Chicken, rice noodles, crisp veggies, and Thai chili sauce blend for a vibrant, bold taste experience.
# 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
→ Noodles
10 - 9 ounces rice noodles
→ 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
# Preparation Steps:
01 - In a bowl, combine soy sauce, fish sauce, lime juice, honey, Thai sweet chili sauce, minced garlic, grated ginger, and sliced Thai chilies. Mix thoroughly. Divide the mixture, reserving half for serving and using the remainder to marinate the chicken for 15 minutes.
02 - Boil rice noodles according to package directions. Drain and rinse with cold water. Set aside until assembly.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken, stir-fry for 4–5 minutes until fully cooked. Remove and set aside.
04 - In the same pan, add red bell pepper, snap peas, and carrots. Stir-fry for 2–3 minutes until slightly tender.
05 - Return chicken to the pan with cooked noodles. Pour in reserved sauce and toss over medium heat for 2 minutes until ingredients are heated through and evenly coated.
06 - Divide into bowls. Top each serving with spring onions, bean sprouts, chopped cilantro, roasted peanuts, and lime wedges.
