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Thai sesame noodles on a black Asian plate.
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5 from 2 votes

thai sesame noodles

Pad Thai with a big creamy sesame twist. Good food fast.
Prep Time30 mins
Cook Time15 mins
Course: Main
Cuisine: Thai
Keyword: sesame noodles
Servings: 2
Calories: 1054kcal
Author: romain | glebekitchen


Sesame noodles

  • 8 oz flat rice noodles
  • 3 chicken thighs or one large chicken breast. Boneless, skinless.
  • 1 clove garlic
  • 2 eggs beaten
  • 3 tbsp vegetable oil
  • 1 cup bean sprouts
  • the sesame noodle sauce
  • cilantro, green onion, sesame seeds and chopped peanut to garnish

Sesame noodle sauce

  • 2 tbsp sesame paste available at Asian markets
  • 1 tbsp peanut butter smooth for texture
  • 1 tbsp rice wine vinegar
  • 2 tbsp fish sauce
  • 1 tbsp tamarind sauce I like Maggi brand - sour and sweet
  • 1/2 cup coconut milk
  • 2 tsp Asian chili sauce optional - like sriracha or sambal oelek. Use your favourite but realize it will affect the flavours.


Pre-soak your noodles

  • Fully submerge the rice noodles in lots of hot water. As hot as you can get it out of the tap.
  • Soak the noodles for about 30 minutes. It really depends on the brand. You want them pliable but still very toothy. They will cook more when you make the dish.

Make the sesame noodle sauce

  • Combine the sesame paste, peanut butter and rice wine vinegar. Stir until it comes together in a paste. Add the fish sauce and stir until it forms a smooth emulsion.
  • Gradually stir in the coconut milk. You want to keep the mixture smooth and even.
  • Add the chili sauce if using. Stir to combine. Set aside.

Make the Thai sesame noodles

  • Use a large non-stick pan or well seasoned wok for this. You want room to stir fry.
  • Cut the chicken into bite sized pieces.
  • Heat the pan over medium low heat. Add the oil and then the chicken. Cook, stirring regularly, until it is just done. This should take around 5-7 minutes but really depends on how big your pieces are.
  • Now add the garlic and fry, stirring continuously for about 30 seconds.
  • Turn up the heat to medium to medium high. Things will go pretty fast now. Add the noodles and stir to coat them with oil. Continue cooking, stirring constantly until the are just a little under your target consistency. This takes about a minute.
  • Move the noodles to one side and pour in the eggs. Scramble them. When they are set add the bean sprouts and start to stir everything to try to get the egg, chicken and bean sprouts distributed into the noodles. This is not easy. If it doesn't work for you don't worry too much. Just make sure you even things out when you serve.
  • Remove the pan from heat and add the sesame noodle sauce. Stir to get the noodles coated with the sauce.
  • Portion the noodles into two bowls and garnish with cilantro, sesame seeds or peanuts (or both) and green onion.


If you can't get Maggi Tamarina you can use a tamarind paste and a bit of sugar. If you can't get any tamarind sauce or paste add a second tablespoon of rice wine vinegar and a teaspoon of sugar. Not the same but still good.
Don't try to double this recipe. There will be too much stuff in the pan otherwise. You won't be happy with the results. If you want to serve 4 make it twice.
If you want shrimp instead of chicken my best advice is to pre-cook the shrimp and add it in with the bean sprouts. That's what I do. Always. If you want to nail cooked shrimp every time check out perfect shrimp cocktail.
If you don't want to go that route then toss them in the pan at the same time the directions tell you to add the chicken. Cook them until they just turn pink and then follow the recipe from there. 


Serving: 2servings | Calories: 1054kcal | Carbohydrates: 108g | Protein: 37g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 261mg | Sodium: 1953mg | Potassium: 719mg | Fiber: 4g | Sugar: 6g | Vitamin A: 238IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 6mg