I make this Thai noodle dish when I want something that feels like a restaurant meal but comes together without drama. It’s bright, savory, and textural—soft rice noodles and tender ground chicken tossed with lime and sesame, finished with crunchy fried shallots and garlic. It feeds a small crowd and holds up well if you need to prep parts ahead.

The method breaks into clear stages: fry aromatics, poach and season the chicken in broth, cook the noodles and vegetables in that same broth, then combine and top. It’s forgiving and fast once you get the timing down. I’ll walk you through the exact steps and give practical tips so your shallots crisp perfectly and the chicken stays tender.

Everything you need is below: an accurate shopping list, the step-by-step recipe straight from the original directions, tools, common errors and how to avoid them, plus storage guidance. No fuss. Just good, repeatable food.

Shopping List

Vegetable oil (for frying) — Used for frying shallots and garlic; get a neutral oil with a high smoke point.
4 large shallots, cut crosswise into 1/4-inch-thick slices — Fry until golden brown for crunch and sweet onion flavor.
5 garlic cloves; 3 sliced, 2 pressed — Sliced for frying (crispy garnish), pressed for sesame–garlic oil.
2 tablespoons Asian sesame oil — Makes the sesame–garlic oil that seasons the dish.
2-3 quarts low-salt chicken broth — Cooking liquid for poaching chicken and for cooking noodles and vegetables.
1 lb skinless boneless chicken thighs (or breasts) cut into 1 inch cubes — Pulled into coarse ground texture for the dish.
4 tablespoons fish sauce, divided — Key seasoning; used partly to dress the cooked chicken and the rest in the final toss.
1 (6.75 oz) package rice stick noodles (maifun), broken in half — Cooked in the broth; follow package timing if needed.
8 ounces Chinese long beans, green beans, or asparagus, cut into 1-inch pieces — Vegetables added to the hot broth for crisp-tender texture.
1/4 cup fresh lime juice — Bright acid to finish and balance the fish sauce and sugar.
2 tablespoons raw sugar or brown sugar, divided — A touch goes in the dressing and a pinch is sprinkled on top.
2 pinches cayenne pepper — For gentle heat in the tossed noodles.
1/2 cup chopped fresh cilantro — Fresh herbal finish.
1/2 cup chopped green onions — Adds sharp allium freshness.
2 tablespoons chopped salted roasted peanuts — Crunch and savory nuttiness on top.
Hot chili sauce (such as sriracha) — Passed at the table so people can add heat to taste.

Thai Noodles with Ground Chicken and Crispy Shallots: From Prep to Plate

Pour vegetable oil into a small saucepan or skillet to a depth of about 1/2–3/4 inch. Heat the oil to 350°F (or until shimmering). Add the 4 large shallots (sliced 1/4-inch thick) and fry, stirring often to prevent clumping, until golden brown, about 6–8 minutes. Use a slotted spoon or spider to transfer the fried shallots to paper towels to drain.
In the same oil, add the 3 sliced garlic cloves and fry, stirring, until just barely golden—about 30–60 seconds. Be careful not to burn them. Remove the garlic with a slotted spoon and drain on paper towels. Set the fried shallots and fried garlic aside.
In a small bowl, combine the 2 tablespoons Asian sesame oil with the 2 pressed garlic cloves. Stir and set this sesame–garlic oil aside.
Bring 2–3 quarts low-salt chicken broth to a boil in a large saucepan.
While the broth heats, place the 1 lb chicken (1-inch cubes) in a food processor and pulse until coarsely ground. (If you do not have a food processor, finely chop the chicken.)
Add the coarsely ground chicken to the simmering broth and simmer, stirring and breaking up any clumps with a spoon, until the chicken is cooked through and in small pieces, about 5 minutes.
Use a slotted spoon or spider to transfer the cooked chicken to a large bowl. Add 1 tablespoon of the 4 tablespoons fish sauce to the chicken and toss to coat.
Return the broth to a boil. Add the broken rice stick noodles (maifun) and cook until tender, about 3–4 minutes (follow package timing if necessary). Use a slotted spoon to transfer the noodles to the bowl with the chicken.
Return the broth to a boil again. Add the 8 ounces of green beans/long beans/asparagus (cut into 1-inch pieces) and cook until crisp-tender, about 4–5 minutes. Use a slotted spoon to transfer the vegetables to the bowl with the chicken and noodles.
To the bowl with chicken, noodles, and vegetables add the sesame–garlic oil (from step 3), 1/4 cup fresh lime juice, 1 tablespoon of the raw/brown sugar (from the 2 tablespoons), 2 pinches cayenne pepper, and the remaining 3 tablespoons fish sauce. Toss everything thoroughly to combine and coat evenly.
Transfer the tossed noodle mixture to a large shallow serving bowl. Sprinkle the 1/2 cup chopped fresh cilantro, 1/2 cup chopped green onions, 2 tablespoons chopped salted roasted peanuts, the fried shallots, and the fried garlic over the top. Sprinkle the remaining 1 tablespoon raw/brown sugar over the dish.
Serve immediately, passing hot chili sauce (such as sriracha) at the table for individuals to add to taste.

