Name: One Pot Thai Chicken Thighs and Noodles Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: Thai
Ingredients: 6 pcs chicken thighs; 1 tsp peanut oil; 3 pcs Green Onions; 1 pc small red chilli; ¼ cup crushed peanuts; For Marinade and Stir Fry Noodles; 1 cup Thai Sweet Chili Sauce; ⅓ cup low-sodium soy sauce; ⅓ cup rice wine vinegar; 6 tbsp coconut sugar; 4 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp minced lemongrass; 1 tbsp minced garlic; 2 tsp sesame oil (or peanut oil); 6.5 oz rice stick noodles; ¾ cup Bean Sprouts; 1 large grated carrots

Experience the vibrant flavors of Thailand in your own home with this one pot Thai chicken thighs and noodles recipe. The tender chicken thighs are marinated in a tangy, sweet and spicy sauce then baked to perfection. They're served over stir-fried rice noodles that have absorbed the extra sauce, and topped with fresh and crunchy veggies. It's a complete meal in one pot that's bursting with flavor.

Photos of One Pot Thai Chicken Thighs and Noodles Recipe

The ingredients in this recipe are mostly found in a typical grocery store. However, some unique ingredients such as lemongrass, Thai sweet chili sauce, rice wine vinegar, coconut sugar, fish sauce, and rice stick noodles might be found in the Asian section or a specialized Asian supermarket. Lemongrass is a tropical plant that adds a fresh, lemony aroma and taste. Thai sweet chili sauce is a popular sauce in Thai cuisine, known for its sweet and mildly spicy flavor. Rice wine vinegar, also known as rice vinegar, has a mild and slightly sweet flavor. Coconut sugar is an unrefined sweetener with a slight caramel flavor. Fish sauce is a salty, fermented condiment made from fish and salt. Rice stick noodles are thin, flat rice noodles commonly used in Asian cuisine.

Ingredients for One Pot Thai Chicken Thighs and Noodles

Chicken thighs: This cut of chicken is known for its tenderness and flavor, making it ideal for baking and absorbing the marinade.

Peanut oil: This oil has a high smoke point, making it suitable for searing chicken at high heat.

Green onions: They add a mild, sweet onion flavor and a pop of color to the dish.

Red chilli: It provides a fiery kick to the dish. Adjust the amount used to your heat preference.

Crushed peanuts: They give a nice crunch and complementary flavor to the dish.

Thai sweet chili sauce: It is the base of the marinade, providing a sweet and spicy taste.

Soy sauce: It adds saltiness and umami flavor.

Rice wine vinegar: It adds acidity that balances the sweet and spicy flavors of the marinade.

Coconut sugar: It contributes to the sweetness of the glaze.

Fish sauce: It gives the marinade a deep, savory flavor.

Lime juice: It gives a citrusy tang to the marinade.

Lemongrass: It adds a fresh, lemony aroma and flavor.

Minced garlic: It adds a pungent flavor that pairs well with the other ingredients.

Sesame oil: It adds a nutty flavor to the marinade.

Rice stick noodles: They absorb the flavor of the sauce and get a soft, slippery texture.

Bean sprouts: They add a fresh, crunchy texture to the dish.

Grated carrot: It gives a sweet, earthy flavor and vibrant color.

One reader, Gerald Bellamy says:

This one-pot Thai chicken thighs and noodles recipe is a game-changer! The flavors are incredible, and the recipe is so easy to follow. The combination of sweet and spicy is just perfect. It's a definite winner for a quick and delicious weeknight dinner. Highly recommended!

Gerald Bellamy

Cooking Techniques for One Pot Thai Chicken Thighs and Noodles

How to prepare the glaze: Combine all of the glaze ingredients in a deep bowl and 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).

How to trim the chicken thighs: Remove any extra skin and fat from the chicken thighs.

How to marinate the chicken thighs: Place the chicken thighs into ¼ cup of marinade and toss to evenly coat.

How to sear the chicken thighs: 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).

