Tangy Grilled Chicken with Thai Rice Noodles

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Tangy Grilled Chicken with Thai Rice NoodlesCombination of rice noodles and chicken always rocks! The following recipe includes chewy and seasoned rice noodles with tangy and spicy boneless chicken chunks. It should be served hot with a sprinkle of chili flakes. The fiery sauce used as a base is loaded with tomatoes, red chilies, and light soy sauce. You can also add the leftovers of this recipe in a soup with a thick consistency. Vegetarians can use the combination of multiple seasonal vegetables using the same seasoning ingredients mentioned below. You can also add some flavored tofu to increase the number of servings. Regular noodles may not give the best results, but if you do not like rice noodles, roast the wheat noodles before adding in the recipe.

Tangy Grilled Chicken with Thai Rice Noodles
Tangy Grilled Chicken with Thai Rice Noodles

Grilled chicken with Thai rice noodles

Try this simple and delicious combination of tangy grilled chicken served with equally scrumptious Thai rice noodles preparation giving it a balanced texture.

Preparation Time: 45 minutes
Cooking time: 25 minutes
Servings: 4

  • 600 gm boneless chicken (chopped)
  • 200 gm Thai rice noodles
  • 1/2 cup tomato puree
  • 1 tsp light soy sauce
  • 1/4 tsp red chili powder
  • 1 tsp dark soy sauce
  • 1 tsp ginger garlic paste
  • pinch of white pepper powder
  • 2 tsp lime juice
  • 6 tsp olive oil
  • salt to taste


  1. Wash all the chicken pieces and pierce with a fork.
  2. Take all the chicken chunks in a bowl and add dark soy sauce, ginger garlic paste, white pepper powder, lime juice, 2 tsp olive oil and salt in it.
  3. Apply the seasoning well on the chicken pieces with your hands.
  4. Keep aside for half an hour.
  5. Grill the pieces for just 4 minutes at 250 degrees in a preheated oven.
  6. Heat 2 tsp olive oil in a flat nonstick pan.
  7. Add tomato puree in it and switch the flame to low.
  8. Season it with light soy sauce, red chili powder and salt.
  9. Simmer for about 10 minutes and keep aside.
  10. Boil rice noodles in half a liter of water for about 4 minutes.
  11. Drain excess water and keep the noodles aside.
  12. Heat 2 tsp olive oil in a wok.
  13. Add slightly grilled chicken pieces in it and saute for about 5 minutes.
  14. Add boiled rice noodles in it and stir fry for 3 to 4 minutes.
  15. Take a serving plate and pour a spoonful of hot and spicy tomato sauce.
  16. Place tangy chicken and noodles on top of it and serve hot.


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