Best Thai Noodles With Chicken Thighs Recipes

CILANTRO CHICKEN AND SPICY THAI NOODLES

Cilantro Chicken and Spicy Thai Noodles image

Provided by Aaron McCargo Jr.

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

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
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

Steps:

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.

THAI CHICKEN NOODLES

Thai Chicken Noodles image

Make and share this Thai Chicken Noodles recipe from Food.com.

Provided by Gilcat2

Categories Chicken Breast

Time 1h11m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breast halves, sliced
2 tablespoons white wine
oil
8 garlic cloves, sliced
6 shallots, sliced
3/4 lb rice vermicelli
4 dried red chilies
6 dried Chinese mushrooms, soaked
1 (6 ounce) can shrimp
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon nam pla
1/2 cup bean sprouts
2 tablespoons basil
2 tablespoons peanuts, crushed

Steps:

Marinate chicken in wine 30 minutes.
In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
Grind red chilies.
In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
Add bean sprouts and basil; stir 2 minutes.
Add noodles; toss.
Garnish with garlic, shallots, and peanuts.

Nutrition Facts : Calories 616.9, Fat 5, SaturatedFat 1, Cholesterol 151.2, Sodium 780.5, Carbohydrate 96.3, Fiber 4, Sugar 12.4, Protein 43.9

THAI PEANUT CHICKEN AND NOODLES

Thai Peanut Chicken and Noodles image

This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons creamy peanut butter
3 garlic cloves, minced
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon sesame oil
1 teaspoon molasses
1 package (6.75 ounces) thin rice noodles
2 tablespoons peanut oil, divided
1 pound chicken tenderloins, cut into 3/4-inch pieces
1 medium onion, chopped
Halved cucumber slices and chopped peanuts, optional

Steps:

For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.