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Sweet Chili Chicken Noodles

Glossy rice noodles tossed with deeply seared chicken, fresh vegetables, and a sweet–sour chili sauce that clings to every bite.
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Total Time: 15 minutes
Servings: 2 servings

Equipment

Ingredients

Chicken & Vegetables

  • 1 lb Boneless chicken thighs chopped into bite-size pieces
  • Salt kosher salt
  • Black pepper freshly ground
  • Neutral Oil
  • 1 tbsp Fresh ginger finely grated
  • 3 cloves Garlic minced
  • 1 cup Green beans julienned
  • 1/2 cup Carrots shredded, for color
  • 3–4 Green onions thinly sliced, whites and greens separated
  • Cilantro fresh, chopped

Noodles

  • 8 oz Rice Noodles dried, pad thai–style width
  • 1 1/2 cups Chicken stock plus more if needed

Sweet–Sour Chili Sauce

Instructions

Sear the Chicken and Build Flavor

  • Heat a large skillet over medium-high heat and add a thin layer of oil.
  • Season the chicken directly in the pan with salt and black pepper, then spread it into an even layer.
  • Let the chicken cook undisturbed for 3–4 minutes so it develops deep browning and fond.
  • Flip and cook another 1–2 minutes until mostly cooked through.

Add Vegetables and Noodles

  • Add the green beans, shredded carrots, and green onion whites, tossing briefly to coat in the chicken fat.
  • Add the ginger, garlic, and fish sauce and stir for 15–20 seconds until fragrant.
  • Add the rice noodles and pour in about three-quarters of the chicken stock, pressing the noodles down so they soften evenly.

Simmer and Adjust Liquid

  • Let the noodles simmer for 3–4 minutes, stirring occasionally and scraping the pan to release browned bits.
  • If the noodles are not fully tender, add a splash more stock as needed, avoiding a soupy consistency.
  • The exact amount of liquid can vary depending on pan size, heat level, and noodle brand.

Sauce and Glaze

  • Add soy sauce, brown sugar, lime juice, sambal or sriracha, and black pepper.
  • Toss everything together until the noodles are fully cooked, glossy, and coated in sauce.
  • Let the noodles simmer another 30–60 seconds so the sauce tightens slightly.

Finish Fresh

  • Turn off the heat and fold in the green onion greens and cilantro.
  • Adding cilantro at the end keeps it bright green and fresh.

Notes

  • Do not cook the noodles separately—cooking them directly in the pan allows them to absorb stock and sauce. Start with less liquid and add more as needed.
  • Add cilantro only at the end to preserve color and flavor.