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Thai Chicken On Noodles

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Thai Chicken On Noodles

Some of my favourite flavours all in one bowl. Use your favourite brand of Thai paste and be aware that they vary greatly especially in chilli-heat factor.


  • 1 double chicken breast ( without skin)
  • 2 stalks lemon grass, thinly sliced
  • 2 each red and green chillies, deseeded and sliced
  • about 4 tblsp Thai red curry paste
  • 4 cups chicken stock
  • 6-8 shiitake mushrooms
  • 125 grams rice vermicelli noodles
  • ¼ cup coriander leaves
  • salt and pepper, fish sauce and lime or lemon juice to season


  1. Finely slice the chicken breast and toss in the hot oil in a wok or deep frying pan.
  2. Add the lemon grass, chillies, curry paste and cook a further minute.
  3. Stir in the chicken stock and shiitake mushrooms and vermicelli noodles bring to a simmer for 3 minutes until the noodles are soft. Scatter in the coriander and season with salt, pepper, fish sauce and lime or lemon juice. Serve in bowls.

Cooks Tips

- Only use the white part of the lemon grass stalk. - add a couple of slices fresh ginger, 1-2 kaffir lime leaves, or ½ cup crispy fried shallots as optional extras

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