Description
A flavorful and aromatic Thai-inspired dish featuring turmeric-marinated chicken served over rice noodles with fresh herbs and vegetables.
Ingredients
Units
Scale
- 500g boneless chicken thighs, cut into strips
- 1 tbsp ground turmeric
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 200g rice noodles
- 1 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 100g bean sprouts
- 2 green onions, chopped
- Fresh cilantro for garnish
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- In a bowl, mix chicken with turmeric, soy sauce, fish sauce, garlic, ginger, salt, and pepper. Let marinate for at least 20 minutes.
- Cook rice noodles according to package instructions, then drain and set aside.
- Heat oil in a large pan over medium heat. Add marinated chicken and cook until fully cooked and golden, about 8-10 minutes.
- Add bell pepper and carrot to the pan. Stir-fry for 2-3 minutes until just tender.
- Add cooked noodles and bean sprouts to the pan. Toss everything together until heated through.
- Serve hot, topped with green onions, cilantro, and lime wedges.
Notes
- Marinate the chicken overnight for even more flavor.
- Use coconut oil for a more authentic Thai flavor.
- Add Thai chilies for extra heat if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg