Thai Chicken Noodles
Why you’ll love this recipe
- Homemade sauce!
- Easily customize you vegetables and protein.
- Each serving of Thai Chicken Noodles has 43 grams of protein!
- Adjust the spice level by simply adding red pepper flakes or sriracha before serving.
Why homemade sauce?
Well .. because it’s easy! It also uses a sugar replacement and has zero additives making it the perfect sauce for these Thai Chicken Noodles.
Can you use other meats beside chicken?
Absolutely! Use ground turkey, beef, pork or sliced beef. Follow the Thai Chicken Noodles instructions the same for any ground or sliced meat you use. Just be sure to cook it through prior to adding any other ingredients. For sliced beef I would error on a slight sear as it will continue to cook throughout the cooking process and could be overdone by the end. If you use a flank steak I would suggest marinating it in some coconut aminos and lime juice for at least 30 minutes prior to using to tenderize it.
What is tapioca flour and why do you always use it?
Tapioca flour is flavorless and mixes quickly unlike all-purpose flour which needs to cook a little longer to get rid of the powder-like texture. Tapioca flour is also gluten free. For this recipe we are using a tapioca flour slurry to thicken the Thai Chicken Noodles sauce at the end. You can also use cornstarch or any other thickener you’d like.
Is this gluten and dairy free
Sure is! These Thai Chicken Noodles are both dairy free and gluten free. The Thai noodles are gluten free and by using the tapioca flour to thicken vs. cornstarch.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these Thai Chicken Noodles.
Chicken Breast: this recipe uses 1 pound of boneless skinless chicken breast chopped into bite size pieces. You can use ground meat like turkey, beef or pork or sliced beef for this recipe.
Homemade Stir Fry Sauce: using Coconut Aminos, which is far less salty than Soy Sauce, Swerve Brown sugar replacement, Fish Sauce and Tamarind Paste you’ll have a delicious homemade sauce for this recipe. Tamarind paste and puree work for this recipe.
Thai Stir Fry Noodles: linked are the noodles I am using for this recipe. You can use all stir fry noodles, all zoodles or Healthy Noodles to make it extremely low carb.
Vegetables: this recipe has red bell pepper and zucchini. You can substitute or add any vegetables you’d like. The zucchini is spiralized to be a noodle.
Egg: you’ll need one whole egg and one egg white. You can use as many eggs as you’d like!
Tapioca Flour: to thicken the sauce at the end we are using a tapioca flour slurry. You can substitute with a cornstarch of flour slurry.
Topping Ideas: top these noodles with green onions, peanuts, lime juice, cilantro or red pepper flakes.
How to make these Thai Chicken Noodles:
Prep the zoodles
Chop the end off the zucchini and using a spiralizer, slice into zoodles. Place the zoodles on a paper towel, sprinkle with salt and let sit while you prepare the dish. This helps get the moisture out of the zucchini.
Cook the chicken
Heat olive oil in a pan over medium heat. Add garlic and chopped chicken to the hot oil. Cook until the chicken is cooked through. Approximately 5 minutes, stirring often so it cooks through on all sides.
Prep sauce and noodles
While the chicken is cooking add all the sauce ingredients to a bowl or jar and combine, slice your red bell pepper into thin strips and cook your noodles. Cook the stir fry noodles according to the package directions (boil for 4-6 minutes and rinse in cold water. Tip: break in half before boiling to help distribute throughout the dish for serving). Be sure to weigh the noodles uncooked.
Combine ingredients
Once the chicken has cooked through add the red bell pepper to the pan and sauté for a few minutes to soften the peppers.
Add eggs
Push the chicken and bell pepper off to the side of the pan and add the eggs. Scramble until completely cooked and mix in with the chicken.
Add ingredients
Pat the zoodles dry and cut in half to help distribute throughout the dish to make serving easier. Add the zoodles to the pan with the chicken.
Thicken sauce
Add the cooked and drained stir fry noodles and sauce. Mix together well to combine. Let the noodles simmer for a few minutes. Mix the tapioca with water to create a slurry and add to the dish. Mix together to thicken the sauce.
