International Recipes

Thai Rice Noodles

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Yield: 4 servings


  • 12 ounces fresh rice noodles (rice ribbon noodles)
  • 3 tablespoons cooking oil
  • 12 ounces skinless, boneless chicken breast halves, cut into bite size pieces
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 cups broccoli florets
  • 2 carrots, cut into thin, bite size pieces (1 cup)
  • 1 small onion, cut into thin wedges (1/3 cup)
  • 1/4 cup oyster sauce
  • 1 tablespoon brown sugar


  1. Cut rice noodles into strips 1 inch wide and 3 to 4 inches long; set aside.
  2. In a large skillet, heat 2 tablespoons of the oil for 1 minute over medium high heat.
  3. Carefully add noodles; cook and stir for 3 to 4 minutes or until edges of noodles just begin to turn golden.
  4. Remove noodles from skillet; set aside.
  5. Add remaining oil to skillet; add chicken, garlic and ginger. Cook and stir for 2 to 3 minutes or until chicken is no longer pink.
  6. Stir in broccoli, carrots and onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp tender.
  7. Stir in the oyster sauce, brown sugar and noodles; heat through.


Posted by Annette at Recipe Goldmine 1/22/2002 12:06 pm.

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