Quick Thai Noodles

Prep Time: 10 min
Cook Time: 15 min
Serves: 8

This chicken and shrimp stir-fry is packed with delicious Thai flavours. It’s a perfect weeknight meal when you’re looking to add a little variety to your dishes.


6 - 8 boneless, skinless chicken thighs, diced
1 pkg shrimp, raw, peeled
1 pkg rice vermicelli
1 pkg glass noodles
1 cup (250 mL) snow peas
1 cup (250 mL) mushrooms, preferably shiitake or oyster, sliced
1 onion(s), small, chopped
1 tbsp (15 mL) lime juice
2 tbsp (30 mL) fish sauce
1 tsp (5 mL) sesame oil
1/3 cup (75 mL) cilantro, fresh, chopped
6 cloves garlic, chopped
1 tbsp (15 mL) oil


1 Bring water to boil in large pot. Take pot off heat and add noodles. Leave in for a few minutes until tender (a good indicator is if the noodles can easily twirl around a fork).
2 Drain noodles well in a colander.
3 In frying pan, heat oil, add chicken, mushrooms and onion.
4 Cook, stirring occasionally, until chicken is completely cooked and mushrooms and onions have caramelized (when they begin to brown).
5 Add garlic and stir to combine.
6 Add lime juice, fish sauce, shrimp and snow peas and cook just until shrimp are pink all the way through (be careful not to overcook), stirring often.
7 Add noodles, sesame oil and cilantro and toss to coat.
8 Serve hot, sprinkled with reserved chopped cilantro.