Why I Love This Recipe

First, it’s honest. The layers are simple: savory fish sauce, sharp lime, toasted sesame, sweetened subtly with sugar, and crunchy fried aromatics. Each bite gives you one or two of those notes and the contrast keeps you going back.

Second, the technique is smart. Poaching the coarsely ground chicken in broth gives more flavor than dry-sautéing and keeps the chicken tender. Cooking the noodles and vegetables in the same broth saves a pot and builds cohesion in the finished dish.

Finally, it’s flexible. The recipe calls for a few interchangeable items (chicken thighs or breasts, several choices for the green vegetable), so you can adapt to what’s in your fridge without losing the core flavor profile.

If You’re Out Of…

If you’re out of chicken thighs — use the chicken breasts called out as the alternative in the recipe (they’re listed in the ingredient line).
If you don’t have green beans — the recipe lists Chinese long beans or asparagus as alternatives you can use.
If you only have one type of sugar — the recipe specifies raw sugar or brown sugar; either works as the divided amounts indicate.

Tools & Equipment Needed

Small saucepan or skillet — for frying the shallots and garlic (oil depth 1/2–3/4 inch).
Slotted spoon or spider — essential to lift fried aromatics, the cooked chicken, noodles, and vegetables out of the broth without excess liquid.
Large saucepan — to boil the 2–3 quarts of low-salt chicken broth and cook the chicken, noodles, and vegetables.
Food processor (or a sharp knife) — to pulse the chicken into a coarse grind; finely chopping is the manual alternative.
Large bowl — to toss the cooked chicken, noodles, and vegetables with the dressing.

Nice-to-have

Thermometer — to check oil temperature (~350°F) for consistent shallot crisping.
Spider skimmer — makes moving noodles and vegetables faster and cleaner than a regular slotted spoon.

Errors to Dodge

Overcrowding the frying pan when you fry shallots — do them in one layer and stir; crowded slices steam and won’t crisp.
Burning the garlic — it goes from golden to bitter in seconds. Watch it closely and remove as soon as it’s barely golden.
Using high-salt broth — the recipe relies on low-salt chicken broth because fish sauce and the final dressing add salt. Start with low-salt as instructed.
Letting the poached chicken clump — break it up continually while it simmers so you get small, even pieces.
Overcooking noodles — follow package timing if you need to; rice sticks can turn mushy if left too long in hot liquid.

Variations by Season

Spring — use the asparagus option for a fresh, green note and bright color.
Summer — long beans (if available) add a crisp snap that plays well with lime and cilantro.
Fall/Winter — green beans keep well and give that familiar texture; the warm toasted shallots and garlic add comfort.

Recipe Notes & Chef’s Commentary

Keep the fried shallots and garlic on paper towels to drain completely. Any residual oil on them will soften their crunch when they hit the dressed noodles. If you want extra crunch, fry the shallots a touch longer, but watch closely so they don’t burn.

The sesame–garlic oil is a small step with outsized impact. Mix the pressed garlic into the sesame oil and let it sit briefly while you cook; the flavor integrates and seasons the noodles without overpowering them.

Fish sauce is the backbone of the dish’s umami. The recipe divides it: a tablespoon flavors the chicken early, and the rest seasons the final toss. This gives depth without turning the dish flat or overly salty.

Store, Freeze & Reheat

To store: Keep leftover noodles and toppings separate. Place the tossed noodles in an airtight container in the fridge for up to 3 days.
To reheat: Gently rewarm the noodle mixture in a skillet over low heat with a splash of broth if needed to loosen the sauce; do not microwave with the fried shallots on top. Add fresh cilantro and green onions after reheating.
Do not freeze: Fried shallots and garlic lose their texture after freezing and thawing, and the noodles can become overly soft. If you must freeze, freeze only the poached chicken tightly wrapped and use within a month.

