Thai spicy noodles



20 min


3 to 4 servings

* PLUS Cooking time: 10 minutes


  • 1/2 450-g pkg spaghetti pasta , about 1-in. bundle
  • 1 tbsp cornstarch
  • 1 tbsp fish sauce
  • 1 tbsp freshly squeezed lime juice
  • 1 1/2 tsp granulated sugar
  • 2 skinless, boneless chicken breasts
  • 1 jalapenos , or 2 tsp chopped pickled jalapeno peppers
  • 1 red bell pepper
  • 1/2 cup baby carrots , or 2 small carrots
  • 125 g snow peas , or sugar snap peas, about 1 1/2 cups
  • vegetable oil
  • 3 garlic cloves , minced, or 2 tsp bottled chopped garlic
  • 1 tsp grated fresh ginger , or 2 tsp bottled minced ginger
  • 284-mL can undiluted chicken broth
  • 2 to 3 tsp curry powder
  • 2 green onions , optional


  • Fill a large saucepan with water and bring to a boil over high heat. Add spaghetti and cook according to package directions until al dente, about 8 to 10 minutes. Drain pasta, but do not rinse.
  • Meanwhile, in a small bowl, stir cornstarch with fish sauce, lime juice and sugar until dissolved. Slice chicken into thin strips. Core and seed jalapeno, then finely chop. Core and seed red pepper, then thinly slice. Slice baby carrots in half lengthwise or slice small carrots into julienned pieces. Peel and discard strings from snow peas.
  • Lightly coat a large wide saucepan with oil and set over medium-high heat. Add chicken, jalapeno, garlic and ginger. Stir often until chicken is light golden, 3 to 4 minutes. Pour in chicken broth. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir cornstarch mixture, then pour into pan. Stir until well mixed. Add red pepper, carrots and snow peas. Sprinkle with curry. Stir often until snow peas are bright green and sauce bubbles, 3 minutes. Add noodles and stir constantly until hot, 1 minutes. Remove from heat and stir in onions. Serve with lime wedges.

Nutrition (per serving)

  • Calories
  • 373,
  • Protein
  • 27.6 g,
  • Carbohydrates
  • 54.6 g,
  • Fat
  • 4.5 g,
  • Fibre
  • 4.4 g,
  • Sodium
  • 1021 mg.

This healthier lower-fat version of takeout noodles, inspired by our food editor Monda Rosenberg’s fondness for spicy noodles, is perfect for a mid-week dinner. Loaded with nutritious peppers and lean chicken without a lot of oil, it’s guaranteed to satisfy that need-noodles-now craving.