Coconut Thai Rice Noodles with Lime and Basil

Difficulty: Easy | Makes: 8-10 Servings

A delicious and fresh noodle dish with bright Thai flavors perfect for Spring and Summer. This recipe calls for chicken, but you can sub in steak if you please, or eliminate the meat altogether for a vegetarian option.



  • 1 14 oz. pack Roland® Pad Thai Rice Stick Noodles
  • 1 bunch green onions, minced
  • 1 seedless cucumber, quartered and thinly sliced
  • 12 oz. Nappa cabbage, shredded
  • 10 oz, edamame beans, cooked and shelled
  • 16 oz. cooked chicken breast, finely shredded (optional)
  • 1/4 cup peanuts, toasted and chopped, for garnish
  • 2 tbsp. cilantro, roughly chopped, for garnish



  1. Cook Pad Thai Rice Stick Noodles according to package directions. Drain and cool
  2. Combine all dressing ingredients in a bowl and whisk together. Season with salt and pepper
  3. In a large bowl, combine noodles and dressing, mixing thoroughly with your hands
  4. Add the green onions, cucumber, cabbage, edamame beans, and chicken breast to the noodle mixture. Toss thoroughly until well coated
  5. Adjust the seasoning with salt and pepper
  6. Garnish with peanuts and cilantro

In This Recipe

Unsweetened Coconut Milk

#86002 | 13.5 FL.OZ.

Soy Sauce

#87084 | 8.5 FL.OZ.

Fish Sauce

#87420 | 6.76 FL.OZ.

Toasted Sesame Oil

#87122 | 6.28 FL.OZ.

Fine Crystal Sea Salt

#70826 | 8.8 OZ.