What are the health benefits of Thai Chicken and Ginger Noodles?

Thai Chicken and Ginger Noodles is not only delicious but also packed with nutrients. Ginger provides anti-inflammatory and digestive benefits, while garlic offers heart-healthy compounds. Chicken thighs bring high-quality protein, and mushrooms add antioxidants and fiber. Using rice noodles keeps the dish gluten-free, making it suitable for many dietary needs. By controlling the oil and sauces used, you can create a version of Thai Chicken and Ginger Noodles that’s lighter and healthier without sacrificing its signature flavors.

Can I prepare Thai Chicken and Ginger Noodles ahead of time?

Yes, Thai Chicken and Ginger Noodles is a great make-ahead meal. You can prep all your ingredients (slice chicken, julienne ginger, mix sauces, and chop vegetables) up to a day in advance. Store them in airtight containers in the refrigerator. When ready to serve, cook the noodles and stir-fry everything fresh for the best texture and flavor. If you need to reheat leftovers, a quick toss in a hot wok or skillet is ideal to avoid mushy noodles.

How spicy are Thai Chicken and Ginger Noodles?

Traditionally, Thai Chicken and Ginger Noodles aren’t very spicy. The dish focuses more on the aromatic heat of ginger and the savory depth of fish sauce and oyster sauce. However, spice lovers can easily dial up the heat by adding sliced Thai bird’s eye chilies, chili flakes, or a spoonful of Thai chili paste (nam prik pao). For a milder version suitable for families or spice-sensitive diners, omit the chilies entirely and focus on the warming zing of fresh ginger.

Can I make Thai Chicken and Ginger Noodles vegetarian or vegan?

Yes, you can easily turn Thai Chicken and Ginger Noodles into a vegetarian or vegan meal. Replace the chicken thighs with firm tofu or tempeh to retain the protein content. For the sauces, swap out oyster sauce and fish sauce with vegetarian versions or use soy sauce mixed with a dash of lime for a similar salty-umami balance. Adding more vegetables like bok choy, bell peppers, and snow peas will bulk up the dish while maintaining its authentic flavors. Mushroom varieties such as shiitake, enoki, and king oyster can enhance the meaty texture, creating a satisfying plant-based version of Thai Chicken and Ginger Noodles .

What type of noodles is best for Thai Chicken and Ginger Noodles?

The best choice for Thai Chicken and Ginger Noodles is medium-width rice stick noodles. These noodles are soft yet chewy, allowing them to soak up the flavorful sauce without breaking apart. Unlike egg noodles or wheat-based alternatives, rice stick noodles offer an authentic texture and taste that complements the bold ginger and tender chicken perfectly. If rice noodles aren’t available, flat rice noodles (like those used in Pad Thai) are a good substitute. For a unique twist, you can even experiment with soba or zucchini noodles, though these will slightly change the dish’s texture and flavor.

Thai Chicken and Ginger Noodles – The Most Delicious Stir-Fry Recipe

Description

A flavorful stir-fried chicken and mushroom dish with tender rice noodles, coated in a savory sauce and infused with garlic, ginger, and spring onions. Perfect for a quick and satisfying meal.

Ingredients

Scale

400g (14 oz) chicken thighs, thinly sliced
1 tsp dark sweet soy sauce
½ tsp ground white pepper
¼ cup oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
1 onion, sliced into wedges
4cm piece (about 40g/1.4 oz) finely julienned ginger
150g (5 oz) mixed mushrooms (e.g., shiitake and wood ear mushrooms), trimmed and sliced
150g (5 oz) rice stick noodles
3 spring onions, trimmed and cut into batons

Instructions

Combine the chicken, dark sweet soy sauce, and ground white pepper in a bowl. Set aside to marinate briefly.
In a separate bowl, mix together the oyster sauce, fish sauce, and sugar to make the stir-fry sauce.
Bring a large pot of water to a boil over high heat for cooking the noodles later.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for 30 seconds.
Add the marinated chicken and stir-fry until almost cooked through.
Add the julienned ginger and sliced mushrooms, stir-fry for an additional minute until the mushrooms begin to soften. Turn off the heat temporarily.
Cook the rice stick noodles in the boiling water for 2 minutes or until just tender. Drain well.
Add the cooked noodles to the chicken and mushroom stir-fry. Turn the heat back on to high.
Pour in the prepared sauce and add the spring onions. Stir-fry everything together until well combined and heated through.
Serve warm and enjoy.

Notes

For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce.
Use fresh rice noodles if available and skip the boiling step.
Adjust the spice level by adding sliced chili peppers during stir-frying.

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 4g
Sodium: 950mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10.5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg

Keywords: chicken stir fry, rice noodles, Asian chicken noodle recipe, ginger chicken noodles, quick stir fry dinner