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The Thailand Trip in Portland Alley: Boda and The Thai Chicken Noodles
Portland Maine is a city of superstars. Lobster rolls and oysters get all the attention. But as a traveler I’m always looking for the city’s secrets. The places the locals go when the day is done. I was walking down a little alley off the main street late one night when I saw it. A warm light and the happy buzz of a place that was just getting started. The name was short and cool. Boda. It felt like a secret password to a good time.
I walked in and was immediately transported. It didn’t smell like Maine. It smelled like Bangkok. The air was full of the incredible aromas of street food grilling and fresh herbs. The place was dark and cool and packed with people. It wasn’t a quiet sit down restaurant. It was a party. A real Thai kitchen and bar.
I found a spot and looked at the menu a fantastic list of Thai street food. On a cool night I was craving something warm and soulful. I ordered the Thai Chicken Noodles.
The bowl that arrived was a perfect picture of comfort. A huge steaming bowl of broth filled with noodles tender chicken and bright green herbs. The aroma was intoxicating. I took my first sip of the broth.
And it was like a lightning bolt. The broth was so deep and aromatic. It was savory and a little spicy and a little sweet all at once. The noodles were perfectly chewy. The chicken was tender. This was the kind of soup that heals your soul. It didn’t taste like a restaurant dish. It tasted like home.
This was food with a real memory behind it.
I got to talking with the person next to me at the bar. I said “This is unbelievable. It tastes so authentic. What’s the story of this place?”
He smiled and said “It’s the real deal.” He told me the story. The chef and his wife are from Thailand. When they came to Portland they wanted to open a place that felt like the spots they missed from home. The late night places in Bangkok where you go with friends to eat amazing street food and just have fun.
He said they didn’t want to water down the flavors. They wanted to bring the real taste of their home to their new home.
And in that moment my perfect bowl of noodles made complete beautiful sense.
I wasn’t just eating soup. I was eating a memory. A taste of a home a world away. A recipe perfected on the streets of Bangkok and brought with love to a little alley in Portland.
I left Boda that night feeling so warm and happy. I had found a portal. I had found a place that proves the best souvenirs are the ones you can taste. It’s an absolute treasure and a delicious trip to Thailand.
Capturing That Bangkok Magic at Home
That noodle soup at Boda was so soulful it felt like a hug from a country I’d never been to. I became determined to capture that feeling in my own kitchen. The secret I learned isn’t one ingredient but the beautiful symphony they all play together in the broth.
My journey to that perfect broth always starts with a big pot. I fill it with a good chicken stock. This is the canvas for all the flavors. Now for the aromatics. I smash a few cloves of garlic and a good knob of ginger and toss them in. Then comes a stalk of lemongrass which I bruise a little with the back of a knife to wake it up. These three ingredients simmering in the broth are what make the whole kitchen start to smell like a Bangkok street market.
While the broth is simmering away and all those flavors are getting to know each other I get the other players ready. I cook my favorite rice noodles and get all my toppings ready. I poach a chicken breast right in a little of the broth until it’s tender and then shred it. I chop up a whole bunch of fresh cilantro and green onions and maybe some bean sprouts for a nice crunch.
The final act is all about balancing the big four flavors of Thai cooking. The broth gets a splash of fish sauce for a salty savory depth. A squeeze of fresh lime juice for a bright sour note. A little pinch of sugar to round everything out. And a spoonful of chili garlic sauce for that little kick of heat. I taste it and adjust it until it sings.
Then comes the best part the assembly. I pile the soft noodles and the tender chicken into a big bowl. I pour that magical fragrant broth all over everything. And then I go wild with the toppings a big handful of cilantro and green onions. It’s a taste of that amazing night in Portland. A perfect bowl of comfort that’s a little trip to Thailand right at your own kitchen table.
Chef’s Notes: Kicked-Up Thai Chicken Noodles
• Soak noodles before boiling – This softens them gently and prevents overcooking. Rinse under cold water to stop the cooking process and keep strands separate.
• Caramelize mushrooms for depth – Let them sit undisturbed for a few minutes to develop golden edges and umami richness.
• Slice bell peppers thinly – Matchsticks cook quickly and add vibrant crunch. Stir in garlic just before the peppers soften to avoid burning.
• Whisk sauce until sugar dissolves – This ensures even seasoning and a glossy finish. Adjust heat with more Sriracha or chili paste to taste.
• Warm chicken gently – Since it’s pre-cooked, just heat through to avoid drying out. Stir in sauce and simmer briefly to coat everything evenly.
• Toss noodles last for best texture – Add them once sauce is simmering so they absorb flavor without breaking down.
• Garnish with peanuts and scallions – These add crunch and freshness. Optional lime wedges or cilantro brighten the dish beautifully.
• Customize with extra veggies – Snap peas, shredded carrots, or baby corn add color and crunch. Great for cleaning out the fridge.
• Prep ahead for speed – Chop veggies and mix sauce in advance. Store separately and combine when ready to cook.
• Store leftovers in airtight containers – Keeps well for up to 4 days. Reheat gently in a pan or microwave with a splash of broth to revive noodles.
