Thai Chicken with Rice Noodles
Thai Chicken with Rice Noodles
Ingredients
- 1 package rice noodles
- 1/4 cup dark brown sugar, packed
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1/2 teaspoon red curry paste
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 jalapeno, chopped
- 1/2 red bell pepper, chopped
- 1 shallot, thinly sliced
- 1/4-1 teaspoon corn starch
- 3 tablespoons chopped cilantro leaves, plus more for garnish
Instructions
- 1
In a large pot of boiling water, cook rice noodles according to package instructions, about 4 minutes; drain well.
4 min - 2
In a small bowl, whisk together the sugar, fish sauce, rice vinegar, hoisin, curry paste and 1/3 cup water; set aside.
- 3
Season the chicken thigh pieces with salt and pepper, to taste.
- 4
Heat canola oil in a large skillet or saucepan over medium heat. Add the garlic and ginger and saute until fragrant, about 1 minute.
1 min - 5
Add the jalapeno, bell pepper and shallot. Cook, stirring, until peppers are crisp‑tender, about 4‑6 minutes.
- 6
Add the chicken thigh pieces and cook until lightly golden on both sides, about 5‑7 minutes.
- 7
Add the sauce mixture and bring to a simmer. (The sauce will thicken slightly.)
- 8
Stir in 1/4 teaspoon cornstarch, adding more cornstarch as needed to thicken.
- 9
Stir in the cilantro; season with salt and pepper, to taste.
- 10
Serve immediately over rice noodles, garnished with cilantro.
