• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Thai Noodles with Chicken and Sprouts

  • Recipe Submitted by on

Category: Poultry, Thai, Vegetables

 Ingredients List

  • 1/2 lb Dried thin flat rice
  • -noodles; 1/8" wide
  • Boiling water
  • 1/2 c Chicken broth
  • 3 tb Fish sauce; OR
  • -reduced-sodium soy sauce
  • 3 tb Fresh lime juice
  • 1 1/2 tb Sugar
  • 1/2 ts Mild ground red chile; OR
  • -chili powder
  • 1/2 c Vegetable oil
  • 2 Boned and skinned chicken
  • -breasts halves; thin sliced
  • -crosswis
  • 6 Green onions; cut in 1"
  • -pieces
  • 3 Cloves garlic; finely
  • -chopped
  • 2 lg Eggs; beaten
  • 3 c Fresh mung bean sprouts
  • 1 c Sunflower sprouts
  • 1/4 c Shelled roasted sunflower
  • -seeds


In large, heatproof bowl, soak noodles in boiling water to cover, stirring
gently, until softened3 to 5 minutes. Drain in colander and set aside. In
small bowl, combine roth, fish sauce, lime juice, sugar and chile; set

Heat wok or nonstick 5-quart saucepot over high heat. And oil and chicken;
stir-fry until well browned. Reduce heat to medium. Add onions and garlic;
stir-fry 1 minute. With slotted spoon, transfer chicken mixture to bowl and
set aside.

Add eggs to skillet and cook until scrambled, breading them into small
pieces as they cook. Add bean sprouts; stir-fry 2 minutes. Add noodles and
broth mixture; gently stir noodles until softened and most of liquid
evaporates. Add chicken mixture, tossing gently; transfer to serving
platter or divide among serving plates. Sprinkle with sunflower sprouts and
sunflower seeds. Serve immediately.

NOTES : Dried rice noodles can be found in Asian markets and health-food
stores. If unavailable, however, substitue an 8-ounce package of linguini,
cooked follow package directionsnot soaked as in Step 1. Fish sauce,
also called nam pla, is an amber-colored liquid that lends a unique
saltiness to foods. Used in everything from soups and curries to
stir-fries, it is a staple in Thai cooking. Several brands are available in
this country; look for them in Asian markets and gourmet stores. Nouc mam,
a Vietnamese fish sauce that is also widely available, may be substituted.

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