Cilantro Chicken and Spicy Thai Noodles

A great lunch or dinner dish that uses simple; yet flavorful ingredients. Cooking time does not include pasta.

• Ready In: 38 mins
• Serves: 4

Ingredients

• For the chicken

• 4  chicken thighs, boneless and skinless (about 1 pound)
• 3  tablespoons canola oil
•  salt & freshly ground black pepper
• 2  tablespoons garlic, minced
• 1⁄4 cup cilantro leaf
• 2  limes, zest of 1 lime and juice of both
• 2  tablespoons seasoned rice vinegar

• For the sauce

• 2  tablespoons canola oil
• 1  tablespoon fresh ginger, peeled and grated
• 1  lime, zested and juiced
• 2  garlic cloves, minced
• 1⁄4 teaspoon red pepper flakes
• 1  cup  chicken stock
•  salt & freshly ground black pepper
• 1  tablespoon  thai green curry paste
• 1  tablespoon seasoned rice vinegar
• 3  scallions, white and green parts-chopped
• 1  lb spaghetti, cooked al dente and sprayed with canola oil (keep warm)
• 1  carrot, shredded
• 1⁄4 cup roasted peanuts, crushed

Directions

1. For the chicken, combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and grill the chicken thighs 4 minutes per side or until done.
2. For the sauce, add canola oil to a saute pan over medium heat. Add the ginger, lime zest, juice, garlic, red pepper flakes and chicken stock. Stir well to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer 2 minutes.
3. Place the cooked noodles in a large serving bowl and add sauce, carrots and peanuts - toss well. Add the cilantro chicken and serve.