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Thai Chicken Street Noodles

This delightful recipe is easy to follow and perfect for any occasion.

Total Time
45 mins
Servings: 4 appropriately, 2 obnoxiously
Course: Main Course
Cuisine: American

Ingredients

chicken
  • 1 pound boneless, skinless chicken breasts (thighs work too!)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/3 cup Sweet chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
noodles
  • 1 bunch of bok choy, greens sliced off
  • 8 ounces brown rice noodles
  • 1/4 cup canned coconut milk, light or full-fat
  • 3 tablespoons Sweet chili sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 4 garlic cloves, minced
  • 8 green onions, sliced into thirds
  • 1/3 cup freshly torn cilantro, plus more for topping
  • 1/3 cup chopped peanuts, plus more for topping
  • 2 tablespoons Thai basil, chopped
  • 3 tablespoons toasted sesame oil
  • Lime wedges for serving

Instructions

    Cup of Yum
  1. The night before or an hour or two before making, marinate the chicken. Use a meat tenderizer to pound it out a bit and make the breasts slightly thinner. Season it with the salt and pepper, then whisk the remaining ingredients together. Pour them over the chicken and refrigerate until ready to use.
  2. If you’d like the bok choy greens to stay bright green, you can blanch them. This isn’t mandatory for the recipe to taste good, but it does make it prettier: bring a pot of salted water to a boil and add the greens. Cook for 1 to 2 minutes until they are bright green, then remove the greens with tongs and drop them into a boil of ice water.
  3. Cook the rice noodles according to their directions – usually about 5 minutes in boiling water. If the noodles finished before you’re ready to use them, keep them in cold water.
  4. Heat a large skillet or wok over medium-high heat and add the chicken – do not add the excess marinade. Cook until deeply golden on both sides and cooked through, about 5 to 6 minutes per side. Remove the chicken and set it aside until ready to use. Using the same skillet, keep the heat low. Add in the coconut milk, chili sauce, vinegar, sugar and garlic, whisking to combine. Increase the heat to medium-low and cook until it thickens slightly, stirring, about 5 minutes. Add in the noodles, boy choy, green onions, cilantro and basil, tossing well with tongs to coat. Toss and toss over again! Slice or shred the chicken and add it in along with the peanuts. Drizzle with the toasted sesame oil. Toss again. Serve immediately with extra cilantro, peanuts and a lime wedge.