Simple Spicy Rice Noodles

This is one of many Thai treats found in the night markets everywhere in Thailand. They are often prepared or cooked in the wok in just minutes. This delightful recipe makes a wonderful one-dish meal for lunch or else a side dish.


  • 225 g (8 oz) flat rice noodles, rice vermicelli or rice sticks
  • 225 g (8 oz) boneless, skinless chicken thighs
  • 1 tablespoon groundnut (peanut) oil
  • 3 tablespoons chopped dried shrimp
  • 2 tablespoons coarsely chopped garlic
  • 2 tablespoons fish sauce
  • 2 teaspoons chilli bean sauce
  • 2 teaspoons sugar
  • 1 tablespoon lime juice


  • 50 g (2 oz) roasted peanuts, crushed
  • handful fresh coriander sprigs


Soak the rice noodles or sticks in a bowl of warm water for 25 minutes, then drain them in a colander or sieve.

Cut the chicken into strips about 7.5 cm (3 in) long. Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 3 minutes. Then add the dried shrimp and garlic and stir-fry for 1 minute. Now add the rice noodles and stir-fry for 2 minutes before adding the fish sauce, chilli bean sauce, sugar and lime juice. Continue to stir-fry for 3 minutes or until the chicken is cooked. Turn onto a large platter and sprinkle the garnishes over. Serve at once, or let it cool and serve at room temperature.