How to bake the chicken thighs: Transfer the seared chicken thighs to the preheated oven and bake until cooked through (about 25 to 30 minutes). Change the oven settings to grill or broil, and broil for an extra 3 minutes, or until the skin is caramelized and slightly charred.

How to thicken the glaze: 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).

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

How to stir fry the noodles: 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.

How to garnish and serve: Garnish the dish with the green onion slices, red chili, and sprinkle with the crushed peanuts. Serve with the remaining glaze.

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!

Preparation: 10 minutes

Cooking: 50 minutes

Total: 1 hour

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

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!

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

Helpful Technique for Perfecting One Pot Thai Chicken Thighs and Noodles

When searing the chicken thighs, it's important to not overcrowd the pan. Overcrowding can cause the chicken to steam rather than sear, preventing that desirable golden-brown crust from forming. If necessary, sear the chicken in batches to ensure each piece has enough space. Also, using a non-stick pan can make the process easier and help to prevent the chicken from sticking to the pan.

Time-Saving Tips for Making This Thai Chicken Recipe

Prep ahead: Marinate the chicken thighs the night before to save time on the day of cooking.

One pot: Use a large skillet or pot to cook the chicken and noodles together, minimizing clean-up time.

Quick noodles: Use pre-cooked or quick-cooking noodles to reduce the overall cooking time.

Efficient multitasking: While the chicken is in the oven, prepare the noodles and stir-fry the vegetables to save time.

Batch cooking: Make a larger portion and store the leftovers for a quick and easy meal the next day.

Streamlined prep: Use pre-cut vegetables and pre-made sauces to cut down on prep time.

Easy cleanup: Line the baking dish with parchment paper for easy cleanup after cooking the chicken.

Time-saving tools: Utilize kitchen tools like a mandoline for quick and uniform vegetable slicing.

Substitute Ingredients For One Pot Thai Chicken Thighs and Noodles Recipe

chicken thighs - Substitute with bone-in chicken drumsticks: Chicken drumsticks are a good substitute for chicken thighs as they have a similar dark meat flavor and texture, and they hold up well to braising and cooking in the one-pot recipe.
peanut oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for peanut oil in this recipe as it has a neutral flavor and high smoke point, making it suitable for stir-frying and cooking the chicken and noodles.
green onions - Substitute with chives: Chives can be used as a substitute for green onions to add a mild onion flavor to the dish.
red chili - Substitute with serrano pepper: Serrano peppers can be used as a substitute for red chili to add heat and flavor to the dish.
crushed peanuts - Substitute with cashews: Cashews can be used as a substitute for crushed peanuts to add a nutty flavor and crunchy texture to the dish.
thai sweet chili sauce - Substitute with sriracha mixed with honey: A mixture of sriracha and honey can be used as a substitute for Thai sweet chili sauce to add sweet and spicy flavors to the dish.
low-sodium soy sauce - Substitute with tamari: Tamari, a gluten-free soy sauce, can be used as a substitute for low-sodium soy sauce to add savory umami flavor to the dish.
rice wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for rice wine vinegar to add acidity and tang to the dish.
coconut sugar - Substitute with brown sugar: Brown sugar can be used as a substitute for coconut sugar to add sweetness to the dish.
fish sauce - Substitute with soy sauce: Soy sauce can be used as a substitute for fish sauce to add savory flavor and depth to the dish.
lemongrass - Substitute with lemon zest: Lemon zest can be used as a substitute for lemongrass to add a citrusy and aromatic flavor to the dish.
rice stick noodles - Substitute with linguine pasta: Linguine pasta can be used as a substitute for rice stick noodles to provide a similar texture and shape in the dish.
bean sprouts - Substitute with shredded cabbage: Shredded cabbage can be used as a substitute for bean sprouts to add a crunchy texture and mild flavor to the dish.
grated carrots - Substitute with julienned bell peppers: Julienned bell peppers can be used as a substitute for grated carrots to add color and crunch to the dish.

