Recipe By Sharon
Published Feb 7th
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 570.8

A spicy Thai noodle dish with chicken and vegetables.

Recipe Ingredients

  • ½ pound dried rice noodles
  • 1 pound skinless, boneless chicken breast halves
  • 1 dash soy sauce
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cucumber, coarsely chopped
  • 1 carrot, grated
  • 10 mushrooms, halved
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 ½ tablespoons red chile sauce
  • ¾ cup peanut sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Cooking Directions

  1. 1 Cook rice noodles according to package directions.
  2. 2 Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
  3. 3 In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
  4. 4 Toss cooked rice noodles with saute. Garnish with sesame seeds.

Nutrition Facts

  • Calories 570.8
  • Carbohydrate 65.4 g
  • Cholesterol 65.9 mg
  • Fat 18.5 g
  • Fiber 5.4 g
  • Protein 36.9 g
  • Saturated Fat 3.6 g
  • Sodium 371.7 mg
  • Sugar 5.3 g


  1. Thanks Sharon for sharing the recipe. May I add a little note for member TAPJ? This recipe calls for peanut sauce, but if it's not your liking you should try ground roaster peanuts. Here in Thailand that is what we use in various noodle dishes. Just 1-3 table spoons (I often put 4 spoons!) per - Read more ...
  2. Oh my stars is this ever FANTASTIC!! The flavors are so rich and complex. Since some of my family claims to dislike Thai food I cheated by using cayenne instead of the chili sauce and calling it "Chinese stir fry." My husband proceeded to eat 4 helpings and my extremely picky 7 year old even - Read more ...
  3. Fantastic! I'm enjoying this dish as I type this review. Tastes like it was made in a high-quality Thai restaurant not in my very own kitchen! I love my stir-fries to have very strong flavors and to be fiery hot so I was a bit more liberal with the ginger and hot sauce. I also - Read more ...
  4. This was a really quick and easy dish to whip up. The texture was a bit gloggy but overall it tasted yummy.
  5. This is a very good recipe, in Thai food the veggies should all be tender crisp, not overdone and soggy. Some tips on cooking the vegetables: onion in first, when it just barely starts to soften, throw in the mushrooms. Cook for only 1 or 2 minutes, then add the peppers and the sauces. Continue - Read more ...
  6. The tast was quite nice but I will definately leave out the cucumber next time I make it.
  7. I loved this recipe, but I didn't follow it exactly. I didn't have sesame oil, oyster sauce, or sesame seeds. I also substituted some broccoli for the cucumber and mushrooms. Even with the missing ingredients I thought it was great. I had a bottle of spicy Szechuan sauce on the table so others could add - Read more ...
  8. We love this recipe, and the rice noodles are a nice change from our usual rice, pasta, or potatoes. We only use half a cucumber, and make our own peanut sauce, using: 2 Tbsp soy sauce, 2 Tbsp water, 1/2 cup peanut butter, sugar, garlic powder; heat gently (either stovetop or microwave) til peanut butter - Read more ...
  9. This was great! I don't like really spicy stuff and this was just spicy enough to challenge me - in a good way. Very light and the peanut flavor wasn't too overwhelming if you don't like peanuts. HIGHLY recommend...will be cooking for guests.