Thai Chicken and Vegetable Noodle Bowl

barbara lentz


Delicious and healthy noodle dish


☆☆☆☆☆ 0 votes

15 Min
15 Min


  • 7 oz
    rice noodles
  • 3 Tbsp
    each soy sauce and water
  • 2 Tbsp
    fish sauce
  • 1 Tbsp
  • 3
    boneless chicken thighs cut into chunks
  • 3 Tbsp
    thai red curry paste
  • 2 Tbsp
    canola oil
  • 1 c
    mushrooms sliced
  • 1 medium
    carrot thinly sliced
  • 4 clove
    garlic minced
  • 1 c
    cauliflower florets small chopped
  • 1 medium
    red bell pepper sliced
  • 4
    green onions chopped
  • 1/4 c
    hemp seed, sesame seeds, or peanuts
  • ·
    fresh chopped cilantro
  • 1
    lime cut into wedges

How to Make Thai Chicken and Vegetable Noodle Bowl


  1. Place the rice noodles in boiling salted water and let sit for 10 minutes until softened. Drain and set aside. Mix the Thai Curry paste and chicken together. Mix the soy sauce, water, fish sauce and cornstarch together and set aside.
  2. Place half the oil in a large skillet. Cook the chicken until browned on all sides. Remove from pan. Wipe pan out with paper towel. Add remaining oil.
  3. Add the cauliflower, carrots, garlic, mushrooms, red bell pepper and green onions. Stir fry until softened. Add the soy sauce mixture and cook until thickened. Stir in the chicken and noodles. Serve garnished with hemp seeds, cilantro and a squeeze of lime.

Printable Recipe Card

About Thai Chicken and Vegetable Noodle Bowl

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai

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