Fiery Thai Noodle Bowl with Crispy Chicken Thighs

Name: Fiery Thai Noodle Bowl with Crispy Chicken Thighs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 170 grams baby bok choy, halved and sliced; 0 teaspoons freshly ground black pepper; 1 Tbsp canola oil; 59 milliliters no-salt-added chicken stock (such as Swanson); 355 milliliters cilantro stems (about 1 bunch); 2 teaspoons minced peeled fresh ginger; 3 garlic cloves; 1 teaspoon kosher salt, divided; 8 lime wedges; 1 Tbsp lower-sodium soy sauce; 113 grams uncooked rice vermicelli; 2 fresh Thai chiles; 454 grams skin-on, boneless chicken thighs; 59 milliliters water; 296 milliliters chopped yellow squash (about 1 medium)

Fiery Thai Noodle Bowl with Crispy Chicken Thighs is a dairy free main course. This recipe makes 4 servings with 583 calories, 27g of protein, and 4g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of no-salt-added chicken stock, cilantro stems, lime wedges, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Asian cuisine.

Instructions

Preheat oven to 42

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Oven

Heat a large stainless steel skillet over high heat.

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Frying Pan

Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.

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Salt And Pepper

Whole Chicken

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add chicken, skin side down; cook 3 minutes or until skin begins to brown.

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Whole Chicken

Remove chicken from pan.

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Whole Chicken

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Frying Pan

Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down.

Ingredients you will need

Whole Chicken

Cooking Oil

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Bowl

Frying Pan

Place pan in oven; bake chicken at 425 for 4 minutes. Turn chicken over, skin side up, and bake an additional 2 minutes or until done.

Ingredients you will need

Whole Chicken

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Oven

Frying Pan

Remove chicken from pan; place on a cutting board.

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Whole Chicken

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Cutting Board

Frying Pan

Let chicken stand, skin side up, 10 minutes.

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Whole Chicken

Cut chicken into slices; keep warm.

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Whole Chicken

Cook the noodles according to package directions, and drain.

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Pasta

Sprinkle noodles with 1/4 teaspoon salt; toss well to combine.

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Pasta

Salt

Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended.

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Cilantro

Chili Pepper

Salt

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Food Processor

Return the skillet to medium-high heat.

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Frying Pan

Add reserved oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add squash, bok choy, and remaining 1/4 teaspoon salt; saut 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.

Ingredients you will need

Chicken Thighs

Lime Wedge

Vegetable

Soy Sauce

Bok Choy

Pasta

Squash

Salt

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Bowl

Drizzle the sauce evenly over servings.

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Sauce

Equipment

Ingredients

Servings:

170grams

baby bok choy, halved and sliced 0teaspoons

freshly ground black pepper 1Tbsp

canola oil 59milliliters

no-salt-added chicken stock (such as Swanson)355milliliters

cilantro stems (about 1 bunch)2teaspoons

minced peeled fresh ginger 3

garlic cloves 1teaspoon

kosher salt, divided 8

lime wedges 1Tbsp

lower-sodium soy sauce 113grams

uncooked rice vermicelli 2

fresh Thai chiles 454grams

skin-on, boneless chicken thighs 59milliliters

water 296milliliters

chopped yellow squash (about 1 medium)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai can be paired 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. The The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.