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!
Cook time 25 min
Prep time 0 min
Ingredients:
1 cup coconut milk1 tbsp lime zest
1/3 cup lime juice
1 tsp fish sauce
2 tsp brown sugar
2 red hot chili peppers
1.50 lb chicken breasts
1 cup rice noodles
1/4 cup coriander leaves
1/3 cup spearmint
1 cup cherry tomatoes
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.
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 per serving
4 ServingsCalories 430kcal
Protein 40g
Carbohydrates 24g
Fiber 2.89g
Sugar 6g
Fat 18g
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