Thai Chicken and Rice Noodle Take-Out

I LOVE Thai food. I especially love that most Thai food is naturally GF, making it easier to dine at Thai restaurants. Unfortunately, most of the really good Thai restaurants in town are about 30 minutes away, totally inconvenient! Tonight we made our own Thai take-out meal and I have to say it turned out pretty well considering it was my first try at making Thai. We’ll definitely be making this and other Asian recipes more often!


  • 1 lb chicken breast, cut into bite-size pieces
  • 1/2 tsp salt and pepper
  • 1 tsp garlic powder
  • 1 C GF flour
  • 1 egg
  • 2 T milk
  • 1 tsp curry powder
  • 1/3 sweet red chili sauce
  • GF soy sauce to taste
  • 1 box rice noodles (I used Thai Kitchen stir-fry rice noodles)

Preheat oven to 400 degrees. In one bowl, whisk together egg and milk. In separate bowl, whisk together salt, pepper, garlic powder, and GF flour. Dredge chicken in flour mixture, then egg mixture, then back in flour mixture. Lay chicken pieces on foil lined baking sheet. Sprinkle chicken with curry powder, then bake for about 15 minutes. Note: You can also fry the chicken, which would probably make it a little crunchier. Tonight I wanted to avoid the oil and try to make this a touch healthier.


While chicken is cooking, prepare the noodles according to the package directions. Once cooked and drained, toss noodles with just a splash of the GF soy sauce to taste.

When chicken comes out of oven, toss with sweet chili sauce in large bowl, then combine with pasta. You can add more chili sauce to the pasta if you like a little more heat.


I added a side of roasted broccoli which went pretty well with the chili sauce! Top with some chopped chives and serve warm. Enjoy!


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