Best Way to Present One Pot Thai Chicken Thighs and Noodles Recipe

Elevate the chicken thighs: Arrange the chicken thighs on the plate in a visually appealing manner, ensuring they are the focal point of the dish.
Garnish with precision: Sprinkle the crushed peanuts over the chicken thighs with precision, ensuring an even distribution and a visually appealing presentation.
Create a vibrant noodle nest: Arrange the stir-fried noodles in a nest-like formation around the chicken thighs, using tongs to create a visually striking presentation.
Artfully place the bean sprouts and carrots: Position the bean sprouts and grated carrots on top of the noodles, creating a colorful and visually appealing arrangement.
Drizzle with glaze: Carefully drizzle the reserved glaze over the chicken and noodles, ensuring an elegant and artistic presentation without overwhelming the dish.
Garnish with fresh elements: Place the sliced green onions and red chili on top of the dish, adding a pop of color and freshness to the overall presentation.

Essential Kitchen Tools for Making Thai Chicken and Noodles

Oven: An appliance used for baking, roasting, and heating food.
Skillet: A flat-bottomed pan used for frying, searing, and sautéing.
Saucepan: A deep cooking pot with a handle and a lid, used for making sauces and heating liquids.
Whisk: A kitchen tool used for mixing and blending ingredients.
Bowl: A round, deep dish used for mixing and holding ingredients.
Plate: A flat dish on which food is served or from which it is eaten.
Foil: A thin, pliable sheet of metal used for covering and wrapping food.
Skewers: Long, thin metal or wooden sticks used for holding pieces of food together.
Grater: A kitchen tool with sharp-edged holes used for shredding or grating food.
Spatula: A flat, flexible tool used for lifting, flipping, and spreading food.
Knife: A sharp-edged utensil used for cutting and preparing food.
Tongs: A utensil with two arms and a pivot used for picking up and holding food.
Strainer: A perforated bowl-shaped kitchen tool used for draining liquids from food.
Measuring cup: A kitchen tool used for measuring liquid or dry ingredients.
Mixing spoon: A long-handled spoon used for mixing and stirring ingredients.
Grill: A cooking appliance used for grilling and barbecuing food.
Food processor: An electric kitchen appliance used for chopping, blending, and pureeing food.
Cutting board: A flat board used for cutting and preparing food.
Colander: A bowl-shaped kitchen tool with perforations used for draining and rinsing food.
Baking dish: A deep, oven-safe dish used for baking and roasting food.
Broiler: A cooking appliance used for broiling and grilling food.
Strainer: A perforated bowl-shaped kitchen tool used for draining liquids from food.

Storage and Freezing Instructions for Thai Chicken and Noodles

To store leftovers, allow the chicken thighs and noodles to cool completely before transferring them to an airtight container. Refrigerate for up to 3-4 days.
When reheating, you may need to add a splash of water or chicken broth to loosen up the noodles and prevent them from drying out.
For longer storage, you can freeze the chicken thighs and noodles separately:
- Place the cooled chicken thighs in a freezer-safe container or zip-top bag, removing as much air as possible. Label and date the container, and freeze for up to 2-3 months.
- To freeze the noodles, transfer them to a freezer-safe container or zip-top bag, removing as much air as possible. Label and date the container, and freeze for up to 1-2 months.
To reheat frozen chicken thighs, thaw them overnight in the refrigerator, then reheat in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes.
To reheat frozen noodles, thaw them overnight in the refrigerator, then reheat in a skillet or wok over medium heat, stirring frequently and adding a splash of water or chicken broth to prevent drying out.
Note: The texture of the noodles may change slightly after freezing and thawing, but they will still be delicious when reheated properly.

