Cilantro Chicken and Spicy Thai Noodles
photo by duonyte
- Ready In:
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
- 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.
- 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.
- Place the cooked noodles in a large serving bowl and add sauce, carrots and peanuts - toss well. Add the cilantro chicken and serve.
Questions & Replies
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This was very spicy and very delicious. I made a number of modifications, more in approach rather than in anything substantive. I used chicken drumsticks, as I found them on sale for less than half of what thighs cost. I put the marinade ingredients in a plastic bag and put the drumsticks into that. This permitted me to massage them to distribute the marinade more evenly. Then I cooked them in my air fryer, rather than in a skillet, saving a few calories. I had only regular rice vinegar, so added some sugar to the marinade and the sauce. Instead of spaghetti, I used rice noodle vermicelli, which I softened in hot water and then added to the sauce to let them fully soften and absorb some of the sauce flavors. I forgot to buy carrots and forgot to add the peanuts. Really excellent.
I LOVED this dish. <br/><br/>Nicely spicy without being overwhelming. Very fresh taste but fully satisfying with the noodles. My wife has requested we put this on the make-again list and I certianly agree. <br/><br/>I really enjoy trying new flavors and this one made me brave my way into the local asian grocery store/market. The owner was so nice, I showed him my recipe and he found two options for the green curry paste and explained how much better one was vs. the other. He also gave my daughter a candy, he said he grew up on them. Awesome experience... why cooking is so much fun. I can't rate this high enough!
My family loved this recipe. We thought the marinade for the chicken thighs was easy and tasty. The sauce seemed like it would take a long time with all the ingredients but it went together easily. We didn't have any thai green curry paste so I used a recipe that I found online and it worked great. The recipe for thai curry paste used bell peppers as part of the peppers in the sauce so it wasn't as spicy. We didn't put the red pepper flakes in all the chicken. We let people put on their own pepper flakes.
This looks like the same recipe Ive made from FoodNetwork webpage many times for my family of very picky eaters who absolutely LOVE this dish! I have found you can prepare the sauce, cook the pasta & chicken ahead of time and assemble very quickly & easily. Great for hot summers when its too hot to cook since its very easy to make and can be eaten hot, cold or room temp. We discovered that its extra yummy if you add a bit of bbq sauce, crushed peanuts and hot chili sauce!
Yum, this was delicious, Nancy!! I was generous with all ingredients, particularly the cilantro (we call it dhania, or coriander), which we love. Easily prepared, I love this kind of dish, I did use chicken breast fillets, cubed, but otherwise as directed. Always great to have a meal that is bursting with flavour, on the table in no time at all. Thank you for this one, Nancy, a keeper!!!