Thai · Dinner
Spicy Stir-Fried Noodles with Chicken (Gluten-Free)
Chicken thigh is stir-fried in a hot wok with garlic and chilies using fish sauce and gluten-free tamari until glossy, then tossed with rice noodles, egg, and Thai basil. Bean sprouts and scallion keep the dish fresh and crisp, finished with lime.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.2gProtein
24.6gFat
52.8gCarbs
9.8gSugar
4.1gFiber
1580mgSodium
352mgChol
5.9gSat Fat
820mgPotassium
95mgCalcium
4.2mgIron
0.9mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice chicken thigh thinly, mince garlic, slice chilies and onion and bell pepper, cut scallion into 1-inch pieces.
2
Heat vegetable oil in a wok over high heat until shimmering, add garlic and sliced chilies, stir 20 seconds until garlic is pale gold.
3
Add sliced chicken thigh and sear undisturbed for 1 minute over high heat until opaque, then stir-fry 2 minutes until cooked through.
4
Crack egg into wok and scramble 30 seconds over high heat, then mix through chicken and vegetables.
5
Add onion and bell pepper, stir-fry over high heat for 1 minute until onion is translucent at edges.
6
Add cooked rice noodles, tamari, fish sauce, oyster sauce, and sugar, toss over high heat for 2 minutes until glossy.
7
Add bean sprouts, scallion, and Thai basil, toss 30 seconds over high heat until basil wilts and turns dark green.
8
Plate
Transfer noodles to a plate, squeeze lime juice over top, and serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 7 oz200g rice noodles, wide, cooked
- 22 eggs
- 4 cloves4 cloves garlic
- 44 fresh red chilies
- 1/2 cup50g onion
- 11 red bell pepper
- 1/2 cup30g scallion
- 1/2 cup20g bean sprouts
- 2/3 cup20g fresh Thai basil leaves
- 2 tbsp2 tbsp gluten-free tamari
- 3 tsp3 tsp fish sauce
- 2 tsp2 tsp oyster sauce, gluten-free
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp lime juice
