Recipe: Thai Chicken Vermicelli Noodles

Today I’m bringing you this incredible Thai chicken vermicelli noodles recipe using Thai Taste products. Collaborating with foodie brands is obviously one of my most favourite things to do. You’ll know this if you follow me on Instagram or have been reading my foodie blog posts for a while.

This is a Gluten-free recipe which is awesome and only takes 30 mins to do in total. I don’t usually cook anything that’s going to take me longer than 30 mins for it to be in my belly.

The original recipe, created by Seb Holmes, Thai restauranteur s is crab and prawn which sounds insanely delicious but we’d recently had a food delivery so it was chicken for us! This would work with any meat or being completely veggie too, in my opinion. I added some extra veg to this because I had some leftover in the fridge and I don’t usually cook a meal without at least 2 or 3 different types of vegetables in it. I added 300g mushrooms, 300g broccoli and a yellow pepper. The total ingredients in this recipe for me made three portions.


 400g of chicken breast

 100g Thai Taste vermicelli noodles – blanched in boiling water for 10 minutes and then refreshed under cold water

 6 cloves garlic, peeled

 1 tablespoon Thai Taste galangal

 1 tablespoon Thai Taste turmeric paste

 200ml, Thai Taste coconut milk

 10g coriander, picked and washed

 1 tsp Thai Taste Red Chilli paste

 1 tablespoon Thai Taste fish sauce

 1 teaspoon Thai Taste palm sugar

 2 tablespoons vegetable oil


1. Mix the garlic, galangal, turmeric and red chilli paste together

2. In a large pan or wok heat the vegetable oil on a medium to high heat and then fry this paste out, moving constantly to avoid it sticking to the pan. When the paste begins to turn golden brown in colour add the chicken and continue to fry for a further 2-3 minutes until they are sealed.

3. At this stage add the fish sauce and the palm sugar and fry for a further 30 seconds to caramelise the sugar, you will notice that the paste begins to darken at this stage. Next add the coconut milk, blanched noodles, shallots, mint, coriander and chives and delicately toss everything together in the pan allowing the noodles, salad and prawns to all mix and be coated by the coconut sauce.

4. Serve the noodles straight away in bowls with spoons and chop sticks and a cheek of lime, it’s also great with a good helping of Thai Taste sweet chilli sauce.

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