Skip to main content New<> this month
Get the Allrecipes magazine

Thai Noodles

Rated as 4.42 out of 5 Stars

"A spicy Thai noodle dish with chicken and vegetables."
Added to shopping list. Go to shopping list.

Ingredients

servings 571
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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 saucepan 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 peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
  4. Toss cooked rice noodles with saute. Garnish with sesame seeds.

Nutrition Facts


Per Serving: 571 calories; 18.5 65.4 36.9 66 372 Full nutrition

Explore more

Reviews

Read all reviews 87
  1. 125 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Thanks Sharon for sharing the recipe. May I add a little note for member TAPJ? This recipe calls for peanut sauce, but if it's not your liking you should try ground roaster peanuts. Here in Thai...

Most helpful
Most positive
Least positive
Newest

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...

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 softe...

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 mi...

Thanks Sharon for sharing the recipe. May I add a little note for member TAPJ? This recipe calls for peanut sauce, but if it's not your liking you should try ground roaster peanuts. Here in Thai...

Fantastic! I'm enjoying this dish as I type this review. Tastes like it was made in a high-quality Thai restaurant, not in my very own kitchen! I love my stir-fries to have very strong flavor...

This was a really quick and easy dish to whip up. The texture was a bit gloggy but overall it tasted yummy.

The tast was quite nice, but I will definately leave out the cucumber next time I make it.

Oh my stars, is this ever FANTASTIC!! The flavors are so rich and complex. Since some of my family claims to dislike Thai food, I cheated by using cayenne instead of the chili sauce and calling ...

This was a fabulous recipe. I made a few changes based on preference. I omitted ginger only becuase I didn't have any on hand. I added about 2 cups of shrimp. I also added some fish sauce an...