Spicy Thai chili noodles tossed with juicy chicken, crisp veggies, and a zesty, aromatic sauce.
# The Ingredients You'll Need:
→ Protein
01 - 1 pound 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 to 2 red Thai chilies, finely sliced (to taste)
→ Noodles
10 - 9 ounces 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
# Step-by-Step Instructions:
01 - In a mixing bowl, combine soy sauce, fish sauce, lime juice, honey or brown sugar, Thai sweet chili sauce, minced garlic, grated ginger, and sliced Thai chilies. Blend thoroughly and divide in half; reserve one portion for the sauce and use the remaining portion to marinate the chicken for at least 15 minutes.
02 - Prepare rice noodles according to package directions. Drain and rinse under cold water to prevent sticking; set aside.
03 - Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add marinated chicken, stir-fry for 4 to 5 minutes until cooked through. Transfer chicken to a plate and keep warm.
04 - Using the same pan, add bell pepper, snap peas, and carrots. Stir-fry for 2 to 3 minutes until just tender but still crisp.
05 - Return cooked noodles, chicken, and reserved sauce to the pan. Toss with vegetables over medium heat for 2 minutes until evenly coated and heated through.
06 - Divide among individual bowls. Garnish with spring onions, bean sprouts, chopped cilantro, roasted peanuts, and lime wedges before serving.
