Thai Noodles with Ground Chicken and Crispy Shallots
A quick and flavorful Thai noodle recipe made with tender ground chicken, aromatic garlic and ginger, topped with crispy golden shallots for the perfect texture contrast—all in a pressure cooker.
Equipment
- 1 Pressure cooker for cooking noodles and chicken
- 1 Large skillet for frying shallots and browning chicken
Ingredients
Main Ingredients
- 8 oz rice noodles wide or thin
- 1 lb ground chicken
- 4 shallots thinly sliced
- 2 tablespoons vegetable oil divided
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes
- 2 green onions sliced
- ¼ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Instructions
- Cook the rice noodles per package instructions, drain and set aside.
- Heat 1 tablespoon of oil in a skillet over medium heat. Add sliced shallots and fry until golden and crispy. Remove and drain on paper towels.
- In the same skillet, add remaining oil, minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add ground chicken and cook fully, breaking apart with spoon as it browns.
- Stir in soy sauce, fish sauce, brown sugar, and chili flakes. Cook 2-3 minutes to blend flavors.
- Transfer chicken mix to pressure cooker pot, add cooked noodles and stir gently to coat.
- Lock lid and cook on high pressure for 1 minute. Quick release, then gently toss and top with shallots, green onions, cilantro. Serve with lime wedges.
Notes
Use store-bought crispy shallots to save time. You can prep the chicken ahead and reheat with noodles when ready to serve.