Fiery Thai Noodle Bowl With Crispy Chicken Thighs

Name: Fiery Thai Noodle Bowl With Crispy Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4-ounce) skin-on, boneless chicken thighs; 1 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 1 tablespoon canola oil $; 4 ounces uncooked rice vermicelli; 1 1/2 cups cilantro stems (about 1 bunch); 1/4 cup no-salt-added chicken stock (such as Swanson); 1/4 cup water; 2 teaspoons minced peeled fresh ginger; 3 garlic cloves; 2 fresh Thai chiles; 1 1/4 cups chopped yellow squash (about 1 medium) $; 6 ounces baby bok choy, halved and sliced; 1 tablespoon lower-sodium soy sauce; 8 lime wedges

Servings: persons

4 (4-ounce) skin-on, boneless chicken thighs
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil $
4 ounces uncooked rice vermicelli
1 1/2 cups cilantro stems (about 1 bunch)
1/4 cup no-salt-added chicken stock (such as Swanson)
1/4 cup water
2 teaspoons minced peeled fresh ginger
3 garlic cloves
2 fresh Thai chiles
1 1/4 cups chopped yellow squash (about 1 medium) $
6 ounces baby bok choy, halved and sliced
1 tablespoon lower-sodium soy sauce
8 lime wedges

1
1. Preheat oven to 425u00b0.
2
2. Heat a large stainless steel skillet over high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add oil to pan; swirl to coat. Add chicken, skin side down; cook 3 minutes or until skin begins to brown. Remove chicken from pan. Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down. Place pan in oven; bake chicken at 425u00b0 for 4 minutes. Turn chicken over, skin side up, and bake an additional 2 minutes or until done. Remove chicken from pan; place on a cutting board. Let chicken stand, skin side up, 10 minutes. Cut chicken into slices; keep warm.
3
3. Cook the noodles according to package directions, and drain. Sprinkle noodles with 1/4 teaspoon salt; toss well to combine.
4
4. Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended.
5
5. Return the skillet to medium-high heat. Add reserved oil to pan; swirl to coat. Add squash, bok choy, and remaining 1/4 teaspoon salt; saute for 3 minutes or until vegetables are crisp-tender, stirring frequently. Stir in soy sauce. Divide noodle mixture evenly among 4 bowls. Top each serving with 1/2 cup squash mixture, 1 chicken thigh, and 2 lime wedges. Drizzle the sauce evenly over servings.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 (4-ounce) skin-on, boneless chicken thighs, 1 teaspoon kosher salt, divided, 1/4 teaspoon freshly ground black pepper, 1 tablespoon canola oil $, and more.

Yes, Fiery Thai Noodle Bowl With Crispy Chicken Thighs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!