Thai Stir-Fried Noodle Salad
A quick weeknight stir-fry of rice noodles, chicken, and crunchy bean sprouts, tossed in a tangy lime-soy sauce and topped with crispy shallots and fresh herbs. Ready in about 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 8 oz rice noodles
- 1 lb chicken breast
- 2 cups bean sprouts
- 4 stalks green onions
- 2 whole lime
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- ½ cup crispy fried shallots
Instructions
- 1
Soak the 8 oz rice noodles in hot water until pliable, about 10 minutes, then drain. They should bend easily but still be firm.
- 2
Slice the 1 lb chicken breast into thin strips. In a small bowl, whisk the 3 tbsp soy sauce with the juice of 1 lime.
- 3
Heat the 2 tbsp vegetable oil in a large skillet over high heat. Add the chicken and stir-fry until golden and cooked through, about 5 minutes.
- 4
Add the drained noodles and the soy-lime sauce. Toss constantly for 2-3 minutes until the noodles are coated and slightly charred at the edges.
- 5
Stir in the 2 cups bean sprouts and the sliced whites of 4 green onions. Cook for 1 minute, just until the sprouts are crisp-tender.
- 6
Remove from heat. Top with the 0.5 cup crispy fried shallots, the sliced green onion tops, and the remaining lime cut into wedges. Add chili flakes or fresh herbs if you like.
- 7
Serve immediately, with lime wedges on the side for squeezing.
Tools you’ll need
- large skillet or wok
- pot for soaking noodles
- small bowl
- knife and cutting board
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