Go Back
Homemade Thai Noodles with Ground Chicken and Crispy Shallots photo
Print Recipe Save it for later

Thai Noodles with Ground Chicken and Crispy Shallots

This Thai Noodles with Ground Chicken and Crispy Shallots dish is bursting with vibrant flavors and textures, perfect for a quick and satisfying meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Thai
Keyword: Crispy Shallots, Easy, Ground Chicken, Noodles, Quick, Weeknight Dinner
Servings: 4 servings

Ingredients

  • 1 cup Vegetable Oil for frying shallots
  • 3 medium Shallots sliced
  • 2 tablespoons Asian Sesame Oil
  • 2 cloves Garlic pressed
  • 1 pound Chicken Thighs cubed
  • 4 tablespoons Fish Sauce divided
  • 2.5 quarts Low-Salt Chicken Broth
  • 8 ounces Rice Stick Noodles broken
  • 1 cup Long Beans or green beans or asparagus, chopped
  • 2 tablespoons Fresh Lime Juice
  • 1 tablespoon Raw Sugar
  • 1 pinch Cayenne Pepper
  • 0.25 cup Cilantro chopped
  • 0.25 cup Green Onions chopped
  • 0.25 cup Salted Roasted Peanuts chopped
  • Hot Chili Sauce for serving

Instructions

  • In a skillet, heat about 1 cup of vegetable oil over medium heat. Once hot, add sliced shallots. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
  • In the same skillet, add 2 tablespoons of sesame oil. Sauté pressed garlic until fragrant, about 30 seconds. Add cubed chicken thighs, season with 2 tablespoons fish sauce, and cook until browned and cooked through, about 6-8 minutes.
  • Pour in 2-3 quarts of low-salt chicken broth and bring to simmer. Add broken rice stick noodles and cook according to package instructions, about 5-7 minutes, stirring occasionally.
  • Add long beans (or chosen vegetables) to skillet. Cook an additional 2-3 minutes until tender but crisp.
  • Stir in remaining 2 tablespoons fish sauce, lime juice, raw sugar, and a pinch of cayenne pepper. Taste and adjust seasoning if needed.
  • Divide noodles among bowls. Top with crispy shallots, chopped cilantro, green onions, and peanuts. Serve with hot chili sauce on the side for extra heat.

Equipment

  • Large Skillet or Wok
  • Sharp Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Slotted Spoon
  • Pot

Notes

  • Fry shallots in small batches to ensure even crispiness and avoid overcrowding the pan.
  • Soak or cook rice stick noodles according to package instructions to avoid chewy texture.
  • Taste and adjust seasonings as fish sauce is salty and can overpower the dish.
  • Store leftover noodles refrigerated up to 3 days; reheat gently with broth to loosen noodles.
  • Crispy shallots can be stored separately at room temperature up to 3 days to maintain crunch.