Cilantro Chicken and Spicy Thai Noodles

Name: Cilantro Chicken and Spicy Thai Noodles
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 Tbsps canola oil; 3 Tbsps canola oil; 1 carrot, shredded; 237 milliliters chicken stock; 59 milliliters cilantro leaves; 2 cloves garlic, minced; 2 Tbsps minced garlic; 1 Tbsp 1-inch chunk ginger, peeled and grated (about; 1 lime, zested and juiced; 2 limes, 1 zested and 2 juiced; 0 teaspoons red pepper flakes; 59 milliliters crushed roasted peanuts; 4 servings Salt and freshly ground black pepper; 3 scallions, white and green parts, chopped, for garnish; 1 Tbsp seasoned rice vinegar; 2 Tbsps seasoned rice vinegar; 454 grams boneless, skinless chicken thighs (about; 1 Tbsp Thai green curry paste

The recipe Cilantro Chicken and Spicy Thai Noodles could satisfy your Asian craving in roughly 50 minutes. One portion of this dish contains roughly 27g of protein, 28g of fat, and a total of 405 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. A few people really liked this main course. Head to the store and pick up canolan oil, lime zest, thai curry paste, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.

Ingredients you will need

Chicken Thighs

Equipment you will use

Grill Pan

Bowl

Frying Pan

For the noodles: In a medium saute pan over medium heat, add the canola oil.

Ingredients you will need

Canola Oil

Pasta

Equipment you will use

Frying Pan

Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Chicken Stock

Lime Zest

Garlic

Ginger

Juice

Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.

Ingredients you will need

Seasoned Rice Vinegar

Curry Paste

Green Onions

Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine.

Ingredients you will need

Carrot

Pasta

Peanuts

Equipment you will use

Bowl

Add the cilantro chicken and serve.

Ingredients you will need

Cilantro

Whole Chicken

Equipment

Grill Pan

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

canola oil 3Tbsps

canola oil 1

carrot, shredded 237milliliters

chicken stock 59milliliters

cilantro leaves 2cloves

garlic, minced 2Tbsps

minced garlic 1Tbsp

1-inch chunk ginger, peeled and grated (about 1

lime, zested and juiced 2

limes, 1 zested and 2 juiced 0teaspoons

red pepper flakes 59milliliters

crushed roasted peanuts 4servings

Salt and freshly ground black pepper 3

scallions, white and green parts, chopped, for garnish 1Tbsp

seasoned rice vinegar 2Tbsps

seasoned rice vinegar 454grams

boneless, skinless chicken thighs (about 1Tbsp

Thai green curry paste

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Quintan Essentia Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 35 dollars.