Thai Chicken Noodle Bowls

Thai Chicken Noodle Bowls Recipe
Photo: Oxmoor House
These bowls might take a little longer to make, but they are definitely worth it. Packed with Thai chicken, rice, and veggies, adults and kids will not be able to resist this delightful dish.

Yield:

Serves 6
Total time: 8 Hours, 52 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 24 Minutes
Total: 8 Hours, 52 Minutes

Nutritional Information

Calories 356
Caloriesfromfat 0.0 %
Fat 3.9 g
Satfat 0.8 g
Monofat 1.3 g
Polyfat 1 g
Protein 41.1 g
Carbohydrate 37.3 g
Fiber 1.7 g
Cholesterol 99 mg
Iron 2.3 mg
Sodium 469 mg
Calcium 54 mg

Ingredients

Marinade:
1/2 cup chopped fresh cilantro
2 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
2 tablespoons lower-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 1/2 teaspoons roasted red chile paste
1/3 cup finely chopped green onions (4 onions)
3 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
6 ounces uncooked rice sticks (rice-flour noodles)
Sauce:
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon minced peeled fresh ginger
1 teaspoon roasted red chile paste
Cooking spray
Toppings:
2 carrots, peeled and cut into ribbons (about 2 cups)
1/2 English cucumber, halved lengthwise and thinly sliced (about 1 1/4 cups)
1/4 cup chopped fresh basil
2 tablespoons finely chopped unsalted dry-roasted peanuts
Additional ingredients:
6 lime wedges

Preparation

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.

2. Remove chicken from bag; discard marinade. Let stand at room temperature 30 minutes.

3. While chicken stands, cook noodles according to package directions, omitting salt and fat. Drain.

4. To prepare sauce, combine 1/4 cup rice vinegar and next 6 ingredients (through chile paste) in a small bowl.

5. Preheat grill to medium-high heat.

6. 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.

7. 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 1/2 teaspoons sauce, and serve with 1 lime wedge.

Tips: To make carrot ribbons, use a vegetable peeler.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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