Thai Chicken With Noodles(A La Ralph And Pam)
A flavorful Thai-inspired chicken and noodle dish featuring spicy, nutty, and tangy flavors, perfect for those craving bold, comforting Asian cuisine.
Ingredients
- 3 Tbsp. tahini, peanut butter or almond butter ⓘ
- 1 lb. linguine ⓘ
- 8 to 9 cloves garlic ⓘ
- 8 to 9 scallions ⓘ
- 4 chicken breasts ⓘ
- 1 1/2 c. low sodium chicken broth ⓘ
- 1 1/2 tsp. sesame seed
- 2 Tbsp. sesame oil
- 2 Tbsp. olive oil ⓘ
- 3 Tbsp. soy sauce ⓘ
- 2 Tbsp. rice vinegar ⓘ
- 1 Tbsp. sugar ⓘ
- 2 Tbsp. minced ginger
- 1 to 2 Tbsp. chili paste (Thai/Vietnamese) ⓘ
- 1 cucumber, peeled, cored and diced ⓘ
Instructions
- Prepare chicken breasts by poaching, then cooling and dicing into cubes.
- Saute garlic, ginger, and the white part of scallions until tender.
- Add chili paste and saute with the garlic and ginger mixture.
- Stir in soy sauce, rice vinegar, and sugar; continue to cook while stirring.
- Add reserved chicken broth and tahini; simmer the sauce.
- Add diced chicken to the sauce and toss with cooked linguine or noodles.
- Sprinkle with toasted sesame seed and chopped green scallions to garnish.
- Arrange peeled, cored, and diced cucumber around the edge of the plate for presentation.
Tips & Substitutions
For a creamier sauce, consider adding a splash of coconut milk. If you don't have tahini, peanut butter is an excellent substitute. When cooking the chicken, ensure it's fully cooked by checking the internal temperature reaches 165°F. To enhance flavors, let the chicken marinate in the sauce for a few minutes before serving. This recipe pairs beautifully with Thai Style Pumpkin Soup for a complete meal.
Serving Suggestions
Serve the Thai Chicken with Noodles hot, garnished with the toasted sesame seeds and chopped green scallions. For a refreshing contrast, accompany the dish with a simple salad or steamed vegetables. This dish also works well with a side of Cook-Up Rice, enhancing the overall meal experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to prevent the noodles from drying out. Heat in a skillet over medium heat until warmed through, stirring occasionally. Alternatively, microwave in short intervals, stirring in between, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Thai Chicken With Noodles(A La Ralph And Pam) contains roughly 1193 calories, with 60g protein, 62g carbohydrates, and 83g fat. It is an excellent source of protein (120% of the Daily Value), dietary fiber (66% of the Daily Value), and vitamin C (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of noodles for this recipe?
Absolutely! While linguine is used here, you can substitute with rice noodles or whole wheat pasta. Each type will give a different texture and flavor, allowing you to customize the dish to your liking. Just adjust the cooking time according to the noodle type for best results.
Is this dish spicy?
The spice level can be adjusted by varying the amount of chili paste used. Start with 1 tablespoon for a mild flavor, and increase to 2 tablespoons for more heat. You can also serve additional chili paste on the side for those who prefer a spicier kick.
Can I prepare this dish ahead of time?
Yes, you can prepare the sauce and cook the chicken in advance. Store them separately in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce, combine with the cooked noodles, and add the chicken for a quick meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).