Thai-Style Tangy Chicken Noodle Stir-Fry
3 easy steps to a delicious dinner
- Fish
- Soy
- Wheat
- Peanuts
This flavorful noodle dish comes together in just 15 minutes—all in one pan! You'll stir-fry juicy dark meat chicken, then toss in ramen along with our tangy-sweet tamarind sauce and shredded cabbage and carrots. Finish with a big squeeze of lime juice, a drizzle of Sriracha, and a sprinkle of peanuts for crunchy contrast.
Ingredients
1 unit
Onion
10 ounce
Diced Skinless Dark Meat Chicken
4 ounce
Tangy Tamarind Sauce
(Contains: Fish, Soy)
1 unit
Lime
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
4.5 ounce
Ramen Noodles
(Contains: Wheat)
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and slice onion into ½-inch-thick wedges. Quarter lime. Gently crush peanuts in their bag.
Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan (use a large pot for 4 servings) over medium-high heat. Add chicken and onion; season with salt and pepper. Cook, stirring occasionally, until browned, 2-3 minutes (the chicken will finish cooking in the next step).
Break noodles in half and add to pan with chicken mixture.
Increase heat to high; stir in tamarind sauce and 2 cups water (3 cups for 4 servings). Cook, stirring constantly (separating noodles as you stir), until noodles are tender and sauce has thickened, 6-7 minutes.
When noodles have 1 minute remaining, add coleslaw mix and juice from one lime wedge (two wedges for 4 servings) to pan. Cook, stirring, until veggies are just softened, 1-2 minutes. (If mixture seems dry, add a splash of water.) Taste and season with salt and pepper if desired.
Divide stir-fry between shallow bowls; squeeze one lime wedge (two wedges for 4) over bowls. Sprinkle peanuts over stir-fry. Serve with Sriracha and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some enjoyed the tangy taste, while others found it bland or off-putting; adding extra herbs or stock boosted flavor 🍲.
- Ease of prep: Quick and easy to make in one pan, though many suggested cooking noodles separately for better texture.
- Suggestions: Consider cooking noodles separately, adding more veggies like broccoli or bell peppers, and adjusting sauce to taste.
- Texture: Many found the noodles gummy or mushy when cooked as directed; stirring constantly and reducing cooking time may help.
Reviews from our home cooks
The sriracha sauce makes an already over tangy sauce into way too tangy. The second portion was better when I skipped the sriracha and added maybe half a teaspoon of sugar to counter the tang of the dish. I'd suggest adding the sugar as a part of the recipe and/or swap the sriracha for the sweet Thai chili sauce to get the spicy without it being overly tangy.
Flavor was good. Easy to prepare but came out mushy due to cooking the noodles in the stir fry liquid. I know it reduced dishes to make it a one pan dish but the starchy, sticky, mushy texture definitely took away from the final outcome.
The steps need to be a little different. I've made ramen before from scratch and the noodles should be boiled separately. I made the broth first before separately sautéing and other ingredients. But otherwise this was good.
This was really easy and tasty. I like a bit hotter so I added additional sriracha and chili crunch. My husband, who is not a big Thai food fan, really enjoyed this as well.
I really liked how the noodles cooked (I was skeptical putting them hard and dry in the pan). Maybe it could have used some Thai chili jam instead of Sriracha?
Very yummy! We are gluten free at our house, so we substituted pad Thai rice noodles for the ramen noodles. It was fantastic and refreshing!
I absolutely love HF noodle dishes and the noodles are always good quality. This was delicious!
Delicious. My entire family loved it. The cooking steps were easy to follow and it was great that it was all cooked in one pan.
3.5 stars, rounded to 4. Sauce was amazing, chicken was great, veggies were crunchy... good meal!
This is the first time that I added uncooked noodles to the fry pan. The flavor is good but the leftovers are a bit congealed. I probably won't get this recipe again because of that.
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