Thai Noodles with Ground Chicken and Crispy Shallots
Thai Noodles with Ground Chicken and Crispy Shallots is a vibrant dish that brings the bustling streets of Thailand right to your kitchen. This recipe is a delightful combination of tender chicken, vegetables, and the rich flavor of fish sauce, all topped off with crispy shallots that add a wonderful crunch. It’s a complete meal that is not only satisfying but also packed with fresh flavors and textures.
Why It Deserves a Spot
This dish deserves a spot in your weekly meal rotation for several reasons. First, it’s quick to prepare, making it perfect for busy weeknights. The combination of savory and slightly sweet flavors from the fish sauce and sugar creates a taste explosion in every bite. Additionally, the colorful vegetables not only enhance the visual appeal but also add essential nutrients to your meal. The crispy shallots provide a gourmet touch that will impress your family and friends.
What to Buy
To prepare this delicious dish, gather the following ingredients:
- Vegetable oil – for frying the shallots
- 4 large shallots – cut crosswise into 1/4-inch-thick slices
- 5 garlic cloves – 3 sliced, 2 pressed
- 2 tablespoons Asian sesame oil
- 2-3 quarts low-salt chicken broth
- 1 lb skinless boneless chicken thighs (or breasts) – cut into 1-inch cubes
- 4 tablespoons fish sauce – divided
- 1 (6.75 oz) package rice stick noodles (maifun) – broken in half
- 8 ounces Chinese long beans, green beans, or asparagus – cut into 1-inch pieces
- 1/4 cup fresh lime juice
- 2 tablespoons raw sugar or brown sugar – divided
- 2 pinches cayenne pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 2 tablespoons chopped salted roasted peanuts
- Hot chili sauce (such as sriracha)
Gear Checklist
Before you start cooking, make sure you have the following kitchen tools:
- Large skillet or wok – for stir-frying the chicken and vegetables.
- Medium saucepan – for preparing the broth and noodles.
- Cutting board and knife – for chopping vegetables and chicken.
- Slotted spoon – for removing crispy shallots from the oil.
- Measuring cups and spoons – for precise ingredient measurements.
- Serving bowls – for plating your delicious dish.
Thai Noodles with Ground Chicken and Crispy Shallots: From Prep to Plate
Follow these simple steps to create your Thai Noodles with Ground Chicken and Crispy Shallots:
Step 1: Prepare the Shallots
In a large skillet, heat about 1 cup of vegetable oil over medium-high heat. Once the oil is hot, carefully add the sliced shallots. Fry them until they become golden brown and crispy, which should take about 3-5 minutes. Use a slotted spoon to remove the shallots and place them on paper towels to drain excess oil. Set aside.
Step 2: Sauté the Garlic
In the same skillet, lower the heat to medium and add 2 tablespoons of Asian sesame oil. Once heated, add the sliced garlic and sauté until fragrant, approximately 1-2 minutes. Be careful not to burn the garlic.
Step 3: Cook the Chicken
Next, add the cubed chicken to the skillet. Season with 2 tablespoons of fish sauce and cook until the chicken is browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
Step 4: Prepare the Broth and Noodles
While the chicken is cooking, bring 2-3 quarts of low-salt chicken broth to a gentle boil in a medium saucepan. Add the broken rice stick noodles and cook according to package instructions, usually about 3-5 minutes. Once cooked, drain the noodles and set aside.
Step 5: Add Vegetables
Once the chicken is fully cooked, add the chopped long beans (or your choice of greens) to the skillet. Stir-fry for about 2-3 minutes until the vegetables are tender yet crisp.
Step 6: Combine Ingredients
In a small bowl, whisk together the remaining 2 tablespoons of fish sauce, lime juice, raw sugar, and cayenne pepper. Pour this mixture over the chicken and vegetable combination in the skillet. Add the cooked noodles and toss everything together until well combined and heated through.
Step 7: Serve
Remove the skillet from heat. Serve the Thai Noodles with Ground Chicken and Crispy Shallots in bowls. Top each serving with the crispy shallots, chopped cilantro, green onions, and a sprinkle of roasted peanuts. Drizzle with hot chili sauce for an extra kick if desired.
