Ingredients for Thai Rice Noodles With Chicken And Asparagus
- 1 lb rice noodles
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 lb boneless, skinless chicken breast
- 1 tbsp chili garlic sauce
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 lb asparagus spears
- chopped green onions (optional garnish)
- chopped cilantro (optional garnish)
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How to Make Thai Rice Noodles With Chicken And Asparagus
- Cook rice noodles according to package directions. Usually, this involves soaking in hot water for 15-20 minutes, then rinsing under cold water.
- While noodles are soaking, prepare the chicken and vegetables. Trim and cut the asparagus into 2-inch pieces.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Add 2 cloves minced garlic and stir-fry until fragrant (about 30 seconds).
- Add 1 pound boneless, skinless chicken breast (cut into bite-sized pieces) and stir-fry until cooked through (about 5-7 minutes).
- Add 1 tablespoon fish sauce (or 1 teaspoon salt, to taste), 2 tablespoons soy sauce, 1 tablespoon chili garlic sauce (or more to taste), and 1 tablespoon brown sugar.
- Stir until the sugar is dissolved and the sauce slightly thickens.
- Add the drained rice noodles and asparagus to the skillet.
- Toss everything together until the noodles are heated through and the asparagus is tender-crisp (about 2-3 minutes).
- Serve immediately. Garnish with chopped green onions or cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
17g
Fat
8g
Carbs
18g