How To Reheat Leftover Thai Chicken Thighs and Noodles

Preheat your oven to 350°F (175°C). Place the leftover chicken thighs and noodles in an oven-safe dish, and cover with aluminum foil. Bake for about 15-20 minutes, or until the dish is heated through. This method helps to retain the moisture in the chicken and prevents the noodles from drying out.
For a quicker option, you can use the microwave. Place the leftovers in a microwave-safe container, and add a splash of chicken broth or water to help keep the noodles moist. Cover the container with a damp paper towel, and microwave on high for 1-2 minutes, or until heated through. Stir the dish halfway through the reheating process to ensure even heating.
If you prefer a crispier texture for your chicken thighs, you can reheat them separately in a skillet. Heat a small amount of oil in a pan over medium heat, and add the chicken thighs skin-side down. Cook for 2-3 minutes, or until the skin is crispy. Flip the thighs and cook for an additional 1-2 minutes, or until heated through. Reheat the noodles separately using one of the above methods, and then serve the crispy chicken thighs on top.
For a stir-fry approach, heat a wok or large skillet over high heat. Add a small amount of oil, and once hot, add the leftover noodles and chicken thighs. Stir-fry for 2-3 minutes, or until the dish is heated through and the noodles have slightly crispy edges. You can also add some fresh vegetables, such as bell peppers or carrots, to the stir-fry for added flavor and texture.
If you have an air fryer, you can use it to reheat the chicken thighs and achieve a crispy exterior. Preheat the air fryer to 375°F (190°C), and place the chicken thighs in the basket. Cook for 3-4 minutes, or until the skin is crispy and the thighs are heated through. Reheat the noodles separately using one of the above methods, and then serve the crispy chicken thighs on top.

Interesting Fact About One Pot Thai Chicken Thighs and Noodles

The Thai chicken thighs and noodles recipe is a delicious fusion of flavors, combining the sweetness of Thai sweet chili sauce with the savory umami of soy sauce and fish sauce. This dish also incorporates the aromatic and citrusy flavors of lemongrass and lime juice, adding depth to the overall taste. Additionally, the use of peanuts and chili provides a delightful crunch and a hint of heat, enhancing the overall dining experience. This recipe showcases the versatility of Thai cuisine, offering a perfect balance of sweet, salty, and spicy flavors in one satisfying dish.

Is Making Thai Chicken Thighs and Noodles at Home Cost-Effective?

The cost-effectiveness of this Thai chicken thighs and noodles recipe is quite high. The use of affordable ingredients like chicken thighs, rice stick noodles, and bean sprouts makes it a budget-friendly option for a household. The flavorful combination of Thai sweet chili sauce, coconut sugar, and fish sauce adds value to the dish. The approximate cost for a household of 4 people is around $20, making it a cost-effective and delicious meal. Overall Verdict: 9/10

Is This Thai Chicken Dish Healthy or Unhealthy?

This Thai chicken thighs and noodles recipe has both healthy and unhealthy aspects. On the positive side, it includes lean protein from the chicken thighs, fiber-rich bean sprouts and carrots, and the use of sesame oil, which is a healthier cooking oil. However, the recipe also contains a significant amount of sugar from the Thai sweet chili sauce and coconut sugar, as well as high-sodium ingredients like soy sauce and fish sauce. The dish is also relatively high in fat due to the chicken thighs and peanut oil used for cooking.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar by using less Thai sweet chili sauce and coconut sugar, or replace them with natural sweeteners like honey or dates
Use low-sodium versions of soy sauce and fish sauce to decrease the overall sodium content
Opt for skinless chicken thighs or replace them with chicken breast to reduce the fat content
Increase the proportion of vegetables in the dish, such as adding more carrots, bean sprouts, or other nutrient-dense vegetables like bell peppers or bok choy
Use a leaner cooking oil, such as olive oil or avocado oil, instead of peanut oil
Serve the dish with a side of steamed or stir-fried vegetables to increase the overall nutrient content of the meal

Editor's Opinion on This One Pot Thai Chicken Dish

This one-pot Thai chicken thighs and noodles recipe is a delightful fusion of flavors and textures. The marinade infuses the chicken with a perfect balance of sweet, tangy, and savory notes, while the noodles provide a comforting base with a hint of crunch from the bean sprouts and carrots. The caramelized, slightly charred skin of the chicken adds a beautiful visual appeal and a depth of flavor. The use of Thai sweet chili sauce, lemongrass, and peanuts creates an authentic Thai taste that is sure to impress. Overall, this dish is a harmonious blend of ingredients that will tantalize the taste buds and leave a lasting impression.

