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This chicken and shrimp stir-fry is packed with delicious Thai flavours. It’s a perfect weeknight meal when you’re looking to add a little variety to your dishes.
Serves: 8
Prep Time: 10 min
Cook Time: 15 min


6 - 8 boneless, skinless chicken thighs, diced
1 pkg shrimp, raw, peeled
1 pkg rice vermicelli
1 pkg glass noodles
1 cup snow peas
1 cup mushrooms, preferably shiitake or oyster, sliced
1 onion(s), small, chopped
1 tbsp lime juice
2 tbsp fish sauce
1 tsp sesame oil
⅓ cup cilantro, fresh, chopped
6 cloves garlic, chopped
1 tbsp oil

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Bring water to boil in large pot. Take pot off heat and add noodles. Leave in for a few minutes until tender (a good indicator is if the noodles can easily twirl around a fork).

  2. Drain noodles well in a colander.

  3. In frying pan, heat oil, add chicken, mushrooms and onion.

  4. Cook, stirring occasionally, until chicken is completely cooked and mushrooms and onions have caramelized (when they begin to brown).

  5. Add garlic and stir to combine.

  6. Add lime juice, fish sauce, shrimp and snow peas and cook just until shrimp are pink all the way through (be careful not to overcook), stirring often.

  7. Add noodles, sesame oil and cilantro and toss to coat.

  8. Serve hot, sprinkled with reserved chopped cilantro.

Nutrition Info

Per 180 g serving Amount
Protein24 g
Fat4 g
Saturated Fat1 g
Carbohydrate37 g
Fibre1 g
Sugar1 g
Cholesterol120 mg
Sodium470 mg
Per 180 g serving % Daily Value
Vitamin A4
Vitamin C20
Vitamin B616
Vitamin B1242