Day 2 – Thai-Style Garlic Chicken with Rice Noodles
This started as a way to use up leftover prawns following Christmas celebrations, but as useful as it was, I over did it with the fish sauce. So, back to the kitchen, and this time, a more budget-friendly option has been made. The results? Brilliant.
Depending on your budget, you can use fresh rice noodles, available in supermarket fridges (including in Aldi), or the cheaper and always-useful dried rice sticks. You can use chicken breast if you must, but thigh fillets work well and are much tastier and better value. I used boned-out chicken marylands at $7.99 a kilo with lovely results.
Those of you who are a bit iffy about coriander can always adjust the amount you use, but don’t be too concerned that this recipe asks for a large amount – the garlic counteracts the strong flavours beautifully. Like all good Thai food, it’s all about balance between salty, sweet and citrus. Feel free to adjust the flavours to suit.
Serves 4
INGREDIENTS
500g chicken pieces, such as 4 chicken thigh fillets, OR 2 large chicken maryland fillets; 2 x 280g packets fresh rice noodles OR 300g dried rice sticks or pad thai noodles; 1 bunch coriander; 6-8 large garlic cloves, crushed or very finely chopped; 2 bird’s-eye chillies; 4 tbsp vegetable oil; 2 limes; 2 tbsp fish sauce; 1 tbsp raw or palm sugar
METHOD
Dice the chicken into 2cm chunks and set aside.
If using fresh noodles, place them, still in their bag and unpierced, in a large saucepan of boiling water to heat for ten minutes. If using dry noodles, place the noodles in a large bowl and pour boiling water over them to completely cover. Leave to soften for next ten minutes.
While the rice noodles are heating through, place two-thirds of the bunch of coriander, the garlic cloves and de-seeded and roughly chopped chillies in the bowl of a food processor and add two tablespoons of oil. Pulse for half a minute until you have a paste.
Heat remaining oil in a wok over high heat and add the coriander and garlic paste to the oil. Cook for one minute over high heat, then add the chicken. Stir fry the chicken for 4 to 5 minutes until cooked through.
Add fish sauce, the juice of one lime and sugar to the mixture and stir briefly to combine, then add the drained hot noodles and toss well to combine. Check seasoning for salt, lime juice or sweetness and adjust as necessary.
Serve with remaining coriander leaves and a few slices of chilli scattered over the top and a wedge of the remaining lime on the side.
COST
$9.00 for four people (less if using dried noodles)
Wow, this looks great! I am going to try it with chicken breast (I have some in the fridge, although I prefer thighs!) and shirataki noodles. I will report back after!
Sounds yummy. I love rice noodles. Glad Aldi stocks them as Coles stopped stocking them.
Yum, I make a similar one, the only difference being I use Thai sweet chilli sauce instead of cutting up real ones (too scary!)
We love this Thai food! I also usually serve it with jasmine rice since i never have noodles in the fridge, i don’t know why!
That looks yummy,
Yum! Had it for dinner tonight with shirataki noodles as per amadamoo’s suggestion (on a post-Christmas reduction program!). Next time I won’t deseed the chillis for more heat.
Husband made this tonight, and we loved it. He’s very much ‘a follow the recipe to the letter’ cook, so would love some vegie suggestions to go into it. ( I would have just added whatever stir fry ingredients were in the fridge)
I would suggest diced red capsicum, pineapple pieces and baby corn, all added after the chicken and before the noodles and tossed for two minutes. You can also add roughly chopped bok choy or choy sum at the same time as the noodles as this only takes a minute or so to cook and will wilt like spinach leaves right at the end.
I have made this twice in the last week and absolutely love it! Next time I will add the vegies as suggested!! Thanks
Hi Sandra, my husband (courtesy of a tweet from John Birmingham) just recommended your site to me, I’m very excited to dive into it. I was wondering if you can recommend a non fish replacement for fish sauce, would love to do Thai food but am anaphylactic.
Thanks heaps, Amanda
I would be loathe to recommend anything other than sea salt Amanda. I’m assuming the reaction is to fish so couldn’t suggest anchovies, and the ingredients of Worcestershire sauce are a trade secret so I’m unwilling to suggest it. Ultimately fish sauce adds a salty taste so stick with sea salt which is a little sweeter and milder, and add it towards the end of cooking until you hit upon a taste balance between citrus, sweet, salty and sour that you like.
Amanda my sister is also anaphylactic to all seafoods after a fair bit of searching i found a vegan mushroom sauce that is salty and seafoody tasting without the fish! Check out your local asian grocer
Also, tamari sauce mixed with a little tamararind paste gives thai dishes a salty-tart taste that is always good too. hope this helps!
Yummy ,huge hit here . We could eat this every night !!!!