Thai Chicken and Cabbage Noodles

thai noodles

I can’t believe my son’s summer vacation is almost over. He’s only got 2 more weeks until school starts back again. We were talking to him this morning about what else he wanted to do this summer. First on his list is Legoland, he can’t wait to go back. We’ll probably do a waterpark too. Last week we were on a cruise in the Bahamas. We’ve tried  to keep the summer as busy and fun as possible.

With all the busy fun, I’ve tried to make our dinners healthy and full of fresh vegetables. I’ve made lots of different types of salads and stir fries. This is one of my favorites – it’s a Thai style noodle dish with savoy cabbage, chicken and lots of other fresh herbs and veggies.


For this recipe, I prepare all the ingredients in small bowls first and everything ready to go. The prep time is a little longer for this recipe, but the cook time is really short. Having everything ready to go (also called  mise en place)  makes this dish so much easier to prepare.

vegatebles on counter

You can find this recipe and more details about how I mastered mise en place for over at the KitchenAid Blog.

recipe photo

Yield: Serves 4

Thai Chicken and Cabbage Noodles

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Cook Time:   15 minutes    Total Time:   30 minutes


1 (14oz) package wide stick rice noodles
2 lbs boneless skinless chicken breasts, cut in 1-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 head or 3 cups thinly sliced Savoy cabbage
1/2 medium or 1 cup sliced red onion
1 small container or 2 cups sliced mushrooms
1 large or 1 1/2 cups sliced red bell pepper
1/4 cup sliced spring onions
1/4 cup roughly chopped fresh cilantro
1/4 cup roughly chopped Thai basil
1/3 cup Sweet Thai chili sauce
2 tablespoons rice vinegar
1 teaspoon fish sauce
The juice of 2 limes


Prepare noodles according to package directions. Drain and set aside.

Heat wok or large skillet over high heat. Add salt and pepper to chicken. Drizzle wok with olive oil. Add chicken and cook until no longer pink. Add mushrooms, onions, cabbage and red bell peppers. Cook over high heat until cabbage is cooked tender crisp and mushrooms are tender.

Add noodles to wok and remove from heat. Add sweet Thai chili sauce, vinegar, fish sauce and lime juice. Add onions, basil and cilantro. Gently toss to combine.

Tips and Tricks

For added heat, add a few sliced jalapeno or chili peppers to this dish.

For even more heat and flavor, finish this dish with a bit of sriracha.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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