The amount of fish sauce used in this recipe depends on brand selected and personal taste.


  • 1/2 pound rice noodles
  • 1/4 cup oil
  • 2 cloves garlic, finely chopped
  • 1 scant teaspoon shredded pickled salted radish
  • 1/4 pound boneless chicken breast, sliced
  • 1 egg, slightly beaten
  • 1/2 pound bean sprouts
  • 1 tablespoon catsup
  • 1 teaspoon soy sauce
  • 1/4 cup coarsely chopped peanuts or macadamia nuts
  • 1 teaspoon sugar
  • 1 to 2 tablespoons fish sauce
  • 1 tablespoon dried ground salted shrimp (optional)
  • 1 ounce chives, cut into 2-inch lengths
  • Garnish: Chinese parsley sprigs
  • 1 lime, quartered
  • 1 teaspoon dried red chile pepper flakes (optional)


Soak rice noodles in warm water for 30 minutes; drain. Heat oil in a wok on high heat and cook garlic and salted radish until light brown. Add chicken and egg; stir fry for 3 to 4 minutes. Add rice noodles and half of the bean sprouts; mix well. Stir in catsup, soy sauce, peanuts, sugar, fish sauce, and ground salted shrimp; cook for 3 minutes. Add chives and remaining bean sprouts; mix well. Serve hot. Garnish with Chinese parsley, lime quarters and red chili flakes. Sprinkle with additional chopped peanuts, if desired.

3 to 4 servings.

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Submitted 6/13/05.
Source: Keo's Thai Cuisine
Submitted By: Joy Bowers
Thai Noodles With Chicken