Cilantro Chicken and Spicy Thai Noodles

Total Time:
50 min
15 min
20 min
15 min

4 servings

  • Cilantro Chicken:
  • 4 boneless, skinless chicken thighs (about 1 pound)
  • 3 tablespoons canola oil
  • Salt and freshly ground black pepper
  • 2 tablespoons minced garlic
  • 1/4 cup cilantro leaves
  • 2 limes, 1 zested and 2 juiced
  • 2 tablespoons seasoned rice vinegar
  • Thai Noodles:
  • 2 tablespoons canola oil
  • 1 -inch chunk ginger, peeled and grated (about 1 tablespoon)
  • 1 lime, zested and juiced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • 1 tablespoon Thai green curry paste
  • 1 tablespoon seasoned rice vinegar
  • 3 scallions, white and green parts, chopped, for garnish
  • 1 pound spaghetti, cooked al dente and sprayed with canola oil spray
  • 1 carrot, shredded
  • 1/4 cup crushed roasted peanuts
  • 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 place the chicken thighs on the pan, cooking for 4 minutes per side.

  • For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.

  • Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

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