Thai Chicken and Vegetable Noodles

    35 minutes

    A very satisfying Thai-style meal with noodles, chicken breast, capsicum and other vegetables, cooked in a peanut sauce.

    113 people made this

    Serves: 4 

    • 250g dried rice noodles
    • 500g skinless, boneless chicken breast halves
    • 1 dash soy sauce
    • 1 green capsicum, sliced
    • 1 red capsicum, sliced
    • 1 cucumber, coarsely chopped
    • 1 carrot, grated
    • 10 mushrooms, halved
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger root
    • 1 1/2 tablespoons chilli sauce or paste (to taste)
    • 3/4 cup peanut sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon sesame seeds

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cook rice noodles according to package directions.
    2. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
    3. In a large frypan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add capsicums, carrot, peanut sauce, oyster sauce and chilli sauce. Heat through.
    4. Toss cooked rice noodles with saute. Garnish with sesame seeds.

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    Reviews in English (87)


    We love this recipe, and the rice noodles are a nice change from our usual rice, pasta, or potatoes. We only use half a cucumber, and make our own peanut sauce, using: 2 Tbsp soy sauce, 2 Tbsp water, 1/2 cup peanut butter, sugar, garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted.  -  07 Oct 2005  (Review from Allrecipes USA and Canada)


    This is a very good recipe, in Thai food the veggies should all be tender crisp, not overdone and soggy. Some tips on cooking the vegetables: onion in first, when it just barely starts to soften, throw in the mushrooms. Cook for only 1 or 2 minutes, then add the peppers and the sauces. Continue to cook till the peppers are tender-crisp, by then the mushrooms will be succulent, and the onions will be softened. I used the peanut sauce mentioned in the review, but I added 3/4cup of soy milk (use light coconut milk if you have it) as the sauce thickened to a sludge when heated. I also added some lime juice and chile paste.  -  05 May 2008  (Review from Allrecipes USA and Canada)


    I loved this recipe, but I didn't follow it exactly. I didn't have sesame oil, oyster sauce, or sesame seeds. I also substituted some broccoli for the cucumber and mushrooms. Even with the missing ingredients I thought it was great. I had a bottle of spicy Szechuan sauce on the table so others could add spice as they pleased.  -  14 Mar 2006  (Review from Allrecipes USA and Canada)