Fit It to Your Goals
This recipe is versatile and can be adapted to fit various dietary preferences:
- Protein Swap: Substitute chicken with tofu or shrimp for a different protein source.
- Vegetable Variations: Use whatever vegetables you have on hand, such as bell peppers, carrots, or broccoli.
- Spice Level: Adjust the cayenne pepper and chili sauce to suit your heat preference.
- Gluten-Free Option: Ensure that you are using gluten-free rice stick noodles and check the fish sauce for gluten-free certification.
Flavor Logic
The beauty of Thai Noodles with Ground Chicken and Crispy Shallots lies in its balanced flavor profile:
- Umami: The fish sauce provides a deep, savory flavor that enhances the dish.
- Sweetness: Raw sugar or brown sugar adds a touch of sweetness that balances the salty elements.
- Acid: Fresh lime juice brightens the dish, giving it a refreshing zing.
- Texture: The crispy shallots offer a delightful crunch that contrasts with the tender noodles and chicken.
Storing, Freezing & Reheating
To ensure your Thai Noodles with Ground Chicken and Crispy Shallots stays fresh, follow these guidelines:
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The crispy shallots may lose their crunch, so consider storing them separately and adding them just before serving. If you have more leftovers than you can eat, you can freeze the noodles and chicken mixture for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat in a skillet over medium heat, adding a splash of chicken broth to prevent sticking.
Thai Noodles with Ground Chicken and Crispy Shallots FAQs
Can I use other types of noodles?
Yes! While rice stick noodles are traditional, you can substitute them with other types of noodles such as soba or udon, keeping in mind that cooking times may vary.
Is this recipe spicy?
The spice level can be adjusted based on your preference. You can reduce the cayenne pepper and omit the chili sauce, or add more for a spicier kick.
How can I make this dish vegetarian?
To make this dish vegetarian, you can replace the chicken with tofu and use a vegetarian fish sauce or soy sauce. Ensure the broth is vegetable-based.
What can I serve with this dish?
This dish is delicious on its own, but you can serve it with a side of Asian-inspired salad or spring rolls for a complete meal.
Serve & Enjoy
Now that you’ve created your Thai Noodles with Ground Chicken and Crispy Shallots, it’s time to dig in! Gather your family or friends, and enjoy the burst of flavors and textures that this dish has to offer. The combination of fresh ingredients and robust flavors will make this a favorite in your household. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to impress. Happy cooking!
Thai Noodles with Ground Chicken and Crispy Shallots
Ingredients
Equipment
Method
- In a large skillet, heat about 1 cup of vegetable oil over medium-high heat. Once hot, carefully add the sliced shallots. Fry until golden brown and crispy, about 3-5 minutes. Use a slotted spoon to remove shallots and place on paper towels to drain. Set aside.
- In the same skillet, lower the heat to medium and add 2 tablespoons of Asian sesame oil. Once heated, add sliced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Add cubed chicken to the skillet. Season with 2 tablespoons of fish sauce and cook until browned and cooked through, about 5-7 minutes, stirring occasionally.
- While the chicken is cooking, bring 2-3 quarts of low-salt chicken broth to a gentle boil in a medium saucepan. Add broken rice stick noodles and cook according to package instructions, about 3-5 minutes. Drain and set aside.
- Once chicken is fully cooked, add chopped long beans (or your choice of greens) to the skillet. Stir-fry for about 2-3 minutes until tender yet crisp.
- In a small bowl, whisk together the remaining 2 tablespoons of fish sauce, lime juice, raw sugar, and cayenne pepper. Pour this mixture over the chicken and vegetable combination in the skillet. Add cooked noodles and toss until well combined and heated through.
- Remove from heat. Serve in bowls topped with crispy shallots, chopped cilantro, green onions, and a sprinkle of roasted peanuts. Drizzle with hot chili sauce for extra kick if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, replace chicken with tofu and use vegetable broth.
- Adjust the spice level by modifying the amount of cayenne pepper and chili sauce.
- Consider storing crispy shallots separately to retain their crunch.
- Freeze leftovers for up to 2 months, thawing overnight in the refrigerator before reheating.
