Thai Lime Chicken Noodles

Dive into the vibrant flavors of Thai Lime Chicken Noodles, a quick and tantalizing meal that combines tender rice noodles, juicy chicken thighs, and a zesty lime-soy sauce. Infused with the savory depth of fish sauce, a touch of sweetness from brown sugar, and a spicy kick from red chili flakes, this dish is perfectly balanced and irresistibly fragrant. Brightened by crunchy julienned carrots, fresh bean sprouts, and a sprinkling of scallions, cilantro, and crushed peanuts, each bite offers a satisfying mix of textures. Ready in just 35 minutes, this easy-to-make stir-fry is ideal for busy weeknights or when you’re craving a restaurant-quality Thai dish at home. Garnished with a lime wedge for an extra citrusy burst, these noodles are as visually appealing as they are delicious. Perfect for fans of Thai cuisine, bold flavors, and quick meals!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 300 grams boneless, skinless chicken thighs
• 3 tablespoons lime juice
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 2 tablespoons vegetable oil
• 3 units garlic cloves, minced
• 1 teaspoon red chili flakes
• 3 units scallions, sliced
• 1 unit carrot, julienned
• 1 cup bean sprouts
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons peanuts, crushed
• 1 unit lime wedge for garnish

Directions

Step 1

Soak the rice noodles in warm water for 15-20 minutes or until softened. Drain and set aside.

Step 2

Cut the chicken thighs into bite-sized strips. In a small bowl, mix lime juice, soy sauce, fish sauce, and brown sugar. Set the sauce mixture aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the remaining tablespoon of oil. Add minced garlic and red chili flakes, stirring for 30 seconds until fragrant.

Step 5

Add the julienned carrot and cook for 2 minutes, then toss in the drained rice noodles. Pour the lime-soy sauce mixture over the noodles and toss well to coat.

Step 6

Return the cooked chicken to the pan, along with the bean sprouts and half of the scallions. Stir-fry for 2-3 minutes until everything is heated through and well combined.

Step 7

Divide the noodles into serving bowls. Garnish with the remaining scallions, fresh cilantro, crushed peanuts, and a lime wedge.

Step 8

Serve immediately and enjoy your Thai Lime Chicken Noodles!

Nutrition Facts

Serving size	973.7 grams (973.7g)

Amount per serving	% Daily Value*
Calories	1341

Total Fat 68.40g	88%
Saturated Fat 13.90g	70%
Polyunsaturated Fat 17.00g
Cholesterol 375mg	125%
Sodium 5093mg	221%
Total Carbohydrate 90.20g	33%
Dietary Fiber 10.50g	38%
Total Sugars 19.40g
Protein 97.30g	195%

Vitamin D 21IU	105%
Calcium 200mg	15%
Iron 7mg	37%
Potassium 1849mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 28.5%

Carbs: 26.4%