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.

Recipe by Oxmoor House September 2012


Credit: Oxmoor House

Recipe Summary

24 mins
8 hrs 52 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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 1/4 cup rice vinegar and next 6 ingredients (through chile paste) in a small bowl.

  • Preheat grill to medium-high heat.

  • 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.

  • 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.

Chef's Notes

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Cooking Light Real Family Food

Nutrition Facts

356 calories; fat 3.9g; saturated fat 0.8g; mono fat 1.3g; poly fat 1g; protein 41.1g; carbohydrates 37.3g; fiber 1.7g; cholesterol 99mg; iron 2.3mg; sodium 469mg; calcium 54mg.