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Thai Noodle Stir-fry

Thai Noodle Stir-fry Recipe

  • 6 oz (75g) cellophane (mung bean) noodles
  • 3 tbsp peanut or vegetable oil
  • 3 skinless and boneless chicken breasts, cut into thin strips
  • 1 onion, sliced
  • 4 oz (115g) shiitake mushrooms, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 lemongrass stalk, peeled and bottom part minced
  • 1 tsp peeled and finely grated fresh ginger
  • 1 fresh hot Thai red chile, seeded and minced
  • 1 head of bok choy, shredded
  • 2 tbsp soy sauce
  • 1 tbsp Asian fish sauce
  • 1 tsp sweet chili sauce
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 510kcal (25%)
Total Fat 16g (24%)
Saturated Fat 2g (9%)
Cholesterol 113mg (38%)
Total Carbohydrate 48g
Dietary Fiber 4g
Sugars 5g
Protein 43g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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