By Nicole Duncan
THAI CHICKEN NOODLE BOWLS
4 steps
Prep:20minCook:20min
Updated at: Thu, 17 Aug 2023 13:49:49 GMT
Nutrition balance score
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Ingredients
6 servings
½ cupfresh cilantro
chopped
2 tablespoonsbrown sugar
2 tablespoonsfresh ginger
minced
2 tablespoonslower-sodium soy sauce
2 tablespoonsrice vinegar
1 tablespoonfresh lime juice
1 ½ teaspoonsroasted red chile paste
⅓ cupgreen onions
finely chopped
3garlic cloves
minced
6 x 6 ounceskinless boneless chicken breast halves
6 ouncesrice sticks
uncooked, rice-flour noodles
¼ cuprice vinegar
2 tablespoonsfresh lime juice
1 tablespoonfresh ginger
minced, peeled
1 tablespoonfish sauce
2 tablespoonsbrown sugar
1 teaspoonroasted red chile paste
2 tablespoonsfresh cilantro
chopped
2carrots
peeled and cut into ribbons
0.5English cucumber
halved lengthwise and thinly sliced
0.25fresh basil
chopped
2 tablespoonsunsalted peanuts
finely chopped
6lime wedges
Instructions
Step 1
To prepare marinade, combine first 9 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal bag; marinate in refrigerator overnight. Remove chicken from bag; discard marinade. Let stand at room temperature 30 minutes. While chicken stands, cook noodles according to package directions, omitting salt and fat. Drain. To prepare sauce, combine .25 cup rice vinegar and next 6 ingredients (through chile paste) in a small bowl.
Step 2
Preheat grill to medium-high heat.
Step 3
Place chicken on grill rack coated with cooking spray. Cook 6 minutes on each side or until done. Let stand 5 minutes. Cut chicken crosswise into slices.
Step 4
Place 3/4 cup noodles and slices from 1 chicken breast half in each of 6 bowls. Top each serving with 1/3 cup carrot, about 3 tablespoons cucumber, 2 teaspoons basil, and 1 teaspoon peanuts. Drizzle each serving with 1/2 teaspoons sauce, and serve with 1 lime wedge.
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