Go Back
Homemade Thai Noodles with Ground Chicken and Crispy Shallots recipe photo

Thai Noodles with Ground Chicken and Crispy Shallots

This Thai Noodles with Ground Chicken is a flavor-packed delight! With crispy shallots and vibrant veggies, it's perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Shallots:
  • 1 cup Vegetable oil for frying the shallots
  • 4 large Shallots cut crosswise into 1/4-inch-thick slices
For the Noodles:
  • 5 cloves Garlic 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 package Rice stick noodles (6.75 oz) broken in half
  • 8 ounces Chinese long beans (or 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
  • to taste Hot chili sauce (such as sriracha)

Equipment

  • Large skillet or wok
  • Medium Saucepan
  • Cutting Board and Knife
  • Slotted spoon
  • Measuring cups and spoons
  • Serving bowls

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.