Best Thai Lime Chicken Noodles Recipes

Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles image

Provided by Martha Stewart

Number Of Ingredients 11

1 can (14 ounces) coconut milk
2 lemongrass stalks, bottom 4 inches only, thinly sliced
3 tablespoons Asian fish sauce
4 small boneless, skinless chicken breast halves (about 1 1/2 pounds total)
7 ounces glass (cellophane) noodles
1 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice
2 teaspoons sugar
5 Thai or regular shallots, thinly sliced
2 fresh Thai chiles, thinly sliced
1 1/2 cups packed Thai or regular basil leaves
3 fresh or frozen kaffir lime leaves, thinly sliced

Steps:

Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.

Thai Lime Chicken & Noodles image

Provided by Debi9400

Categories Chicken

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 (250 g) package dried rice noodles, stick
2 teaspoons vegetable oil
1 tablespoon ginger, minced
1 tablespoon lemongrass, paste
1 teaspoon red chili pepper flakes
1 lb minced chicken
1/4 cup lime juice
1/4 cup fish sauce
1/2 cup fresh cilantro, chopped
3/4 cup fresh basil, chopped
4 green onions, chopped fine
1 jalapeno, seeded and finely chopped (optional, add with ginger)
1 lime, to serve

Steps:

In a large covered pot, boil enough water to cover the noodles. Remove from heat and place noodles. Leave for about 10 minutes or until tender. Drain.
Meanwhile:.
Heat a non-stick frying pan over high heat. Add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute.
Add the minced chicken and cook, stirring until cooked through. (about 6 or 7 minutes).
Stir in the lime juice, fish sauce, cilantro, basil and onions.
Serve over hot noodles with lime wedges to squeeze over top.