Rice Paper Noodles

I’m a big fan of all things noodles. So, when I saw this Rice Paper Noodles Recipe take off online, I jumped at the chance to try it out… adding more protein, of course. Honestly, this recipe is so good! A fun way to switch up dinner and ready to eat in just over 30 minutes, and most of the ingredients combine and cook on one pan, meaning it's super easy. With protein, veggies, and an amazing sauce, these rice paper noodles are definitely worth a try if you’re looking for something new!

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Prep Time 20

Cook Time 15

Total Time 35

Servings Servings

Calories 647kcal

Author Christine McMichael

Equipment

1 Baking Sheet
1 Serving Bowl
1 Shallow Bowl

Ingredients

Chicken

1 pound boneless skinless chicken thighs or breast, sliced into 1-inch strips or minced
1/2 teaspoon fine sea salt
2 teaspoons cornstarch
2 teaspoons avocado oil

Roasted Edamame

10-12 ounces shelled frozen edamame
1 Tablespoon olive oil or avocado oil
1 teaspoon fine sea salt
2 teaspoons garlic chili sauce

Rice Paper Noodles

12 rice paper sheets
warm water for soaking

Sauce

1/3 cup creamy natural peanut butter stirred well
1/4 cup soy sauce or tamari sauce
1 Tablespoon toasted sesame oil
2 Tablespoons garlic chili sauce
3 Tablespoons fresh lime juice
1 Tablespoon water

Other

3 green onions thinly sliced, save some for garnish
1/3 cup chopped fresh cilantro save some for garnish
1/3 cup chopped fresh basil save some for garnish
1/3 cup chopped roasted unsalted peanuts save some for garnish
lime wedges for serving

Instructions

Preheat the oven to 375°F and grease a nonstick baking sheet with cooking spray.
Mix the chicken ingredients on one side of the pan, and spread into an even layer (only on half of the pan).
On the other side of the pan, add the roasted edamame ingredients, toss together and spread into an even layer (on the other half of the pan).
Bake for 25-30 minutes until chicken is cooked through and edamame begins to crisp.
In a large (serving) bowl, whisk the sauce ingredients and set aside.
Fill a wide-shallow bowl or shallow dutch oven with warm water. Dip one sheet into the water for 15-20 seconds until it begins to become pliable (do not oversoak) & place onto your counter/cutting board. Stack 2 sheets of soaked rice paper, let dry for about 1 minute, then slice into 7-8 wide noodle-like ribbons. Transfer each ribbon to the bowl (one at a time) and move around with a fork to coat in the sauce. Repeat with remaining noodle ribbons.
Repeat the noodle process four more times until all noodles are tossed into the sauce.
Add the crispy edamame (reserve some for garnish), cooked chicken, green onion, cilantro, basil and peanuts. Toss together.
Plate the rice paper noodles and garnish with remaining roasted edamame, peanuts, cilantro and basil.

Video

Notes

I tested this recipe with both chicken thighs and chicken breast. Both were delish, but personally I prefer the chicken thighs because they’re more forgiving and truly won’t dry out in the oven when cooked for 25-30 minutes until the edamame or slightly crisp.
The recipe is quite crispy, edamame-forward, which I personally love! If you want less edamame, though, you can choose to half it.
The sauce definitely has a limey-tang to it (which I love!), but if you prefer less lime juice, reduce the lime to 2 tbsp total, and increase the water to 2 tbsp total.

Tips for the rice paper noodles:

Have everything ready to go and work quickly! (station for dipping the whole sheets, station for slicing the noodles, bowl ready to dip each noodle in the sauce.
I used a kettle to keep water warm and kept pouring in a little more warm water to keep the temperature even as I worked.
Stacking 2 sheets of rice paper and cutting into strips is my recommendation for the best consistency!

Nutrition