Foodie Friday: Thai-Style Chicken and Shrimp with Rice Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 4 oz thin Thai rice noodles (vermicelli)
  • ¼ cup fish sauce
  • ¼ cup soy sauce
  • 2 T maple syrup
  • 2 limes, juiced
  • Tamarind paste (optional), 1 T soaked in ¼ cup warm water
  • canola oil, for frying
  • 1 egg, whisked with 1 tsp water
  • 2 tsp Thai red curry paste (use more if you like it spicy)
  • ½ lb shrimp, peeled and deveined
  • 1 boneless, skinless chicken breast, sliced thinly
  • salt and pepper
  • ¼ head of cabbage, chopped
  • 1 small carrot, shredded
  • 4-6 oz chicken stock (unsalted)
  • 4 oz mung bean sprouts
  • 2 scallions, thinly sliced (reserve the darker green slices for garnish)
  • 1 lime, wedged, for garnish
  • Sriracha sauce, for garnish and extra heat (optional)
  1. Soak rice noodles in warm tap water for 10-15 minutes, while prepping other ingredients
  2. Mix together fish sauce, soy sauce, maple syrup, lime juice, and tamarind (if using it) in a bowl. Add sliced scallions and set aside.
  3. Heat a large wok over med-high heat. Get it nice and hot before adding a swirl of canola oil and swirling it around the sides. Add the egg and let it cook like an omelet, pushing in the sides gently to allow the uncooked egg to seep out to the sides and cook. Once it is just cooked, remove it from the wok onto a plate or cutting board.
  4. Season shrimp and chicken with salt and pepper
  5. Add more oil to the wok. Add chili paste and mash it into the oil.
  6. Add the shrimp and stir-fry until cooked through. Remove to a plate or bowl.
  7. Add more oil to the wok, if needed and stir-fry the chicken until cooked through. Remove that to the plate or bowl with the shrimp.
  8. Allow the wok to reheat and add more oil before stir-frying the cabbage and carrots for about a minute.
  9. Add 4 oz of the chicken stock and allow the carrots and cabbage to cook for 2-3 minutes. Add additional stock if it is absorbed too quickly.
  10. Drain the rice noodles and add them to the wok with the cabbage and carrots. Stir-fry the noodles for an additional 2 minutes.
  11. Add ½ of the sauce with the scallions and allow it to absorb into the noodles.
  12. Add the shrimp and chicken into the wok with the noodles and the remaining sauce.
  13. Fold the egg and bean sprouts in gently. Cook until the remainder of the sauce is absorbed.
  14. Serve on a platter or individual plates and garnish with sliced green scallions and lime wedges.
  15. Drizzle sriracha around the plate for extra heat (optional).
Recipe by Jackie Ourman at