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Thai Spicy Noodles Chicken Bowl
Noodles or Goutiao (ก๋วยเตี๋ยว) is the second main dish after rice for all Thais. There are noodle vendors everywhere in Thailand; just like McDonald's every two miles in the U.S. Noodles are not Original Thai food. It is an influence from Chinese cuisine which has been popular in Thailand for more than four-hundred years. The most popular types of noodles in Thailand are vermicelli (Sen-Mee), rice noodles (Sen-Lek), and flat noodles (Sen-Yai).
- Vermicelli: made from rice flour, it is very thin and long. Vermicelli and glass noodles look very familiar. Read the ingredients to know which is which.
- Rice noodles: bigger than the vermicelli, it is the noodles that they use to make Pad Thai.
- Flat noodles: bigger than rice noodles about 3-4 times. Its texture is softer than vermicelli and rice noodles. It is used for Pad Kee Mao, Pad See Ew, and Lad Na.
There are so many Thai noodles dishes that I could write about them all day long. Today, I will talk about dried noodles. Thai dried noodles are almost like the noodles you get in soup but without the soup. We cook the noodles and meat in a scalding water/broth. We flavor it with fish sauce, soy sauce, Thai chili powder, sugar, and vinegar or lime.
The noodles in Thai cuisine vary. Sometimes, they are plain so that we can add the condiments to flavor the noodles as we want, or sometimes, they are already flavored from the kitchen. Most of the people in the Western countries are not familiar with this cuisine style. I guess it would be a better idea to share the noodle recipe that is already flavored.
For this recipe, I chose to use brown rice vermicelli because it has better nutrition, fiber, and GI value than regular rice vermicelli. I cooked chicken in water instead of oil. I seasoned my Tom Yum Dried Noodles Chicken with Thai chili powder, lime juice, soy sauce, and a bit of Truvia. Thus my Tom Yum Dried Noodles Chicken has all kind of flavor.
- • 1 cup cooked brown rice vermicelli
- • 3.5 oz. grounded chicken
- • ¼ water
- • 1 cooked bok choy
- • 1 teaspoon Golden Mountain seasoning soy sauce
- • 1 tablespoon fish sauce
- • 1 teaspoon olive oil
- • Pinch of Thai chili powder (to taste)
- • ½ Truvia
- • ½ teaspoon lime juice
- • Cilantro and chopped green onion
- Heat water in a pot on high, add grounded chicken when the water starts bubbling. Use a big spoon to break the grounded chicken and cook it for 5 minutes and transfer the chicken into a bowl.
- Use the same pot to cook the bok choy. Add bok choy in the pot when the water is bubbling and cook for 1 minute. Take the bok choy to a plate.
- Use the same pot add some water to cook the noodles. Drain the water and wash the noodles with warm water and drain the noodles again. Pour olive oil over the noodles and mix it.
- Add 1 cup of cooked noodles, ⅓ cup grounded chicken, bok choy, 1 teaspoon seasoning sauce, 1 tablespoon fish sauce, Thai chili powder, and lime juice.
- Mix the condiments with noodles, chicken, and bok choy before you eat it.
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