noodles with Chicken and Veggies
Ingredients
8 oz (225g) rice noodles
2 chicken breasts, sliced
1 red bell pepper, thinly sliced
1 zucchini, sliced into half-moons
3 garlic cloves, minced
2 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp fish sauce
1 tbsp sesame oil
1/2 tsp red pepper flakes (optional)
1/4 cup chopped peanuts
Fresh cilantro for garnish
Directions
Cook the noodles: Prepare rice noodles according to package instructions. Drain and set aside.
Cook the chicken: Heat sesame oil in a large skillet or wok over medium heat. Add sliced chicken and cook until golden and fully cooked, about 5-7 minutes. Remove and set aside.
Sauté the veggies: In the same skillet, add minced garlic, red bell pepper, and zucchini. Stir-fry for 3-4 minutes until tender-crisp.
Make the sauce: Stir in soy sauce, hoisin sauce, fish sauce, and red pepper flakes (if using). Add the cooked noodles and chicken to the skillet and toss to combine.
Garnish and serve: Sprinkle with chopped peanuts and fresh cilantro. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
For perfect results, follow this detailed guide. Begin by soaking your rice noodles in hot water for 8-10 minutes (or as per package) until pliable but still firm. They will finish cooking in the sauce. While they soak, slice your chicken into uniform, thin strips to ensure quick, even cooking. Prepare all vegetables and have your sauces measured and ready by the stove—this dish comes together fast.
Heat the sesame oil in your wok or large skillet over medium-high heat. Add the chicken in a single layer and let it sear for 1-2 minutes before stirring. This creates a golden exterior. Once fully cooked, remove it. Add the garlic to the hot pan, stir for 30 seconds until fragrant, then add the bell pepper and zucchini. The key is to stir-fry on high heat to achieve a tender-crisp texture without sogginess.
Push the veggies to the side. Pour the soy, hoisin, and fish sauces into the center of the pan. Let them bubble and simmer for a moment to combine. Add the drained noodles and cooked chicken back in. Use tongs to gently toss and fold everything together for 1-2 minutes, ensuring every strand is coated and heated through.
Serving Suggestions
Serve this vibrant stir-fry immediately while hot. For a complete meal, pair it with a simple side like fresh spring rolls or a cucumber salad dressed with lime and chili. To elevate the presentation, serve in shallow bowls with extra lime wedges, allowing each person to add a bright, acidic kick. A side of Sriracha or sweet chili sauce is perfect for those who enjoy extra heat.
How-to Summary
Quickly summarize the process: Soak noodles. Slice and sear chicken. Sauté garlic and veggies. Combine sauces in the pan. Toss everything together with the noodles and chicken. Garnish with peanuts and cilantro.
Frequently Asked Questions
Can I make this dish vegetarian? Absolutely. Substitute the chicken with firm tofu or a mix of hearty mushrooms like shiitake. Use a vegetarian “fish” sauce or more soy sauce to maintain the savory depth.
My noodles turned out mushy. What happened? This usually means they were overcooked during soaking. They should be al dente before adding to the stir-fry, as they soften further when tossed with the sauce. Also, ensure your pan is very hot when combining to quickly heat them without stewing.
How can I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce and prevent drying out. Microwave reheating can make noodles gummy.
What’s a good substitute for hoisin sauce? You can use a mix of 1 tbsp oyster sauce (or more soy sauce for vegetarian) and 1 tsp of honey or brown sugar to replicate the sweet, tangy flavor profile.
Is fish sauce essential? It provides a unique umami saltiness that defines Southeast Asian cuisine. If you must omit it, add an extra 1/2 tablespoon of soy sauce, but the flavor will be less complex.
Common Mistakes to Avoid
- Over-soaking the noodles: This is the top error. They should be flexible but still have a bite.
- Crowding the pan: Cooking all the chicken at once steams it instead of searing it. Cook in batches if needed.
- Adding sauces to a cold pan: Ensure the pan is hot so the sauces caramelize slightly on contact, enhancing flavor.
- Overcooking the vegetables: They should retain some crunch for texture contrast.
- Using the wrong noodle type: Stick to flat rice noodles (like Pad Thai noodles) for authentic texture and sauce adherence.
Conclusion
This Thai-Style Rice Noodle dish is a fantastic gateway to vibrant, homemade Asian cuisine. It balances savory, sweet, and spicy flavors while offering flexibility for proteins and vegetables. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal in under 30 minutes. It’s a reliable, flavorful recipe perfect for busy weeknights that will quickly become a family favorite.