Vietnamese-Style Chicken With Fragrant Rice Noodles
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 5tablespoons lime juice
- 2tablespoons safflower or canola oil
- 3tablespoons Asian fish sauce
- 2tablespoons minced garlic
- 2tablespoons peeled, minced ginger
- 2tablespoons turbinado sugar
- 2Thai chile peppers, stemmed and minced
- 2pounds boneless, skinless chicken thighs
- Kosher salt and black pepper
- 3tablespoons low-sodium soy sauce
- 12ounces pad Thai rice noodles
- 4ounces snap peas (about 1 cup), strings removed and cut diagonally into ¼-inch pieces
- 1cup half-sour pickles, quartered lengthwise and cut into ¼-inch pieces
- ½cup chopped basil leaves
- ½cup chopped cilantro leaves
- Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
722 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 85 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 53 grams protein; 2044 milligrams sodium
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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- 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
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Cooking Notes
dimmerswitch
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
josee
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.
Lauren Brue
What is a "half-sour" pickle?
Margot
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.
Nola
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.
samantha v
One of my fav new recipes! With these adjustments: - marinated chicken for a few hours - used sunflower oil - cooked snap peas and added shitake mushrooms separately in a pan just with oil and salt til they were soft and then added to whole recipe. - definitely double - can serve with some sriracha if you want Served with side salad of stacked butter lettuce salad (Martha Stewart recipe). Took over 30 minutes
Chapman
How long should this be marinated for?
Al Eugene
A winner, and I thought it would be less so. I followed the recipe, but added a handful of sliced mushrooms to the cooking chicken. The chicken was moist and not rubbery. It barely got browned. I used thin Lo Mein noodles because of availability. As the noodles sat and drained, I added a very small amount of sesame oil to them to keep them from binding. It blended very well with the final result. Be careful with Thai peppers. They can pack a punch. But not uncomfortably so. Will make again.
Margot
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.
Robin7247
This was wonderful and very easy to make. I love the pickles - such a great idea. Will make it again.
Cori S
This was delicious and easy. Skipped the sugar. Only downside was that it came out kind of salty. I didn’t think I was that heavy handed with the salt, so I would just skip it all together next time and add later if need be. The marinade and sauce add plenty of flavor.
B
Good. Would cook less noodles and more veg next time.
michael b
This was delicious! I followed the recipe exactly, very flavorful and felt very Vietnamese (to this white guy). Definitely will do again, how else am I going to use the big jar of half sour pickles? Without the pickles I think thinly sliced small cucumbers would be a perfectly decent substitute. One change is that the chicken may need longer than 20 minutes - I had quite a bit of liquid left over after 20 minutes in my oven, and I think it’s supposed to be a bit crustier to make the pan sauce.
Peggy
I prefer snow peas!
josee
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.
pix
I’m new to S.E Asian cooking, particularly rice noodles. Cooked as directed but how to prevent the noodles from clumping and sticking together? They don’t seem to act like regular pasta.
Diana
I cook Asian dishes, there is a different way to cook rice noodles served hot and served cold. If cooking hot noodles, remove them from the hot water and put them in a colander to remove as much water as possible. Transfer them to the skillet with the rest of the meat/veggies and coat them well with sauce or oil. Stir. For cold noodles, rinse in cold water immediately after taking them out of the boiling water. The cold water removes starch and cools them, so they do not continue cooking.
Diana
Sorry, I read my response to you, and realized I ran out of space. If you rinse the noodles in cold water immediately after boiling, the cold water removes the starch and they will not clump together.
Carrie
Could we leave out the pickle (my kids wouldn't like that) but substitute some other vegetable like red bell pepper or broccoli?
therese
Use for ban mai instead of with noodles
Mary
I'd also recommend using Si Chuan Zha Cal which is a chinese pickle available through Amazon. Very tasty little pickles!
Lauren Brue
What is a "half-sour" pickle?
dimmerswitch
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
Harris
A very, very tame dill pickle...no garlic, I think. Barely a pickle at all!
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