Spicy Thai Chicken with Konjac Noodles | littlegreendot.com
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Spicy Thai Chicken with Konjac Noodles

Author: Militza Maury | littlegreendot.com


  • 125 grams konjac noodles
  • 1 Clove garlic crushed
  • 1 tablespoon gluten-free soy sauce
  • 1 fresh red Chilli thinly sliced
  • 1 bunch broccoli
  • 25 grams bean sprouts
  • 1 teaspoon vegetable oil
  • 200 grams chopped organic chicken
  • 2 spring onions sliced thinly
  • 1 stalk lemongrass pale section finely chopped
  • 1 lime to squeeze over food
  • finely crushed peanuts


  • Lightly fry chicken in pan with a little olive oil until cooked.
  • Add in crushed garlic, lemongrass, chilli and broccoli and toss through
  • Add Gluten free soy sauce and konjac noodles toss well until combined.
  • Remove pan from heat. Garnish with bean sprouts, sliced spring onions, and sprinkle crushed peanuts over the top.
  • Squeeze a little lime over dish and serve.


Ingredients serve 2 people
Note: when you first open a packet of ‘wet’ konjac noodles, the scent may be a little earthy/fishy but once you have rinsed thoroughly under water before using there is no scent and they are ready for cooking.