Thai-Inspired Chicken and Vegetable Stir-Fry with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant dish of chewy rice noodles, crisp vegetables, and tender chicken tossed in a sweet-and-savory tamarind-garlic sauce. This thai-inspired pasta (low-carb option, dairy-free) ready in about 30 minutes pairs (dry) rice noodles, (boneless, skinless) chicken thighs, (red, sliced) bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (15 ratings) Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice noodles according to package instructions, then drain and set aside. Meanwhile, heat 2 tbsp vegetable oil in a wok or large skillet over high heat.
  2. Step 2: Add 1 lb chicken thighs, season with 1/2 tsp salt, and cook for 5-6 minutes until browned and nearly cooked through. Remove and set aside.
  3. Step 3: Add 1 sliced red bell pepper and 1 cup broccoli florets to the skillet. Stir-fry for 3-4 minutes until crisp-tender. Push veggies to one side, add 3 minced garlic cloves, and sauté for 30 seconds.
  4. Step 4: Stir in 2 tbsp tamarind paste, 3 tbsp soy sauce, and 1/4 cup water. Simmer for 2 minutes until sauce thickens. Return chicken to the skillet, add cooked noodles, and toss to coat. Cook for 2 more minutes until heated through.

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Frequently asked questions

How long does Thai-Inspired Chicken and Vegetable Stir-Fry with Rice Noodles take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Thai-Inspired Chicken and Vegetable Stir-Fry with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (dry) rice noodles from drying out.

Can I substitute ingredients in Thai-Inspired Chicken and Vegetable Stir-Fry with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thai-Inspired Chicken and Vegetable Stir-Fry with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Thai-Inspired Chicken and Vegetable Stir-Fry with Rice Noodles low-carb option?

Yes — this recipe is tagged low-carb option, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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