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Photo by: Photo: Oxmoor House

Thai Chicken Noodle Bowls

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

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.

Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 0.0%
  • Fat: 3.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1g
  • Protein: 41.1g
  • Carbohydrate: 37.3g
  • Fiber: 1.7g
  • Cholesterol: 99mg
  • Iron: 2.3mg
  • Sodium: 469mg
  • Calcium: 54mg
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Thai Chicken Noodle Bowls Recipe

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