Recipe

Thai Chicken with Rice Noodles

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Thai Chicken with Rice Noodles

Delicious thai flavours of lime leaves, galangal, palm sugar, fish sauce create a tasty sauce for succulent free range chicken thighs. Served with a rice noodle and cucumber salad. Mmmmm, yummy!




Ingredients to serve 2

  • . x THAI CHICKEN
  • 4 x free range chicken thighs
  • 20g x palm sugar – chop coarsely
  • 10g x galangal
  • 3 x lime leaves - crumble
  • 1 clove x garlic – crush, peel and chop finely
  • 1 stalk x lemongrass (white part only) – chop finely
  • 1/2 x red chilli – slice finely
  • 2 tbsp x soy sauce
  • 2 tbsp x fish sauce
  • 1 tbsp x vegetable oil (from your pantry)
  • . x RICE NOODLES & CUCUMBERS
  • 100g x rice stick noodles
  • 1/2 x cucumber - slice
  • 10g x fresh coriander – chop coarsely
  • 10g x fresh mint – chop coarsely
  • 1 stalk x spring onions – slice at an angle
  • 1 tbsp x lime juice – squeeze lime
  • 20g x palm sugar
  • 1 clove x garlic – crush, peel and chop finely
  • 1/2 x red chilli – slice finely
  • 1 tbsp x hot water

Ingredients to serve 4

  • . x THAI CHICKEN
  • 8 x free range chicken thighs
  • 40g x palm sugar – chop coarsely
  • 20g x galangal
  • 6 x lime leaves - crumble
  • 3 cloves x garlic – crush, peel and chop finely
  • 2 stalks x lemongrass (white part only) – chop finely
  • 1 x red chilli – slice finely
  • 4 tbsp x soy sauce
  • 4 tbsp x fish sauce
  • 2 tbsp x vegetable oil (from your pantry)
  • . x RICE NOODLES & CUCUMBERS
  • 200g x rice stick noodles
  • 1 x cucumber - slice
  • 20g x fresh coriander – chop coarsely
  • 20g x fresh mint – chop coarsely
  • 2 stalks x spring onions – slice at an angle
  • 2 tbsp x lime juice – squeeze lime
  • 40g x palm sugar
  • 2 cloves x garlic – crush, peel and chop finely
  • 1 x red chilli – slice finely
  • 2 tbsp x hot water

Method

Step 1

Prepare all the ingredients as indicated above. Put the galangal in a bowl with very hot water for 5 minutes to soften. Then chop finely.

Step 2

Preheat the oven to 200⁰C.

Step 3

Mix these prepared ingredients in a bowl to make the Thai sauce (see quantities for Thai Chicken above – be careful some of these ingredients are shared with the Rice Noodles): lime leaves, lemongrass, soy sauce, fish sauce, chilli, palm sugar, garlic, galangal, vegetable oil. Slash the skins of the chicken thighs coat well on both sides with the Thai sauce. Set aside to marinate for 10 minutes.

Step 4

Place the rice noodles in a large bowl and cover with boiling water for 5 minutes. Drain in a colander and then run cold water through them and drain well. Combine the noodles with cucumber, coriander, mint and spring onions and set aside. Now make the noodle dressing. Combine these ingredients in a small bowl (see quantities for Rice Noodles above): palm sugar, garlic, chilli, lime juice, hot water. Set aside (don’t add to the noodles yet).

Step 5

Heat a large (oven-safe) frying pan over medium to high heat (no oil needed). Scrape the bits of Thai sauce off the chicken thighs and place them in the heated frying pan, skin-side down. Cook for 5 minutes until nicely browned, then turn over and cook for another 2 minutes. Turn again (skin side down) and transfer the pan to the oven and roast for 10 minutes or until the chicken is cooked through.

Step 6

To serve – add the dressing to the noodles and toss gently. Then divide the noodles between the plates and place two chicken thighs on top of each one.