Best Thai Chicken Noodle Bowl

I grew up thinking Thai food meant takeout in those little white boxes—the kind that always leaked sauce into the paper bag on the drive home. It never occurred to me that I could make something that good in my own kitchen until I tried this noodle bowl.

Turns out, you don’t need a restaurant kitchen or fancy equipment to pull off Thai flavors. Most of the ingredients are probably already in your pantry, and the ones that aren’t can be found at any grocery store. The trick is in the sauce—a simple mix of oyster sauce, hoisin, and soy sauce that does all the heavy lifting for you.

This recipe comes together in about 30 minutes, which means it’s faster than waiting for delivery. Plus, you can control what goes in it and make it exactly how you like it.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are the way to go for this recipe because they stay juicy and tender even when cooked at high heat. If you only have chicken breasts on hand, they’ll work in a pinch, but keep in mind they can dry out more easily, so watch your cooking time carefully. You can buy pre-trimmed thighs to save yourself some prep work, or if you’re buying them with the skin and bones still attached, just remove those before cooking. Fresh or frozen chicken works equally well here – just make sure frozen thighs are completely thawed before you start cooking so they cook evenly.

Options for Substitutions

This noodle bowl is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken thighs: You can use chicken breasts if that’s what you prefer, though they’ll be a bit less juicy. Shrimp or thinly sliced pork also work great here.
• Lo mein noodles: Can’t find lo mein? Rice noodles, udon, or even spaghetti will do the trick. Just cook them according to their package directions.
• Bok choy: Napa cabbage, regular cabbage, or baby spinach make good stand-ins. Add leafy greens toward the end of cooking so they don’t get too wilted.
• Hoisin sauce: If you’re out of hoisin, mix together 3 tablespoons soy sauce, 2 tablespoons peanut butter, 1 tablespoon honey, and a dash of sesame oil for a similar sweet-savory flavor.
• Thai basil: Regular basil works in a pinch, though it won’t have quite the same licorice-like flavor. Cilantro is another option if you want to keep that fresh herb element.
• Water chestnuts: For that same crunch, try bamboo shoots or jicama. You could also just leave them out without affecting the overall dish too much.
• Chili garlic sauce: Sriracha or sambal oelek work just as well for adding heat. Start with less and adjust to your spice preference.

Watch Out for These Mistakes While Cooking

The biggest mistake with this dish is overcrowding your pan when cooking the vegetables, which causes them to steam instead of getting that nice sear – cook them in batches if needed to keep the heat high and get some color on those mushrooms and bok choy.

Another common error is adding the noodles while they’re still dripping wet, which dilutes your sauce and makes everything bland, so drain them well and even give them a quick toss in the hot pan before adding the sauce.

Don’t slice your chicken right after it comes off the grill – letting it rest for 5-10 minutes keeps all those juices inside instead of running all over your cutting board.

Finally, add the Thai basil at the very end and just toss it through, since cooking it too long makes it turn black and lose that fresh, peppery flavor that makes this dish special.

What to Serve With Thai Chicken Noodle Bowl?

This noodle bowl is pretty filling on its own, but I love serving it with some crispy spring rolls or pot stickers on the side for a complete Thai-inspired meal. A simple cucumber salad with rice vinegar and a touch of sugar helps cut through the richness of the hoisin and oyster sauce, plus it adds a nice crunch. If you want to keep things easy, some prawn crackers or shrimp chips make a fun addition that everyone can snack on while the noodles are cooking. You can also add a wedge of lime to squeeze over the top and some extra Thai basil or cilantro for anyone who wants more fresh herbs.

Storage Instructions

Store: Keep your Thai chicken noodle bowl in an airtight container in the fridge for up to 4 days. If you can, store the noodles separately from the chicken and veggies to keep them from getting too soft and mushy.

Freeze: This dish freezes pretty well for up to 2 months, though the noodles and bok choy might have a slightly different texture when thawed. I’d recommend freezing just the chicken and sauce if you want the best results, then toss with fresh noodles and veggies when you’re ready to eat.

