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Encona Spicy Caribbean Vegetable Soup

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Recipe Details

Encona Thai Chilli Garlic Chicken and Noodles


This aromatic and savoury noodle recipe is a spicy combination of rich flavours and exciting textures. Delicious on its own or as an accompaniment to meat and fish dishes.

Serves4 people
Preparation time25 mins
Cooking time30 mins


Shopping list:

  • 4 200g lean chicken breasts
  • 4 tbsp Encona Thai Chilli and Garlic Sauce
  • 1 tbsp coriander, chopped
  • 140g rice noodles or udon noodles
  • 1 carrot, coarsely shredded
  • 3 spring onions, thinly sliced
  • 1 red pepper, finely shredded
  • 100g bean sprouts
  • 100g chopped roasted peanuts (optional)
  • 1 small handful of torn basil & mint leaves

For the dressing:

  • 4 tbsp rice wine vinegar
  • 3/4 tbsp caster sugar
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil

Note: this recipe contains nuts. if you have a nut allergy please omit the nuts from the recipe.

How to do it

  1. Pre-heat your grill to 3/4 heat and line a grill tray with tinfoil.
  2. Place the Encona Thai Chilli and Garlic Sauce into a bowl, stir in the coriander, then add the chicken. Mix well and place onto the grill tray and cook for 10-12 minutes, turning half way through and brushing any left over sauce over the chicken.
  3. Soak the noodles in boiling water for 6-7 minutes (uncovered) then drain.
  4. Whisk together the rice wine vinegar, caster sugar, fish sauce, light soy sauce and sesame oil until the caster sugar has dissolved.
  5. Now add the warm noodles, carrot, spring onions, red pepper, bean sprouts and herbs, tossing well to combine, then divide equally between four serving plates.
  6. Slice the chicken and arrange over the noodles. Finish with a scattering of peanuts. (optional) Enjoy!