Thai Chicken Sundaes

Thai Chicken Sundaes

This is my favorite meal at this particular time in my life. Yes, FAVORITE!It’s quick, it’s healthy, and it’s seriously delicious. Even my two year old can’t get enough… and THAT’S sayin’ it’s good!! A friend gave the recipe to me several years back, and it’s a keeper!

We set it up like Hawaiian Haystacks so that each person can individualize toppings. The noodles and chicken can be served hot or cold {tastesawesome either way}. This is also fun to bring to parties or get togethers -already with topping mixed in , of course. People always ask for the recipe. So, give it a try!

1 pkg. angel hair pasta, cooked
Chicken, cooked and chopped

3/4 C. Rice Vinegar (seasoned or unseasoned)
3 T. Sugar
2 T. Oriental sesame oil
1/2 C. Soy sauce
2 Tb Minced ginger (which is best) or 1/2 tsp. ginger spice
2 Cloves minced garlic
1/2 to 2 tsp. crushed red pepper flakes (more makes spicier)

TOPPINGS: Whatever you like, such as…
thin sliced celery, cucumbers, green onion, cilantro, bean sprouts, chow mein noodles, peanuts, cabbage, peppers, tomatoes, lime….

1.Mix all dressing ingredients together. Let sit in the fridge while preparing the rest. (Stays good for 2 weeks, if you really want to start early :)).
2. Cook chicken and pasta.
3. Cut veggies, and put other toppings in bowls OR use your VEGGIE TRAY as Jan showed in THIS great post.
4. Either mix the dressing and chicken into the noodles, or set it all out separately so everyone can choose how strong of flavor they want.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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