Thai · Dinner
Spicy Stir-Fried Noodles with Chicken (Low-Calorie)
A Thai-style chicken stir-fry built on rice noodles tossed with garlic, chili and a light soy-lime sauce, using lean chicken breast and minimal oil to keep it lower-calorie. Bean sprouts and scallion add crunch, while lime and fresh chili deliver bright heat without extra fat or sugar.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.2gProtein
7.8gFat
45.1gCarbs
8.9gSugar
2.9gFiber
1380mgSodium
110mgChol
1.6gSat Fat
680mgPotassium
65mgCalcium
2.4mgIron
0.4mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice the chicken breast thinly. Soak the rice noodles in warm water until pliable. Mince the garlic and chili.
2
Sauté
Heat the vegetable oil in a wok over high heat. Add garlic and chili; stir-fry 30 seconds until fragrant and golden.
3
Cook
Add the sliced chicken to the wok; stir-fry over high heat 3 to 4 minutes until opaque and lightly browned throughout.
4
Toss
Add the softened noodles, fish sauce, soy sauce, and brown sugar; toss constantly 2 minutes until glossy and evenly coated.
5
Finish
Add the bean sprouts and scallion; toss over high heat 1 minute until sprouts soften slightly but retain crispness.
6
Plate
Transfer to a plate, scatter torn basil leaves over the top, squeeze fresh lime juice, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 4.2 oz120g dry rice noodles, soaked until pliable
- 4 cloves4 cloves garlic
- 22 fresh red chili
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp vegetable oil
- 1 cup90g bean sprouts
- 22 scallion
- 4 tbsp4 tbsp fresh basil leaves