Reheat: Warm it up in a skillet over medium heat with a splash of water or chicken broth to loosen everything up. You can also microwave it, but I find the stovetop method keeps the veggies from getting too limp and brings back that fresh-cooked taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 110-125 g
• Fat: 55-65 g
• Carbohydrates: 180-200 g

Ingredients

For the sauce and marinade:

• 3 tbsp oyster sauce
• 1/4 cup soy sauce
• 1/3 cup hoisin sauce
• 1 tbsp chili sauce (Sambal Oelek)
• 1 tsp toasted sesame oil
• 2 lb chicken thighs (cut into 1-inch bite-sized pieces)

For the noodle bowl:

• 8 oz pasta (rice noodles or linguine)
• 2 tbsp avocado oil
• 1/2 cup onion, sliced
• 1 cup mushrooms, sliced
• 3/4 cup carrots (julienned into thin matchsticks)
• 3 clusters bok choy, chopped
• 2 tbsp ginger (freshly grated)
• 8 oz water chestnuts, drained
• 1/2 cup Thai basil, roughly torn
• 1 tbsp fresh lime juice

Step 1: Prepare the Sauce and Marinate the Chicken

• 3 tbsp oyster sauce
• 1/4 cup soy sauce
• 1/3 cup hoisin sauce
• 1 tbsp chili sauce
• 1 tsp toasted sesame oil
• 2 lb chicken thighs, cut into 1-inch pieces

Whisk together the oyster sauce, soy sauce, hoisin sauce, chili sauce, and sesame oil in a bowl.

Divide the sauce in half—set aside 1/3 cup for finishing the dish later.

Place the chicken thigh pieces in a separate bowl and pour the remaining sauce over them, tossing to coat evenly.

Let the chicken marinate for at least 30 minutes while you prepare the remaining ingredients.

I find that marinating chicken thighs (rather than breast) really keeps them juicy and flavorful through cooking.

Step 2: Prepare the Mise en Place

• 1/2 cup onion, sliced
• 1 cup mushrooms, sliced
• 3/4 cup carrots, julienned
• 3 clusters bok choy, chopped
• 2 tbsp ginger, freshly grated
• 8 oz water chestnuts, drained
• 1/2 cup Thai basil, roughly torn
• 1 tbsp fresh lime juice

While the chicken marinates, prep all your vegetables and aromatics.

Slice the onion into thin pieces, slice the mushrooms, julienne the carrots into thin matchsticks, and chop the bok choy into bite-sized pieces.

Grate the fresh ginger, drain the water chestnuts, roughly tear the Thai basil, and squeeze the lime juice.

Having everything prepped and ready will make the cooking process smooth and allow you to work quickly once you start cooking.

Step 3: Cook the Pasta and Sear the Chicken

• 8 oz pasta
• 2 tbsp avocado oil
• marinated chicken from Step 1

Start cooking the rice noodles or linguine according to package directions; drain and set aside when done.

While the pasta cooks, heat the avocado oil in a large skillet or wok over medium-high heat.

Working in batches if needed to avoid crowding the pan, sear the marinated chicken pieces until golden brown and cooked through to an internal temperature of 165°F, approximately 8-10 minutes.

Transfer the cooked chicken to a plate to rest.

Step 4: Build the Vegetable Base

• 1/2 cup onion, sliced
• 1 cup mushrooms, sliced
• 3/4 cup carrots, julienned

Using the same skillet with the residual oil and browned bits, add the sliced onion, mushrooms, and julienned carrots.

Sauté over medium-high heat for about 4 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.

The browned bits from the chicken will add depth of flavor to the vegetables—don’t clean the pan!

Step 5: Finish the Vegetable Mixture

• 3 clusters bok choy, chopped
• 2 tbsp ginger, freshly grated
• 8 oz water chestnuts, drained

Add the chopped bok choy, grated ginger, and drained water chestnuts to the skillet.

Cook for about 2 minutes, stirring frequently, until the bok choy begins to wilt and all the vegetables are just tender-crisp.

This quick cooking keeps the vegetables from becoming mushy and maintains their bright, fresh quality.

