Thai coconut chicken with noodle salad
Discover the flavors of Thailand with this refreshing Thai Coconut Chicken with Noodle Salad recipe. This dish features tender chicken breasts marinated in a creamy coconut milk and zesty lime sauce, with a hint of spice from red hot chili peppers. Paired with light rice noodles and fresh herbs like coriander and spearmint, and topped with juicy cherry tomatoes, it's a delicious and vibrant meal perfect for any occasion!
- 06 Mar 2025
- Cook time 25 min
- Prep time 0 min
- 4 Servings
- 11 Ingredients
Thai Coconut Chicken with Noodle Salad is a delicious and refreshing dish that blends the rich flavors of coconut milk, lime, and spices to create a perfect balance of sweet, sour, and savory. This recipe is a great option for those who are looking for a light yet satisfying meal that packs a punch with every bite. Plus, it's relatively quick and simple to prepare.
Ingredients:
Instructions:
- In a bowl, combine the coconut milk, lime zest, lime juice, fish sauce, brown sugar, and thinly sliced red chili peppers.
- Add the chicken breasts to the bowl and ensure they are fully coated with the marinade.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat your grill or a grill pan over medium-high heat.
- Remove the chicken breasts from the marinade (reserve the marinade).
- Grill the chicken for about 6-8 minutes on each side or until they are fully cooked (internal temperature should reach 165°F or 75°C).
- While grilling, occasionally brush the chicken with the reserved marinade to keep it moist and flavorful.
- Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing it into strips.
- While the chicken is marinating or grilling, cook the rice noodles according to the package instructions. This usually involves soaking them in hot water until they are soft.
- Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, combine the cooked rice noodles, chopped coriander leaves, chopped spearmint leaves, and halved cherry tomatoes.
- Toss everything together gently.
- Divide the noodle salad among serving plates or bowls.
- Top with the sliced grilled chicken breasts.
- Garnish with additional coriander and spearmint leaves if desired.
6. Enjoy:
- Serve immediately and enjoy your refreshing Thai Coconut Chicken with Noodle Salad!
Tips:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate deeply.
- Use fresh herbs like coriander and spearmint to enhance the dish's aromatic profile.
- If you prefer less heat, you can reduce the amount of chili peppers or remove the seeds to lessen the spiciness.
- Cook the rice noodles according to the package instructions to ensure they are perfectly tender.
- Slice the cherry tomatoes and chop the herbs just before serving to maintain their freshness.
Thai Coconut Chicken with Noodle Salad is a vibrant and flavorful dish that will transport your taste buds straight to Thailand. With a combination of creamy coconut milk, zesty lime, and fresh herbs, this recipe is sure to become a favorite in your meal rotation. Enjoy it as a light lunch or dinner and savor the rich, complex flavors that make Thai cuisine so beloved.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 430kcal | 21% |
| Protein | |
| Protein 40g | 28% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.89g | 8% |
| Sugar 6g | 6% |
| Fat | |
| Fat 18g | 22% |
| Saturated 13g | 44% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 150mg | 28% |
| Vitamin B1 0.22mg | 19% |
| Vitamin B2 0.33mg | 26% |
| Vitamin B3 18mg | 109% |
| Vitamin B6 1.55mg | 91% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 44mg | 48% |
| Vitamin E 1.51mg | 10% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.30mg | 33% |
| Iron, Fe 2.06mg | 19% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 960mg | 28% |
| Selenium, Se 45ug | 82% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 1.84mg | 17% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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