Thai Noodles with Chicken Patties Soup or Salad

Transform your weeknight dinners with this flavorful recipe for Thai Noodles with Chicken Patties, a versatile dish that works equally well as a comforting soup or a refreshing salad. Featuring tender, aromatic chicken patties infused with garlic, ginger, and cilantro, this dish is paired with silky rice noodles and a vibrant broth made with creamy coconut milk, zesty lime juice, and fragrant Thai red curry paste. The crisp bean sprouts, crunchy peanuts, and bright julienned carrots add a delightful texture and balance to each bite. Whether you serve it as a hearty soup or a light noodle salad, this recipe celebrates the bold, harmonious flavors of Thai cuisine in just under an hour. Perfect for fans of quick, easy, and customizable Asian-inspired meals!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 450 grams ground chicken
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 stalks scallions, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 large egg
• 200 grams rice noodles
• 1.5 liters chicken or vegetable stock
• 200 milliliters coconut milk
• 2 tablespoons lime juice
• 1 tablespoon Thai red curry paste
• 1 teaspoon brown sugar
• 100 grams bean sprouts
• 1 large carrot, julienned
• 1 small red chili, sliced (optional)
• 3 tablespoons peanuts, crushed
• 2 tablespoons vegetable oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

In a mixing bowl, combine ground chicken, garlic, ginger, fish sauce, scallions, cilantro, egg, salt, and pepper. Mix well to form a uniform mixture.

Step 2

Shape the chicken mixture into small patties, about 2 inches in diameter.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the chicken patties in batches for 3–4 minutes per side or until golden brown and fully cooked. Set aside.

Step 4

Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

Step 5

In a large pot, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the Thai red curry paste and sauté for 1–2 minutes until fragrant.

Step 6

Pour in the chicken or vegetable stock and coconut milk. Stir in lime juice and brown sugar. Bring the mixture to a simmer.

Step 7

To serve as a soup: Divide the rice noodles between serving bowls. Ladle the hot broth over the noodles. Add chicken patties, bean sprouts, julienned carrot, and sliced chili (if using). Garnish with crushed peanuts and additional cilantro, if desired.

Step 8

To serve as a salad: Toss the rice noodles with a bit of the warm broth (or leave the broth entirely out for a dry salad). Add the chicken patties, bean sprouts, julienned carrot, and sliced chili (if using). Garnish with crushed peanuts, drizzle with lime juice, and serve.

Nutrition Facts

Serving size	(2838.0g)

Amount per serving	% Daily Value*
Calories	1671.9

Total Fat 87.5g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 18.9g
Cholesterol 601.2mg	0%
Sodium 11606.4mg	0%
Total Carbohydrate 116.5g	0%
Dietary Fiber 11.3g	0%
Total Sugars 38.0g
Protein 125.0g	0%

Vitamin D 53.8IU	0%
Calcium 352.7mg	0%
Iron 11.0mg	0%
Potassium 4156.9mg	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: 44.9%

Protein: 28.5%

Carbs: 26.6%