Step 6: Combine and Finish the Noodle Bowl

• cooked pasta from Step 3
• vegetable mixture from Step 5
• reserved 1/3 cup sauce from Step 1
• 1/2 cup Thai basil, roughly torn
• 1 tbsp fresh lime juice

Add the cooked pasta from Step 3 to the vegetable mixture in the skillet, then pour in the reserved 1/3 cup sauce from Step 1.

Toss everything together over medium heat for about 1 minute to warm through and coat the noodles evenly.

Remove from heat and gently fold in the torn Thai basil and fresh lime juice.

The lime juice brightens the entire dish and balances the richness of the sauce—don’t skip it!

Step 7: Plate and Serve

• noodle mixture from Step 6
• cooked chicken from Step 3

Divide the warm noodle mixture among serving bowls and top each with a portion of the rested chicken.

Serve immediately while the noodles and chicken are still warm.

Best Thai Chicken Noodle Bowl

Delicious Best Thai Chicken Noodle Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the sauce and marinade

• 3 tbsp oyster sauce
• 1/4 cup soy sauce
• 1/3 cup hoisin sauce
• 1 tbsp chili sauce (Sambal Oelek)
• 1 tsp toasted sesame oil
• 2 lb chicken thighs (cut into 1-inch bite-sized pieces)

For the noodle bowl

• 8 oz pasta (rice noodles or linguine)
• 2 tbsp avocado oil
• 1/2 cup onion, sliced
• 1 cup mushrooms, sliced
• 3/4 cup carrots (julienned into thin matchsticks)
• 3 clusters bok choy, chopped
• 2 tbsp ginger (freshly grated)
• 8 oz water chestnuts, drained
• 1/2 cup Thai basil, roughly torn
• 1 tbsp fresh lime juice

Method

 

1. Whisk together the oyster sauce, soy sauce, hoisin sauce, chili sauce, and sesame oil in a bowl. Divide the sauce in half—set aside 1/3 cup for finishing the dish later. Place the chicken thigh pieces in a separate bowl and pour the remaining sauce over them, tossing to coat evenly. Let the chicken marinate for at least 30 minutes while you prepare the remaining ingredients. I find that marinating chicken thighs (rather than breast) really keeps them juicy and flavorful through cooking.
2. While the chicken marinates, prep all your vegetables and aromatics. Slice the onion into thin pieces, slice the mushrooms, julienne the carrots into thin matchsticks, and chop the bok choy into bite-sized pieces. Grate the fresh ginger, drain the water chestnuts, roughly tear the Thai basil, and squeeze the lime juice. Having everything prepped and ready will make the cooking process smooth and allow you to work quickly once you start cooking.
3. Start cooking the rice noodles or linguine according to package directions; drain and set aside when done. While the pasta cooks, heat the avocado oil in a large skillet or wok over medium-high heat. Working in batches if needed to avoid crowding the pan, sear the marinated chicken pieces until golden brown and cooked through to an internal temperature of 165°F, approximately 8-10 minutes. Transfer the cooked chicken to a plate to rest.
4. Using the same skillet with the residual oil and browned bits, add the sliced onion, mushrooms, and julienned carrots. Sauté over medium-high heat for about 4 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent. The browned bits from the chicken will add depth of flavor to the vegetables—don't clean the pan!
5. Add the chopped bok choy, grated ginger, and drained water chestnuts to the skillet. Cook for about 2 minutes, stirring frequently, until the bok choy begins to wilt and all the vegetables are just tender-crisp. This quick cooking keeps the vegetables from becoming mushy and maintains their bright, fresh quality.
6. Add the cooked pasta from Step 3 to the vegetable mixture in the skillet, then pour in the reserved 1/3 cup sauce from Step 1. Toss everything together over medium heat for about 1 minute to warm through and coat the noodles evenly. Remove from heat and gently fold in the torn Thai basil and fresh lime juice. The lime juice brightens the entire dish and balances the richness of the sauce—don't skip it!
7. Divide the warm noodle mixture among serving bowls and top each with a portion of the rested chicken. Serve immediately while the noodles and chicken are still warm.