If you thought we’ve done all the different kinds of rice noodle stir-fries we could do already, guess again! Here’s a fresh spin on our classic, and the flavors are rich with Asian flare in this Skinny Thai Style Chicken and Rice Noodle Stir Fry.
Weight Watchers
WW Points: 9 Purple, 9 Blue, 12 Green
Whisk
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Ingredients
Rice Noodles: I used Thai Kitchen stir-fry rice noodles, but any rice noodles will do.
Sesame Oil: this nutty-flavored oil gives the recipe that Asian stir-fry flavor.
Chicken: You can use any protein you like, or leave out the protein altogether if you prefer. I used boneless, skinless chicken breast, which is 0 points on the WW Purple and Blue plans.
Coleslaw Mix: I used the tricolor mix that already has a mix of red and green cabbages as well as carrots, that gives the recipe such gorgeous, vibrant colors.
Ginger: for flavor.
Garlic: for flavor.
Stir-Fry Sauce: I used 3 Dragons Sizzling Stir-Fry Sauce, but you can use any stir-fry sauce of your choice.
Tamari Lite: I used San J Tamari Lite, which is a gluten-free, brewed soy sauce that is lighter in points than regular soy sauce. This is to cut back on the need to use more stir-fry sauce, to make the overall recipe skinnier.
Bean Sprouts: for texture.
Cashews: for texture.
Skinny Thai Style Chicken and Rice Noodle Stir-Fry
Equipment
- Skillet
Ingredients
- 14 oz rice noodles
- 2 Tbsp sesame oil
- 3 lb chicken breast (thinly sliced)
- 14 oz coleslaw mix
- 2 tsp ginger
- 2 tsp minced garlic
- 2 tsp chili paste
- 1 cup stir-fry sauce
- ½ cup tamari light
- 2 cups bean sprouts
- 4 Tbsp cashews (chopped or crushed)
Instructions
- Cook noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.14 oz rice noodles
- Meanwhile, heat oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry for 3 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken.2 Tbsp sesame oil, 3 lb chicken breast
- Combine the chicken in the wok or pan with the vegetables, ginger, garlic, chilli paste, noodles, stir-fry sauc, and tamari lite. Stir-fry for 2 mins or until the vegetables are tender and the chicken is cooked through. Sprinkle with bean sprouts and cashews.3 lb chicken breast, 14 oz coleslaw mix, 2 tsp ginger, 2 tsp minced garlic, 2 tsp chili paste, 1 cup stir-fry sauce, ½ cup tamari light, 2 cups bean sprouts, 4 Tbsp cashews
