One Pot Thai Chicken Thighs and Noodles Recipe

Preheat oven to 200 degrees C or 40 degrees F.

To prepare the glaze, combine all of the glaze ingredients in a deep bowl; whisk until combined. Pour about 2 cups of the sauce into a small, non-stick saucepan and reserve for later (you need only ¼ cup of sauce for the marinade).

Trim any extra skin and fat from the chicken thighs. Place the thighs into ¼ cup of marinade and toss to evenly coat.

Heat the peanut oil in a large skillet over high heat and sear the thighs on both sides until browned (about 4 to 5 minutes each side).

Transfer to the preheated oven and bake until cooked through (about 25 to 30 minutes). Change your oven settings to grill or broil, and broil for an extra 3 minutes, or until the skin is caramelized and slightly charred. They will look shiny from the glaze.

While the chicken is in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 3 to 5 minutes).

In the last 10 minutes of the chicken cooking time, prepare the rice noodles to package instructions (usually placing them into a bowl and covering in boiling water for 5 to 6 minutes until softened).

When the chicken is golden and crispy, remove from the oven; transfer to a warmed plate and keep warm by lightly tenting with foil.

Drain half of the excess chicken fat from the skillet and remove any charred pieces (this is optional).

Heat the skillet over medium-high heat and add 1 cup of the glaze with the prepared noodles.

Stir fry for about a minute to combine, then add in the bean sprouts and carrots, and stir fry for a further minute or two.

Stir fry for about 1 minute to combine, then add in the bean sprouts and carrots, and stir fry for another 1 or 2 minutes.

Remove from heat, then place the chicken back into the skillet over the noodles.

Garnish with the green onion slices, red chilli and sprinkle with the crushed peanuts. Serve with the remaining glaze!