Quick Thai Chicken Noodles

These quick Thai chicken noodles are a great weeknight dinner. They also make brilliant leftovers so make sure you make enough for lunch the next day!

Course Main Course

Cuisine Thai

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 481kcal

Author Amy Fulwood

Ingredients

For the chicken and marinade

4 skinless, boneless Chicken Thighs
2 cloves Garlic crushed
4 tablespoon Olive Oil
90 g Sweet Chilli Sauce
2 tablespoon Brown Sugar
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar

To make the noodles

2 Pak Choy chopped
4 nests Rice Noodles
60 ml Coconut Milk
Bunch Coriander chopped
3 tablespoon Sweet Chilli Sauce
2 tablespoon Rice Vinegar
2 tablespoon Brown Sugar
4 cloves Garlic crushed
50 g Peanuts chopped
2 tablespoon Sesame Oil
1 Lime cut into wedges, for serving
2 Spring Onions finely sliced, to serve

UK Measures - US Measures

Instructions

Place the chicken and marinade ingredients in a bowl. Mix so that the chicken is fully coated and set aside for a few minutes (if you had more time you could place in the fridge for a little while but it'll still taste great if you use straight away).
Cook the noodles according to package instruction. Heat a large wok or frying pan over a high heat then place the chicken into the wok and stir fry until browned on either sides, about 5 minutes per side. Set aside.
Turn the heat down then add the coconut milk, sweet chilli sauce, rice vinegar, sugar and garlic and cook until it's thickened a bit. Add the noodles, pak choy and some of the coriander. Chop the chicken and add to the skillet along with the sesame oil. Give everything a good mix then serve topped with chopped peanuts, more coriander and some wedges of lime.

Nutrition