Vietnamese-Style Chicken With Fragrant Rice Noodles
Updated August 21, 2018
Linda Xiao for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 tablespoons lime juice
2 tablespoons safflower or canola oil
3 tablespoons Asian fish sauce
2 tablespoons minced garlic
2 tablespoons peeled, minced ginger
2 tablespoons turbinado sugar
2 Thai chile peppers, stemmed and minced
2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
3 tablespoons low-sodium soy sauce
12 ounces pad Thai rice noodles
4 ounces snap peas (about 1 cup), strings removed and cut diagonally into ¼-inch pieces
1 cup half-sour pickles, quartered lengthwise and cut into ¼-inch pieces
½ cup chopped basil leaves
½ cup chopped cilantro leaves
Lime wedges, for serving
Nutritional analysis per serving (4 servings)
85 grams carbs; 213 milligrams cholesterol; 723 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 3 grams fiber; 2092 milligrams sodium; 53 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.
- Step 2
Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.
- Step 3
Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.
Private Notes
Comments
Hi, Lauren Brue: Half sour pickle is fermented pickle using light brine (as in % salt to water) that uses no vinegar in pickling process. Sometimes called deli pickle, I think. Just a little sour from the ferment process and pretty salty but with no vinegar tang. You can buy them in stores or I hear it is easy to make your own, although I've never tried. Here's one recipe. https://www.finecooking.com/recipe/half-sour-dill-pickles
I made this two nights ago. I used chicken breasts because that’s what I had. I used homemade spicy pickled green beans chopped in little pieces instead of pickles. The rest as written. I served it with the stir-fried Japanese eggplant and cucumber recipe on this site. This is an amazing dish that I will add to my rotation. The leftovers are delicious reheated or at room temp.
Dinner on the table in 35 minutes and delicious! Half sour pickles are simply thinly sliced little cucumbers marinated in 1 tab rice vinegar, 1 tab sugar and a bit of salt. Before serving, I add a cut up avocado. I also used 8 oz snap peas and blistered them in a bit of olive oil and a dash of soy sauce for 2 minutes. Highly recommend. I will repeat.
@Marie This reply is surely too late, but for posterity: yes, making all the components ahead of time and combining when you want to serve is fine. I often make a batch of this for a week of lunches and just keep the noodles veggies, chicken, sauce, and herbs in separate storage containers until the morning of.
Can I make the chicken and noodles ahead of time, then combine them once guests arrive?
Loved this dish! Would make again for sure. Roasted a couple of marylands, then shredded the meat for the salad. Added carrot and cucumber matchsticks. Easy to modify.