Thai Chicken Noodle Bowl

This recipe is from Martha Stewart & it was very tasty! Nicely seasoned chicken sautéed & then served over cold rice noodles &  vegetables!

This is very quick to make because most of the vegetables are sliced & served fresh… I sautéed a red pepper after cooking the chicken in the same pan. The noodles are soaked in hot water until soft… I used a potato starch noodle but you can use a rice noodle… or any instant noodle you prefer.

There is a marinade to make first, then the chicken is marinated for about 30 minutes or longer & you can prepare the rest of the ingredients while the chicken is marinating.

Here it the recipe  I only added a sautéed pepper & changed the type of noodle I used from the original recipe.


For the Marinade/Dressing

4 green onions ( scallions), thinly sliced

1 tsp or 2 minced garlic cloves

1/2 soy sauce

1.2 rice vinegar

2 tbsp brown sugar

1 tbsp lime juice

1/2 tsp red pepper flakes

For the Chicken Bowl

1 1/4 pound boneless, skinless chicken breasts

1 recipe of the marinade/dressing….

3 1/2 ounces of Asian rice noodles, or use whatever instant noodle you like

2 carrots

2 small or 1 english cucumber

1/4 cup fresh basil

1 red pepper

To garnish your bowl, you can have some bean sprouts, chopped peanuts & sliced green onion tops



Make the Marinade 

  1. Mix all of the ingredients for the marinade/dressing together in a bowl & set aside

The Chicken

  1. Thinly slice the chicken
  2. Put the sliced chicken into a zip loc bag
  3. Add half of the prepared marinade/dressing to the chicken..reserving the rest of the dressing
  4. Seal the bag & move the chicken around to make sure that all of the chicken gets some marinade on it
  5. Set the chicken aside for 30 minutes, turning the bag periodically

The Noodles 

  1. Prepare the noodles according to the package instructions & set aside

The Bowl Ingredients

  1. Peel the carrots & using the vegetable peeler, make them into ribbons…set aside
  2. Slice the cucumbers very thinly & set aside
  3. Tear or chop up the fresh basil & set this aside
  4. Slice the red pepper into thin strips *** I sautéed the pepper but you can have it fresh if you prefer

Cook the Chicken & Red Pepper

  1. Cook the chicken in a skillet with some oil in a couple batches until all of the chicken is cooked through…remove from the skillet
  2. Sauté the red pepper if you want to in the same pan as the chicken & set it aside

Put it all together

Layer the ingredients in a bowl …noodles, vegetables & chicken .. Spoon some of the reserved marinade/dressing on top….garnish as desired


Marinade/Dressing ingredients


chicken is thinly sliced
The chicken & half of the Marinade/dressing is put into a bag
2 noodle options I had in the pantry. I used the ones on the left










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