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Fiery Chicken and Rice Noodles
main dishes

Fiery Chicken and Rice Noodles

Up your noodle game with this spicy dish of perfection! Ready in 30 minutes, McCormick® Fiery Seasoning - a mix of sriracha, lime and garlic - brings a memorable heat to the whole meal. Recipe & Photo Credit: Tasty.
  • 20m

    prep time

  • 10m

    Cook Time

  • 15



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  • 1 pound boneless, skinless chicken thighs
  • 2 teaspoons kosher salt
  • 4 teaspoons McCormick® Tasty Seasoning Kit, divided
  • 1 tablespoon canola oil, grapeseed oil
  • 1/4 cup Thai Kitchen® Gluten Free Premium Fish Sauce
  • 1/4 cup warm water
  • Juice of 3 limes
  • 1 1/2 tablespoons brown sugar
  • 1 pound rice vermicelli noodles, cooked according to package instructions
  • 1 Persian cucumber, thinly sliced
  • 1 bunch bunch of fresh cilantro, leaves torn
  • 1 bunch fresh mint, leaves torn
  • 1/2 red onion, thinly sliced
  • 1/2 cup unsalted peanuts, roughly chopped
  • Lime wedges, for serving


  • On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery Seasoning

  • Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2 to 3 minutes, until golden brown. Flip and cook on the other side for 2 to 3 minutes more, until the chicken is cooked through. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.

  • In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining 2 teaspoons of the Fiery Seasoning. Whisk to combine.

  • Toss the cooked vermicelli noodles in the sauce until fully coated.

  • Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.

  • Enjoy!

Nutrition information (per Serving)



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