Thai Noodle Bowls

I’ve got an abundance in in of Thai basil and Thai chilies growing in my garden, and they’re begging to be harvested. Ok, so what to do with them?

A while back, at the Manheim Township public library, I did a cooking class in making Thai noodle bowls, and it was one of my most successful classes ever. So hankering for something different, tasty, and filling, I think I’ll make a batch for supper. 

Like noodle bowls? Try these:


1 lb. boneless, skinless chicken breast

4 cloves garlic

1 tablespoon fresh ginger, minced, thinly sliced

1 bunch scallions or lemon grass, white and light-green parts, cut to 1-inch pieces

4 sprigs fresh Thai basil

5 cups chicken stock

1 tablespoon red curry paste

½ teaspoon fish sauce

1 tablespoon soy sauce

1 tablespoon brown sugar

8 ounces rice noodles

Toasted sesame oil

Fresh bean sprouts

2 ounces thinly sliced mushrooms

1 red chili pepper, thinly sliced

Fresh limes, cut into wedges


Make the broth:

1. Heat a pan to medium high with coconut oil (or peanut or vegetable or canola oil).

2. Season the chicken with salt and pepper; brown the chicken on both sides, set aside on a plate and allow to cool to room temperature.  

3. Add the ginger, garlic, and scallions or lemon grass, and sauté until softened. Add the curry paste, stir, and simmer 1 more minute.

4. Add the stock, scrape the bottom of the pot, bring to a boil, reduce the heat and simmer for 30 minutes.

5. Prepare the rice noodles per the package directions, drain and toss with a bit of toasted sesame oil.

6. When the stock is ready add the fish sauce, brown sugar, and soy sauce.

7. Shred the chicken with 2 forks.

Prepare the bowls:

Place some noodles, sliced mushrooms, bean sprouts, and shredded chicken to each bowl and ladle in the broth. If desired, add slices of red chili pepper. Float a few drops of toasted sesame oil on each bowl, garnish with fresh Thai chili sprigs and a lime wedge.

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on March 8, 2021, in Recommendations. Bookmark the permalink. Leave a comment.

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