Ask & Learn

Timing matters more than precision here. If you have questions about shallot color, oil temperature, or how to tell when the chicken is done poaching, ask. Tell me what equipment you have and I’ll help you adapt the steps—no substitutions for core seasonings unless we stick to items already listed in the recipe.

Let’s Eat

Serve this straight from the bowl while the noodles are warm and the fried shallots are still crisp. Pass hot chili sauce at the table so everyone can dial in heat. A lime wedge on the side is also welcome for those who want extra brightness.

It’s a simple menu that looks and tastes like you spent longer in the kitchen than you did. Plate it shallow, scatter the cilantro, green onions and peanuts, and watch it disappear.

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Thai Noodles with Ground Chicken and Crispy Shallots

Rice stick noodles tossed with gently poached ground chicken, crisp-tender beans, a sesame-garlic dressing, and topped with fried shallots, fried garlic, herbs, peanuts, and hot chili sauce.

Prep Time10

Cook Time44

Total Time54

Course: Main Course

Cuisine: Thai

Servings: 4 servings

Ingredients

Vegetable oil for frying4 large shallots, cut crosswise into 1/4-inch-thick slices5 garlic cloves
3 sliced 2 pressed2 tablespoons Asian sesame oil2-3 quarts low-salt chicken broth1 lb skinless boneless chicken thighs (or breasts) cut into 1 inch cubes4 tablespoons fish sauce, divided1 (6.75 oz) package rice stick noodles (maifun), broken in half8 ounces Chinese long beans, green beans, or asparagus, cut into 1-inch pieces1/4 cup fresh lime juice2 tablespoons raw sugar or brown sugar, divided2 pinches cayenne pepper1/2 cup chopped fresh cilantro1/2 cup chopped green onions2 tablespoons chopped salted roasted peanutsHot chili sauce (such as sriracha)

Instructions

Pour vegetable oil into a small saucepan or skillet to a depth of about 1/2–3/4 inch. Heat the oil to 350°F (or until shimmering). Add the 4 large shallots (sliced 1/4-inch thick) and fry, stirring often to prevent clumping, until golden brown, about 6–8 minutes. Use a slotted spoon or spider to transfer the fried shallots to paper towels to drain.
In the same oil, add the 3 sliced garlic cloves and fry, stirring, until just barely golden—about 30–60 seconds. Be careful not to burn them. Remove the garlic with a slotted spoon and drain on paper towels. Set the fried shallots and fried garlic aside.
In a small bowl, combine the 2 tablespoons Asian sesame oil with the 2 pressed garlic cloves. Stir and set this sesame–garlic oil aside.
Bring 2–3 quarts low-salt chicken broth to a boil in a large saucepan.
While the broth heats, place the 1 lb chicken (1-inch cubes) in a food processor and pulse until coarsely ground. (If you do not have a food processor, finely chop the chicken.)
Add the coarsely ground chicken to the simmering broth and simmer, stirring and breaking up any clumps with a spoon, until the chicken is cooked through and in small pieces, about 5 minutes.
Use a slotted spoon or spider to transfer the cooked chicken to a large bowl. Add 1 tablespoon of the 4 tablespoons fish sauce to the chicken and toss to coat.
Return the broth to a boil. Add the broken rice stick noodles (maifun) and cook until tender, about 3–4 minutes (follow package timing if necessary). Use a slotted spoon to transfer the noodles to the bowl with the chicken.
Return the broth to a boil again. Add the 8 ounces of green beans/long beans/asparagus (cut into 1-inch pieces) and cook until crisp-tender, about 4–5 minutes. Use a slotted spoon to transfer the vegetables to the bowl with the chicken and noodles.
To the bowl with chicken, noodles, and vegetables add the sesame–garlic oil (from step 3), 1/4 cup fresh lime juice, 1 tablespoon of the raw/brown sugar (from the 2 tablespoons), 2 pinches cayenne pepper, and the remaining 3 tablespoons fish sauce. Toss everything thoroughly to combine and coat evenly.
Transfer the tossed noodle mixture to a large shallow serving bowl. Sprinkle the 1/2 cup chopped fresh cilantro, 1/2 cup chopped green onions, 2 tablespoons chopped salted roasted peanuts, the fried shallots, and the fried garlic over the top. Sprinkle the remaining 1 tablespoon raw/brown sugar over the dish.
Serve immediately, passing hot chili sauce (such as sriracha) at the table for individuals to add to taste.