Thai Chicken Noodle Bowls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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) |
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 |
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 |
6 lime wedges |
Directions:
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.
8. Tips: To make carrot ribbons, use a vegetable peeler.
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