Thai Lime Chicken & Noodles

READY IN: 20mins
Recipe by Debi9400

Tasty, fast & easy recipe by Donna Hay with a couple slight modifications. Even the cilantro naysayers in our house liked this :)

Top Review by Tea Girl

This is a good recipe, though I liked it more than my husband. I would liked more a flavour from the lemongrass paste, so maybe I would put in more paste or just use fresh lemongrass. I used a bird's eye chili instead of a jalapeno and Thai basil instead of normal basil because it stands up to spicy dishes more than normal basil. Thanks for sharing. Made for My 3 chefs '09.

Ingredients Nutrition

  • 1 (250 g) package dried rice noodles, stick
  • 2 teaspoons vegetable oil
  • 1 tablespoon ginger, minced
  • 1 tablespoon lemongrass, paste
  • 1 teaspoon red chili pepper flakes
  • 1 lb minced chicken
  • 14 cup lime juice
  • 14 cup fish sauce
  • 12 cup fresh cilantro, chopped
  • 34 cup fresh basil, chopped
  • 4 green onions, chopped fine
  • 1 jalapeno, seeded and finely chopped (optional, add with ginger)
  • 1 lime, to serve


  1. In a large covered pot, boil enough water to cover the noodles. Remove from heat and place noodles. Leave for about 10 minutes or until tender. Drain.
  2. Meanwhile:.
  3. Heat a non-stick frying pan over high heat. Add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute.
  4. Add the minced chicken and cook, stirring until cooked through. (about 6 or 7 minutes).
  5. Stir in the lime juice, fish sauce, cilantro, basil and onions.
  6. Serve over hot noodles with lime wedges to squeeze over top.

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