Recipe

Thai chicken noodle stir-fry

Quick, easy and healthy Thai chicken noodle stir-fry from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
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Ingredients

Thai chicken noodle stir-fry
  • 180 gram dried rice stick noodles
  • 700 gram breast fillets, sliced thinly
  • 2 centimetre piece fresh ginger (10g), grated
  • 2 tablespoon peanut oil
  • 1 1/2 cup (120g) bean sprouts
  • 300 gram baby buk choy, chopped coarsely
  • 1/3 cup (80ml) lime juice
  • 1/3 cup (60ml) sweet chilli sauce
  • 2 teaspoon fish sauce
  • 1 1/2 tablespoon caster sugar
  • 2 tablespoon chopped fresh coriander
  • 1/3 cup torn fresh mint
  • 4 green onions, sliced thinly

Method

Thai chicken noodle stir-fry
  • 1
    Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes or until just tender; drain.
  • 2
    Combine chicken and ginger in medium bowl.
  • 3
    Heat oil in wok; stir-fry chicken mixture, in batches, until cooked through.
  • 4
    Return chicken to wok with sprouts, buk choy and combined juice, sauces, sugar, coriander and mint; stir until hot. Add onion and noodles; stir-fry until hot.

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