How To Make How to Make One Pot Thai Chicken Thighs and Noodles
Craving for Thai food but hate washing the dishes? This one-pot Thai chicken thighs and noodles recipe is easy to make and full of Thai flavors!
Serves:
Ingredients
- 6pcschicken thighsskin-on and bone-in
- 1tsppeanut oil
- 3pcsgreen onionsfinely sliced
- 1pcsmall red chillifinely sliced
- ¼cupcrushed peanuts
For Marinade and Stir Fry Noodles
- 1cupThai sweet chili sauceuse sugar-free for lower carb
- ⅓cuplow-sodium soy sauce
- ⅓cuprice wine vinegaror white vinegar
- 6tbspcoconut sugaror use brown sugar substitute for lower carb
- 4tbspfish sauce
- 2tbsplime juice
- 1tbspminced lemongrass
- 1tbspminced garlic
- 2tspsesame oil (or peanut oil)
- 6.5ozrice stick noodles(180 g) prepared to package instructions (usually boiled for 5 to 6 minutes)
- ¾cupbean sprouts
- 1largegrated carrots
Instructions
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Preheat oven to 200 degrees C or 40 degrees F.
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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).
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Trim any extra skin and fat from the chicken thighs. Place the thighs into ¼ cup of marinade and toss to evenly coat.
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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).
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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).
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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).
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When the chicken is golden and crispy, remove from the oven; transfer to a warmed plate and keep warm by lightly tenting with foil.
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Drain half of the excess chicken fat from the skillet and remove any charred pieces (this is optional).
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Heat the skillet over medium-high heat and add 1 cup of the glaze with the prepared noodles.
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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.
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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.
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Remove from heat, then place the chicken back into the skillet over the noodles.
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Garnish with the green onion slices, red chilli and sprinkle with the crushed peanuts. Serve with the remaining glaze!
Nutrition
- Calories: 477.41kcal
- Fat: 19.81g
- Saturated Fat: 4.66g
- Trans Fat: 0.07g
- Monounsaturated Fat: 8.41g
- Polyunsaturated Fat: 4.93g
- Carbohydrates: 51.85g
- Fiber: 4.64g
- Sugar: 19.15g
- Protein: 21.28g
- Cholesterol: 83.30mg
- Sodium: 2203.61mg
- Calcium: 51.58mg
- Potassium: 738.53mg
- Iron: 2.11mg
- Vitamin A: 140.88µg
- Vitamin C: 20.37mg
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