Tender chicken, rice noodles, and vegetables tossed in a zesty Thai chili sauce. Perfect for a flavorful weeknight meal.
# Components:
→ Protein
01 - 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
→ Marinade & Sauce
02 - 3 tablespoons soy sauce
03 - 2 tablespoons fish sauce
04 - 2 tablespoons lime juice
05 - 2 tablespoons honey or brown sugar
06 - 2 tablespoons Thai sweet chili sauce
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1–2 red Thai chilies, finely sliced (to taste)
→ Noodles
10 - 9 oz rice noodles (medium or wide)
→ Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 cup snap peas, trimmed and halved
13 - 2 carrots, julienned
14 - 2 spring onions, sliced
15 - 1 cup bean sprouts
→ Garnish
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 cup roasted peanuts, chopped
18 - Lime wedges
# Directions:
01 - Combine soy sauce, fish sauce, lime juice, honey or brown sugar, Thai sweet chili sauce, garlic, ginger, and finely sliced Thai chilies in a bowl. Mix thoroughly. Reserve half for the finishing sauce and use the remainder to marinate the chicken for at least 15 minutes.
02 - Boil rice noodles per package directions. Drain, rinse with cold water, and set aside to prevent sticking.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry 4–5 minutes until fully cooked. Remove chicken and set aside.
04 - In the same pan, add bell pepper, snap peas, and carrots. Stir-fry for 2–3 minutes until just tender but still crisp.
05 - Return chicken to the pan. Add cooked noodles and reserved sauce. Toss all ingredients over medium heat for 2 minutes until evenly combined and heated through.
06 - Divide mixture among serving bowls. Top each with sliced spring onions, bean sprouts, chopped cilantro, roasted peanuts, and lime wedges.