Garnish and enjoy!
Add chopped green onions, cilantro and peanuts. Serve and enjoy your Thai Chicken Noodles!
What to serve with this recipe?
These Thai Chicken Noodles are great as a stand alone meal. Serve with additional chopped peanuts, cilantro, green onions, red pepper flakes or fresh lime wedges.
What is the serving size for these noodles?
Serving size is approximately 255 grams for these Thai Chicken Noodles. The recipe makes 4 servings.
Tip: break the stir fry noodles in half prior to boiling to make them easier to mix throughout the dish for serving.
Nutrition facts are an estimate. As always, for the most accurate measurement per serving weigh your final dish (minus the pan!) and divide by the total serving amount.
If you like this recipe be sure to check out some of our other easy recipes!
- Ground Chicken Stir Fry
- Taco Mac and Cheese
- Turkey Tater Tot Casserole
- Cracked Out Tater Tot Casserole
- Big Mac Casserole
Thai Chicken Noodles
📱 MyFitnessPal & MacrosFirst App Users
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Equipment
- Spiralizer
Ingredients
- 1 lbs. chicken breast boneless, skinless
- 1 large zucchini 142g
- 1 red bell pepper thinly sliced
- 1 tsp. olive oil
- 1 garlic clove minced
- 1 egg
- 1 egg white
- 4 oz. Thai Stir Fry Noodles
- 1/4 tsp. tapioca flour
- 1/2 tsp. water
Sauce
- 2 tbsp. fish sauce
- 2 tbsp. coconut aminos
- 3 tbsp. Swevre brown sugar replacement
- 1.5 tbsp. tamarind paste
- 1/4 tsp. garlic powder
Toppings
- 14 g chopped peanuts included in nutrition
- 2 green onions chopped
- cilantro optional
- red pepper flakes optional
Instructions
- Chop the end off the zucchini and using a spiralizer, slice into zoodles. Place the zoodles on a paper towel, sprinkle with salt and let sit while you prepare the dish. This helps get the moisture out of the zucchini.
- Heat olive oil in a large pan over medium heat. Add garlic and chopped chicken to the hot oil. Cook until the chicken is cooked through. Approximately 5 minutes, stirring often so it cooks through on all sides.
- While the chicken is cooking add all the sauce ingredients to a bowl or jar and combine, slice your red bell pepper into thin strips and cook your noodles. Cook the stir fry noodles according to the package directions (boil for 4-6 minutes and rinse in cold water. Tip: break in half before boiling to help distribute throughout the dish for serving). Be sure to weigh the noodles uncooked.
- Once the chicken has cooked through add the red bell pepper to the pan and sauté for a few minutes to soften the peppers.
- Push the chicken and bell pepper mixture off to the side of the pan and add the eggs. Scramble until completely cooked and mix in with the chicken.
- Pat the zoodles dry and cut in half to help distribute throughout the dish to make serving easier. Add the zoodles to the pan with the chicken.
- Add the cooked and drained stir fry noodles and sauce. Mix together well to combine. Let the noodles simmer for a few minutes. Mix the tapioca with water to create a slurry and add to the dish. Mix together to thicken the sauce.
- Add chopped green onions, cilantro and peanuts. Serve and enjoy!
Notes
- All nutrition facts are an estimate.
- Tamarind Paste or Puree will work the same for this recipe.
- Lower the carbs by using all zoodles, Healthy Noodles or a combination of both.
I make this fairly regularly and it’s so tasty. You can’t even tell half the noodles are zucchini and the peanuts on top are like the cherry on top!
This recipe is definitely a favorite at my house! My 9 year old will always go back for seconds and says when school starts back up he wants this in his lunchbox for his school lunches!
What a huge compliment!! So glad you and your family love this one! Thank you
Great, as usual! I didn’t have and was not able to find the tamarind paste so subbed worcestershire sauce which likely made it a tad saltier, but will definitely keep on the list!
I tried a similar “healthy” version of this recipe so I wasn’t sure this would be much better. I was sooo wrong!! Absolutely delicious! Love!
Yay!!! That makes me so happy to hear!