Cilantro Chicken and Spicy Thai Noodles

Embark on a flavor-packed culinary journey with Cilantro Chicken and Spicy Thai Noodles, a vibrant dish that brings together tender, marinated chicken and perfectly coated rice noodles in a rich, spicy Thai red curry sauce. Bursting with the fresh zest of lime juice, aromatic garlic, and the bold flavors of fish sauce and coconut milk, this recipe achieves the perfect balance of sweet, savory, and spicy. Crunchy julienned carrots, crisp bean sprouts, and a garnish of crushed peanuts and fragrant cilantro add texture and freshness, making every bite a delight. Ready in just under 45 minutes, this easy-to-follow recipe is perfect for weeknight dinners or impressing guests with a quick homemade Thai-inspired meal. Whether you're craving restaurant-quality spicy noodles or looking to spice up your dinner routine, this dish will satisfy all your cravings!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 1 cup (chopped) Fresh cilantro
• 3 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 3 minced Garlic cloves
• 2 tablespoons Vegetable oil
• 8 ounces Thai rice noodles
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 1.5 tablespoons Thai red curry paste
• 0.5 cup Coconut milk
• 0.5 teaspoon Red chili flakes
• 3 stalks (sliced) Green onions
• 1 cup (julienned) Carrots
• 1 cup Bean sprouts
• 0.25 cup (crushed) Peanuts

Directions

Step 1

Slice the chicken breasts into thin strips and place them in a bowl.

Step 2

In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of lime juice, half of the chopped cilantro, and half of the minced garlic. Pour this mixture over the chicken and marinate for 15 minutes.

Step 3

Cook the rice noodles according to the package instructions. Drain and set aside.

Step 4

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the marinated chicken and cook for 4-5 minutes until fully cooked. Remove from the skillet and set aside.

Step 5

In the same skillet, heat the remaining vegetable oil. Add the remaining garlic and cook for 1 minute until fragrant.

Step 6

Stir in the Thai red curry paste, fish sauce, lime juice, brown sugar, and coconut milk. Cook for 2-3 minutes until the sauce thickens slightly.

Step 7

Add the drained rice noodles to the skillet and toss to coat them in the sauce.

Step 8

Mix in the cooked chicken, carrots, and bean sprouts. Cook for an additional 2-3 minutes until everything is heated through.

Step 9

Serve the spicy Thai noodles on a plate or in bowls. Top with sliced green onions, crushed peanuts, red chili flakes (optional), and the remaining fresh cilantro.

Step 10

Enjoy immediately while hot!

Nutrition Facts

Serving size	(1181.0g)

Amount per serving	% Daily Value*
Calories	1705.3

Total Fat 59.8g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 20.6g
Cholesterol 286mg	0%
Sodium 2844.9mg	0%
Total Carbohydrate 162.0g	0%
Dietary Fiber 15.9g	0%
Total Sugars 32.1g
Protein 134.4g	0%

Vitamin D 0IU	0%
Calcium 236.0mg	0%
Iron 8.0mg	0%
Potassium 1447.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 31.2%

Carbs: 37.6%