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High protein Thai noodle dinner with 61g protein featuring thinly sliced chicken breast, pink shrimp, scrambled eggs, shelled edamame, rice noodles, julienned carrots, sliced red bell peppers, Chinese broccoli, shredded cabbage all coated in creamy peanut sauce made from natural peanut butter, tamari, oyster sauce, sriracha, garnished with crushed roasted peanuts, green onions, cilantro, lime wedges

High-Protein Thai Noodle Dinner

High-Protein Thai Noodle Dinner features chicken breast, shrimp, eggs, and edamame with rice noodles and vegetables in protein-enhanced peanut sauce for 61g protein per serving in under 20 minutes. ​ ​
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Ingredients Equipment Method Notes

Ingredients
  

  • High-Protein Base
  • 125 g dried wide rice noodles or 250g fresh
  • 250 g raw chicken breast thinly sliced
  • 250 g raw shrimp peeled and deveined
  • 2 large eggs whisked
  • 1 cup shelled edamame
  • 1 tsp oil sesame, olive, or coconut
  • Vegetables
  • 2 cups Chinese broccoli or broccoli florets
  • 1 large carrot julienned
  • 1 red bell pepper thinly sliced
  • 1 small red onion sliced
  • 2 cloves garlic minced
  • 1 cup shredded cabbage
  • High-Protein Peanut Sauce
  • ½ cup natural peanut butter
  • 3 tbsp tamari or low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp honey or zero-calorie sweetener
  • 2 tsp sriracha
  • 1 tsp white vinegar or lime juice
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • ¼ cup hot water
  • Garnish
  • ¼ cup crushed roasted peanuts
  • ¼ cup chopped green onions
  • ¼ cup fresh cilantro
  • Lime or lemon wedges
  • Optional: chopped red chilies in vinegar

Equipment

  • Large wok or 12-inch skillet (non-stick)
  • Wooden spoon or silicone spatula
  • Large pot for cooking noodles
  • Colander
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Small bowl for sauce
  • Food scale (optional for macro tracking)

Method
 

  1. Cook rice noodles according to package directions. Drain, rinse with cold water, set aside. While noodles cook, thinly slice chicken, prep shrimp, whisk eggs, and prep all vegetables.
  2. Make peanut sauce: Whisk together peanut butter, tamari, rice vinegar, oyster sauce, dark soy sauce, honey, sriracha, white vinegar, garlic powder, and ginger. Add hot water gradually until pourable. Set aside.
  3. Optional: Velvet chicken by mixing sliced chicken with 1 tsp baking soda and 2 tbsp water. Let sit 15-20 minutes, rinse thoroughly, pat dry.
  4. Heat wok over high heat. Add ½ tsp oil. Add chicken in single layer, season with salt, white pepper, black pepper. Stir-fry 3-4 minutes until cooked through (165°F). Transfer to plate.
  5. Add another ½ tsp oil if needed. Add shrimp in single layer. Cook 1-2 minutes per side until pink. Transfer to plate with chicken.
  6. Reduce heat to medium-high. Pour whisked eggs into center. Let sit 10-15 seconds, then scramble 1 minute. Transfer to plate.
  7. Increase heat to high. Add garlic and broccoli stalks, stir-fry 1-2 minutes. Add carrots, bell pepper, onion, cabbage, broccoli florets. Stir-fry 2-3 minutes until crisp-tender. Add edamame, cook 1 minute.
  8. Reduce heat to medium. Add cooked noodles. Pour peanut sauce over everything. Toss gently 1-2 minutes until evenly coated.
  9. Add chicken, shrimp, and eggs back. Toss 1 minute until reheated. Taste and adjust seasoning.
  10. Divide between 2 bowls. Top with peanuts, green onions, cilantro, lime wedges, optional chilies. Serve immediately or cool for meal prep.

Notes

Recipe makes 2 large servings with 61g protein each.
Chicken breast: 31g protein per 100g; use 250g for best macros.
Shrimp: 24g protein per 100g; use 250g for lean protein.
Peanut butter: ½ cup adds 32g protein total (16g per serving).
Edamame: 1 cup adds 9g protein.
For lower calories, reduce noodles to 60-80g and double vegetables.
For vegetarian: Use 400g baked tofu + keep eggs + 2 cups edamame.
For vegan: Omit eggs, use tofu, add hemp hearts and nutritional yeast.
Velvet chicken optional but creates restaurant-quality tender texture.
Store refrigerated 5 days. Delicious cold as Thai noodle salad!
Add water when reheating as sauce thickens.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories
Approximately 729 kcal per serving.
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Protein
Approximately 61 g protein per serving from chicken, shrimp, eggs, edamame, and peanut sauce.
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