Thai coconut crunchy chicken noodles

Thai coconut crunchy chicken noodles

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes

Bright & crunchy stir fry + Thai coconut stir fry sauce + egg noodles + chicken breasts = dinner sorted in minutes.


  • For the coconut-crusted baked chicken  
  • 4 Woolworths free-range chicken breasts
  • 1 - 2 Free-range eggs
  • 140 g Flour
  • 70 g Woolworths desiccated coconut  
  • 70 g Woolworths coconut flakes 
  • 2 T Olive oil
  • 1/2 t Salt
  • 1/2 t Black pepper

Cooking Instructions

1. Slice the chicken breasts into chunks – about 2 x 2cm
2. Preheat the oven to 200C°.
3. Place the 2 types of coconut together in a bowl and season with salt and pepper.
4. Crack the egg into a separate bowl and place the flour into another bowl.
5. Dip each piece of chicken first into the flour, then the egg and then the coconut.
6. Place on an ovenproof tray and drizzle with olive oil. Bake for 15 – 20 minutes or until cooked through
7. Toss noodles in Thai sauce keeping back some to serve
8. Fry veggies and serve warm.

Cook's note: Fry off strips of ginger, chopped chilli and sliced garlic until crispy, reserve aside and keep for serving. This way it also flavours the oil before you fry your veggies or noodles.

Find more noodle recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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