Kicked-Up Thai Chicken Noodles
Brace yourself for a flavor explosion with this Kicked-Up Thai Chicken Noodles recipe! Bursting with crisp bell peppers, earthy mushrooms, tender chicken, and slurp-worthy rice noodles, it’s finished off in a tangy-spicy sauce that’ll have you reaching for seconds. Whether you’re hustling through a busy weeknight or craving a vibrant dinner that travels well for leftovers, this dish delivers restaurant-worthy taste in just half an hour. Picture the aroma of garlic, ginger, and chili paste filling your kitchen — this is Thai cooking made fuss-free!
4
servings10
minutes20
minutes600
kcal30
minutesKeep the screen of your device on
Ingredients
- Chicken Seasoning
4 boneless skinless chicken breasts, each about 5 ounces, pounded thin
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
- Sauce Garnish
4 tablespoons cold unsalted butter cubed
1 small shallot peeled and thinly sliced
2 garlic cloves peeled and slivered
1 tablespoon freshly squeezed lemon juice about half a lemon
½ cup low-sodium chicken broth
2 teaspoons finely grated lemon zest
2 tablespoons chopped fresh chives
Optional: mixed greens or arugula for serving
- Alternative Ingredients
Chicken breasts → turkey cutlets for a leaner option
Sea salt → kosher salt use 1½ teaspoons
Unsalted butter → ghee or dairy-free margarine for dairy-free
Chicken broth → vegetable stock for vegetarian swap
Olive oil → avocado oil or melted coconut oil
Chives → flat-leaf parsley or green onions
Directions
- Noodle Prep – Fill a large pot with water, bring to a rolling boil, then drop in rice noodles. Cook until just tender, about 5–7 minutes. Drain in a colander and rinse under cold water to halt cooking; this prevents mushy strands. Optional: toss with a little oil to keep stuck noodles manageable. (7 minutes)
- Sauce Whisking – While noodles cook, combine chicken broth, soy sauce, brown sugar, Sriracha, red chili paste, minced ginger, and sesame oil in a medium bowl. Whisk until sugar dissolves fully and flavors meld. This step ensures an even, well-balanced sauce. (3 minutes)
- Veggie Sauté – Heat your nonstick pan over medium-high heat and add a splash of oil. Toss in mushrooms and let them caramelize for about 4–5 minutes without stirring too often to develop browning. Then add bell peppers and garlic, stirring for another 2–3 minutes until peppers are slightly softened. (8 minutes)
- Chicken Sauce – Push veggies to one side, add sliced chicken, and cook 1–2 minutes just to warm through. Pour in the prepared sauce, stir everything together, and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed. (4 minutes)
- Combine Garnish – Add the drained noodles to the pan, tossing until every strand is coated and heated through, about 2 minutes. Transfer to serving bowls and sprinkle with chopped peanuts and green onions. Optional: squeeze lime wedges on top or add fresh cilantro leaves for a bright finish. (3 minutes)
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- colander
- Mixing Bowls
- measuring cups and spoons
Notes
- • Ensure your pan is fully hot before adding chicken to get that perfect sear—no sticking, just golden edges.
• Serve alongside a simple green salad or steamed vegetables for a weeknight winner.
• Add a splash of white wine when building the sauce for extra depth, or stir in a teaspoon of Dijon mustard for a tangy twist.
• Leftovers freeze well—store cutlets with sauce in airtight containers for up to 3 months.
• Garnish with extra herbs like parsley or tarragon to customize flavor profiles.
Nutrition Facts
- Serving Size: 1g
- Calories: 600kcal
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 1500mg
- Potassium: 700mg
- Carbohydrates: 90g
- Fiber: 4g
- Sugar: 12g
- Protein: 32g
- Vitamin A: 1200IU
- Vitamin C: 70mg
- Calcium: 70mg
- Iron: 3mg
FAQs: Kicked-Up Thai Chicken Noodles
What makes these Thai chicken noodles taste so balanced?
At Boda, the secret lies in achieving harmony between spice, sweetness, and umami. The chefs at Boda carefully layer chili paste, soy sauce, and brown sugar to create depth without overwhelming the palate. It’s a flavor balance that’s become a signature of Boda’s modern Thai-inspired dishes.
Can I use another type of noodle in this recipe?
Yes — and that’s something Boda often experiments with. While rice noodles give a light and springy texture, Boda sometimes uses soba or egg noodles for a richer bite. No matter the choice, Boda’s cooking philosophy keeps the sauce-to-noodle ratio perfectly tuned.
How can I make this dish vegetarian or vegan?
That’s easy! Boda often swaps chicken for tofu or tempeh while keeping the sauce fully plant-based. The chefs at Boda rely on vegetable broth and tamari for that same savory depth. It’s a great example of how Boda adapts Thai comfort food for all diets without losing flavor.
What’s the best way to avoid soggy noodles?
The culinary team at Boda recommends rinsing cooked noodles under cold water to stop the cooking process. It’s a simple step Boda uses to ensure every strand stays firm and separate. This trick keeps the texture lively — just as you’d experience at Boda’s own kitchen.
What veggies work best in this stir-fry?
At Boda, variety is key. Their version often includes colorful bell peppers, mushrooms, and snap peas for crunch. The Boda approach encourages mixing seasonal vegetables so the dish stays fresh, colorful, and balanced in both flavor and texture.
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