Thai Rice Noodles with Chicken

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Prep time: 00:00 HR
Cook time: 00:00 HR



Thai Rice Noodles with Chicken made with Mai Thai Rice Sticks and PRB Mushroom Soy Sauce.


  • Fresh lime juice, divided - 1/4 cup
  • Skinless, boneless chicken breast halves, cut into 3/4-inch cubes - 2 (6-ounce)
  • 5mm thick Mai Thai Rice Noodles - 8 ounces
  • Fish sauce - 1 tablespoon
  • Pearl River Bridge Mushroom Soy Sauce - 1 tablespoon
  • Fresh chili paste with garlic or sambal oelek - 1 1/2 teaspoons
  • Green onions, thinly diagonally sliced - 3 tablespoons
  • Fresh ginger, peeled and grated - 1 teaspoon
  • Garlic, minced - 1 teaspoon
  • Fresh basil - 1/2 cup
  • Lemongrass, tough outer stalks removed & very thinly sliced - 1/4 cup
  • Shallots, very thinly vertically sliced - 1/4 cup
  • Cooking oil, Salt and Sugar


Combine 2 tablespoons lemon juice and chicken in a bowl. Let it stand for 15 minutes.

Soak noodles in hot water until somewhat soft but still slightly chewy and drain.

Combine remaining 2 tablespoons lime juice and sugar, fish and soy sauce along with chili and garlic paste/ sambal oelek, with a pinch of salt and prepare a mixture.

Heat a large wok or skillet over medium-high heat. Coat it with some cooking oil. Remove chicken from juice and discard juice. Add chicken to pan and stir-fry for 4 minutes or until tender. Transfer to a large bowl and sprinkle with a large pinch of salt.

Add another 1 tablespoon oil to the wok. Add green onions, ginger, and garlic; stir-fry for 45 seconds or just until golden and fragrant. Add noodles; cook for 30 seconds, tossing well. Stir in the prepared mixture. Add chicken and cook for another 30 seconds.

While serving the noodles in plates, top each plate with shredded basil, lemongrass, and shallots.