Past Recipes
Thai Chicken and Rice Noodles

Thai Chicken and Rice Noodles with Coconut-Cilantro Sauce, Kiwi, and Sriracha

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Recipe Details


We love a saucy bowl of noodles, and this aromatic, Thai-leaning version is no exception. We blend coconut milk, cilantro, ginger, lime juice, and scallion until smooth, then toss with rice noodles, shredded cabbage, carrots, and radishes. Each bowl is topped with slices of soy-sauced chicken, plus kiwi (new Plated ingredient alert!), crunchy peanuts, and Sriracha for a touch of heat.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 700
  • Protein 47g
  • Total Carb 98g
  • Total Fat 12g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • kiwi
  • red radishes
    1 ounce
    red radishes
  • lime
  • scallion
  • ginger
    1/8 ounce
  • roasted salted peanuts
    2 tablespoons
    roasted salted peanuts
  • pad thai noodles
    7 ounces
    pad thai noodles
  • cilantro
    1/4 ounce
  • coconut milk
    1 can
    coconut milk
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • shredded carrots
    1/2 cup
    shredded carrots
  • Sriracha
    2 packets

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan
  • blender or food processor (optional)


Cooking Steps

  1. Cook chicken

    Cook chicken

    Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken; sear until browned on bottom, 5-7 minutes. Flip chicken and pour over soy sauce; cook until no longer pink, 5-7 minutes more. Transfer chicken to a cutting board; set aside to rest.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Peel kiwi, discarding skin; halve lengthwise, then cut crosswise into ¼-inch half-moons. Thinly slice radishes. Halve lime. Trim and discard scallion root and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.

  3. Cook rice noodles

    Cook rice noodles

    Add rice noodles to pot with boiling water and immediately remove from heat. Gently stir to separate noodles and keep from sticking. Set aside to soak until tender, about 9 minutes (move on to Step 4—but don't forget to come back!). Then, drain noodles and immediately rinse under cold water for 30 seconds to stop cooking.

  4. Make coconut-cilantro sauce

    Make coconut-cilantro sauce

    While rice noodles cook, roughly chop cilantro leaves and stems. Open coconut milk (vigorously shake the can before opening to avoid a messy splatter) and pour into a blender or food processor, along with juice of 1 lime, ginger, cilantro, and scallion whites and light greens; blend until smooth. Season with ¼ teaspoon salt and pepper, then transfer sauce to a large bowl (big enough for the noodles).

  5. Finish noodles

    Finish noodles

    To bowl with coconut-cilantro sauce, add slaw mix, radishes, cooked rice noodles, scallion dark greens, ¼ teaspoon salt, and pepper as desired; toss to combine. Cut rested chicken into ¼-inch slices.

  6. Plate Thai chicken and rice noodles

    Plate Thai chicken and rice noodles

    Divide rice noodles between serving plates, spooning over any remaining sauce from bowl. Top with sliced chicken and garnish with kiwi and peanuts. Drizzle over Sriracha (feel free to use less for milder heat), and dig in!

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