Tonight You Should Have Thai Noodles With Chicken Patties


Thai Noodles With Chicken Patties Recipe


Chicken Patties 

  • 250 g ground chicken
  • 2 tablespoons fresh basil, chopped (Thai basil preferably)
  • 2 tablespoons cilantro, chopped
  • 1 clove garlic, minced
  • 2 Thai bird's eye chilis, minced (optional)
  • ½ tablespoon soy sauce
  • ½ tablespoon fish sauce
  • ½ tablespoon lime juice
  • 1 egg, lightly beaten
  • 1 slice day-old bread, crushed into crumbs

Dressing or dipping sauce

  • 1 teaspoon peanut oil
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce


  • 3 cups chicken stock
  • 2 slices ginger (galangal if you can find it)
  • 1 stalk lemongrass, cut into 1" pieces and bruised
  • ½ tablespoon fish sauce
  • ½ tablespoon soy sauce
  • 1 teaspoon sesame oil
  • fresh ground black pepper, to taste


  • 1 small carrot, cut into ribbons using peeler (approx 80g)
  • 1 small red pepper or green pepper, julienned
  • 4 medium shiitake mushrooms, sliced
  • ½ cup bean sprouts
  • 200 g Chinese flat rice noodles (kway teow) or Vietnamese dry rice noodles (pho, if using pho, soak in hot water for 5 minutes and drain before using)


  • fresh cilantro
  • fresh basil leaves
  • chopped roasted cashews


Chicken Patties 

  1. Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30 minutes.
  2. Shape chicken mixture into patties (if you like, you can make chicken meatballs).
  3. Heat 1 – 2 tbsp oil in skillet over medium-high heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm.
  4. Whisk together dressing/dipping sauce ingredients, set aside.


  1. Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain.
  2. You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain.
  3. Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat.
  4. If desired, cut the cooked patties into thin slices (for presentation) before serving.
  5. To serve the salad, divide the salad mixture into 2 – 3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews.


  1. Bring chicken stock to boil, add ginger, lemongrass, and soy sauce; add pho and cook until tender (approx 6 – 8 minutes).
  2. Add vegetables to soup to blanch them for a few minutes.
  3. To serve, divide noodles/vegetables/soup into 2 – 3 bowls and sprinkle some black pepper and a few drops of sesame oil.
  4. Top with the sliced chicken patties and garnish with basil/cilantro and cashews.


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