Thai Chicken Street Noodles.
Heyyyyy youuuu guyyyssss!
We gotta talk about this meal that I am L.O.V.I.N.G.
But first, name that movie.
Oh my gosh. The chocolate. It needs to end. I am over.it. I am done. I am done, I say.
Now please just remind me of that tonight at like 9:54PM. That seems to be my crashing moment.
But now, the meal. Nooooooodles. Noodly noodles.
These noodles are based on some of my favorites from noodlehead here in Pittsburgh, which is essentially my Thai food heaven. IT IS SO DELICIOUS.
So if I’m being real, I desperately wanted to recreate their Thai fried chicken street noodles. It’s my fave. FAVE.
I had it planned.
I was doing it!
The chicken would be fried and spicy and piled high on the noodles.
It would be crunchy and crispy and look just like this, but on noodles.
I made it once. It was a CHALLENGE. It took a lot of time; it wasn’t completely ideal for a weeknight meal. It was nearly impossible for me at the moment with a baby, but even without a baby, my go-to weeknight meals are fairly quick and easy and not dependent on a saucepot of scalding oil.
So. I tried the chicken a different way. A more weeknight-friendly way, busy life-friendly way, if you will. My inspiration was this chipotle chicken bowl. But also this crunchy Thai chicken salad! And the Thai chicken lettuce wraps in Seriously Delish. I mish mashed those recipes together and came out with something totally fabulous and worthy of a BIT of extra time on a random Tuesday night, but not a full two hours.
Also: Swim suits. Swim suits swim suits swim suits. No one wants to eat fried chicken and then have to walk through the swim suit aisle at Target (because, of course, it’s in the front of everything) to go buy shampoo, crackers, three cases of la croix, a floral notebook, thank you cards on clearance, polka dot paper straws, foaming hand soap and the newest flavor of burt’s bees lip balm.
(Sub in a spring scarf, sunglasses, a pig-shaped salt shaker and/or a cotton candy candle where applicable.)
I’m not going to go and say OMG these are super authentic and claim them to be perfect, but I will say that they taste like some of my favorite noodle dishes, heavy on the peanuts. Heavy on the peanuts, always. Heavy on the lime and cilantro and Thai basil too. Uh, plus? There is some green stuff in here!
And you don’t NEED chicken – you can do a mix of veggies or some shrimp or maybe some tofu.
Also, if you want to be best friends you definitely CAN fry that chicken. You’ll be my hero.
- 1 pound boneless, skinless chicken breasts (thighs work too!)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/3 cup sweet chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 bunch of bok choy, greens sliced off
- 8 ounces brown rice noodles
- 1/4 cup canned coconut milk, light or full-fat
- 3 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 8 green onions, sliced into thirds
- 1/3 cup freshly torn cilantro, plus more for topping
- 1/3 cup chopped peanuts, plus more for topping
- 2 tablespoons thai basil, chopped
- 3 tablespoons toasted sesame oil
- lime wedges for serving
- The night before or an hour or two before making, marinate the chicken. Use a meat tenderizer to pound it out a bit and make the breasts slightly thinner. Season it with the salt and pepper, then whisk the remaining ingredients together. Pour them over the chicken and refrigerate until ready to use.
- If you’d like the bok choy greens to stay bright green, you can blanch them. This isn’t mandatory for the recipe to taste good, but it does make it prettier: bring a pot of salted water to a boil and add the greens. Cook for 1 to 2 minutes until they are bright green, then remove the greens with tongs and drop them into a boil of ice water.
- Cook the rice noodles according to their directions – usually about 5 minutes in boiling water. If the noodles finished before you’re ready to use them, keep them in cold water.
- Heat a large skillet or wok over medium-high heat and add the chicken – do not add the excess marinade. Cook until deeply golden on both sides and cooked through, about 5 to 6 minutes per side. Remove the chicken and set it aside until ready to use. Using the same skillet, keep the heat low. Add in the coconut milk, chili sauce, vinegar, sugar and garlic, whisking to combine. Increase the heat to medium-low and cook until it thickens slightly, stirring, about 5 minutes. Add in the noodles, boy choy, green onions, cilantro and basil, tossing well with tongs to coat. Toss and toss over again! Slice or shred the chicken and add it in along with the peanuts. Drizzle with the toasted sesame oil. Toss again. Serve immediately with extra cilantro, peanuts and a lime wedge.
Man I’m really all about the exclamation points today.