Enhance Your One Pot Thai Chicken Thighs and Noodles Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection and topped with a savory garlic parmesan crust.

Mango Sticky Rice: Sweet and sticky rice topped with ripe mango slices and drizzled with a creamy coconut sauce.

Grilled Pineapple with Honey and Cinnamon: Juicy pineapple slices grilled to caramelized perfection and drizzled with honey and a sprinkle of cinnamon.

Similar Recipes to Try If You Enjoy Thai Chicken and Noodles

Spicy Beef Stir-Fry: This spicy beef stir-fry recipe is a quick and easy dish that's perfect for a busy weeknight. The combination of tender beef, crunchy vegetables, and a flavorful sauce will have your taste buds dancing!

Mango Chicken Salad: This refreshing mango chicken salad recipe is a perfect balance of sweet and savory. The juicy mangoes, tender chicken, and crisp vegetables are all tossed in a tangy dressing that's bursting with flavor.

Coconut Shrimp Curry: Indulge in the rich and creamy flavors of this coconut shrimp curry recipe. The succulent shrimp, aromatic spices, and creamy coconut milk create a luxurious dish that's perfect served over steamed rice.

Appetizer and Dessert Pairings for One Pot Thai Chicken Thighs and Noodles

Appetizers:

Crispy Calamari: Lightly breaded and fried to perfection, our crispy calamari is served with a zesty marinara dipping sauce for a burst of flavor in every bite.

Savory Stuffed Mushrooms: Our savory stuffed mushrooms are filled with a delicious blend of cream cheese, garlic, and herbs, then baked to golden perfection. Each bite is a burst of creamy, savory goodness.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This elegant dessert is perfect for a dinner party or a romantic evening in.

Apple Crumble: Savor the warm and comforting flavors of a homemade apple crumble, with tender spiced apples and a buttery oat topping. Serve it with a scoop of vanilla ice cream for the ultimate treat.

Why trust this One Pot Thai Chicken Thighs and Noodles Recipe:

This recipe offers a tantalizing fusion of flavors, combining succulent chicken thighs with a harmonious blend of Thai sweet chili sauce, coconut sugar, and lemongrass. The meticulous cooking process ensures the chicken is tender and juicy, while the stir-fried rice stick noodles absorb the rich, aromatic glaze. The inclusion of bean sprouts and grated carrots not only enhances the visual appeal but also adds a delightful crunch. With its vibrant array of ingredients and meticulous instructions, this recipe promises an unforgettable dining experience, earning the trust of discerning home cooks.

Share your thoughts on this One Pot Thai Chicken Thighs and Noodles Recipe in the Recipe Sharing forum section. Let's discuss any tips, variations, or experiences you've had with similar dishes!

FAQ:

Can I use chicken breasts instead of chicken thighs in this recipe?

Yes, you can definitely use chicken breasts instead of chicken thighs. Just be mindful of the cooking time, as chicken breasts cook faster than thighs. Adjust the cooking time accordingly to ensure they are cooked through.

Can I make this recipe ahead of time?

Absolutely! You can prepare the marinade and glaze ahead of time and marinate the chicken in the fridge for a few hours or even overnight. When you're ready to cook, simply follow the recipe as directed.

I can't find rice stick noodles. Can I use a different type of noodle?

Certainly! If you can't find rice stick noodles, you can use any other type of thin rice noodles or even regular pasta noodles. Just adjust the cooking time according to the package instructions for the specific type of noodle you choose.

Is there a substitute for coconut sugar?

If you don't have coconut sugar on hand, you can substitute it with brown sugar or even regular granulated sugar. The flavor may vary slightly, but it will still work well in the recipe.

Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by using gluten-free soy sauce and ensuring that the other ingredients, such as the Thai sweet chili sauce and rice stick noodles, are also gluten-free. Always double-check the labels to be certain.