Thai rice noodles with chicken and vegetables
3 servings
30 minutes
Thai rice noodles with chicken and vegetables are the embodiment of flavor harmony, where juicy chicken fillet combines with crunchy vegetables and aromatic spices. This dish has roots in Thailand's street food culture, where food is an art. Light yet rich, the noodles absorb the deep flavors of broth, oyster and soy sauces, creating a unique palette of taste nuances. The spiciness of red chili pepper adds zest while the freshness of mini asparagus and green peas brings lightness. It's not just a meal—it's a journey into the atmosphere of Bangkok's exotic markets where each ingredient tells its own story. Thai noodles are perfect for both everyday dinners and special occasions when you want to surprise loved ones with something unusual. Serve hot, garnished with fresh green leaves and chili pepper to highlight its vibrant character.
1
Fry the chicken breast on both sides on the grill (I think it’s more tender on the grill).
- Chicken breast fillet: 1 piece
2
Cut the carrot, zucchini, mushrooms, and chicken breast into strips. Slice the onion into rings, cut the asparagus in half, crush and chop the garlic.
- Carrot: 1 piece
- Courgette: 1.2 piece
- Oyster mushrooms: 100 g
- Leek (white part): 1 piece
- Baby green asparagus: 100 g
- Garlic: 2 cloves
3
Place the noodles in a deep dish and pour hot water over them for 10 minutes.
- Thin rice noodles (vermicelli): 100 g
4
In a heated pan with olive oil, sauté the mushrooms until cooked, add the vegetables (excluding asparagus and peas), garlic, and sauté for another 3 minutes.
- Oyster mushrooms: 100 g
- Carrot: 1 piece
- Courgette: 1.2 piece
- Leek (white part): 1 piece
- Garlic: 2 cloves
- Olive oil: 3 tablespoons
5
Then pour broth, oyster, and soy sauces into the pan, add peas, asparagus, and romaine leaves. Mix everything, add pepper, and simmer on medium heat for a couple of minutes.
- Chicken broth: 150 ml
- Oyster sauce: 2 tablespoons
- Soy sauce: 1 tablespoon
- Snap peas: 100 g
- Baby green asparagus: 100 g
- Baby romaine (cos) lettuce: 1 bunch
- Ground black pepper: to taste
6
Take the noodles out of the water, transfer to a pan, and mix everything. Serve on plates, garnish with chili pepper and green onions, and HURRY to the table!!!
- Thin rice noodles (vermicelli): 100 g
- Red chili pepper: 1 piece
