Who needs pasta when these no-cook bean thread (rice) noodles soak up the flavors in this awesome and easy Bean Thread Noodles with Chicken dish? It's a recipe favorite!
The Thai "magic paste" is the secret ingredient here that really highlights this recipe. Add your favorite protein (this one's with ground chicken), the crunchiness of chopped peanuts, and top with bean sprouts for a meal you won't soon forget!
Bean Sprouts (or "mung beans" as they're known in Asia) are a great topper for this easy and delicious dish!
Print Bean Thread Noodles with Chicken
Who needs pasta when these no-cook bean thread (rice) noodles soak up the flavors in this awesome and easy Bean Thread Noodles with Chicken dish? It's a recipe favorite!
- Total Time: 20 min
- Yield: 4 1x
Ingredients
- 8 oz. vermicelli bean thread noodles (rice noodles)
- 2 tablespoons canola oil
- 1 tablespoon Thai magic paste (see recipe below)
- ¾ pound minced ground chicken
- 1 Thai red chili pepper, seeded and chopped
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon light brown sugar
- 2 tablespoons rice vinegar
- 8 ounces bean sprouts
- 3 green onions, sliced
- 2 tablespoons unsalted peanuts, chopped
- ½ cup fresh cilantro, chopped
Instructions
- In a large bowl, pour boiling water over the noodles and let sit for 10 minutes. Strain and set aside.
- In a small bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, brown sugar, and rice vinegar. Set aside.
- Heat oil in a large wok over medium-high heat. Add the magic paste and the ground chicken. Brown the chicken and break up into small pieces, around 5-7 minutes. Add in the red chili pepper, bean sprouts and green onions. Stir fry about 2 minutes.
- Add the noodles to the wok, along with the sauce mixture and combine all ingredients well until heated through. Garnish with cilantro and peanuts.
Thai Magic Paste:
½ cup fresh cilantro, leaves and stems
½ tsp. ground white pepper
4 cloves garlic
1 Tbsp. fish sauce
Place all ingredients in a food processor or blender. Ground into a fragrant green paste. Store in the refrigerator for up to a week or freeze.
Notes
Adapted from: “The Food and Cooking of Thailand” by Judy Bastrya and Becky Johnson
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stove top
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 458
- Sugar: 6.2 g
- Sodium: 1123.6 mg
- Fat: 16.6 g
- Carbohydrates: 55 g
- Protein: 22.2 g
- Cholesterol: 72.2 mg
James McNulty
Your recipe for Thai Magic Sauce omits quantities of 2 ingredients. Recipe should say:
4 Cloves Garlic
1 Tbsp Fish Sauce
As it reads now, one uses 8 Cloves of Garlic and 9 Tbsp Fish Sauce. It was so much Fish Sauce that caught my eye in addition to the quantities being part of the ingredient numbering system.
Asian Caucasian
Hi James! Thanks for catching this! It's actually an error with the numerical list, not the measurements. I will adjust accordingly. I had switched to a new recipe card and my older posts haven't updated properly.