Spicy dinner recipe for Thai Chicken, served with rice noodles

Ingredients
8 free range chicken thighs
40 gr palm sugar – chop coarsely
20 gr galangal (replace with ginger if you can’t find)
6 lime leaves – crumble
3 cloves garlic – crush, peel and chop finely
2 stalks lemongrass (white part only) – chop finely
1 red chilli – slice finely
4 tbsp soy sauce
4 tbsp fish sauce
2 tbsp vegetable oil (from your pantry)

Rice noodles and cucumbers:
200 gr rice stick noodles
1 cucumber – slice
20 gr fresh coriander – chop coarsely
20 gr fresh mint – chop coarsely
2 stalks spring onions – slice at an angle
2 tbsp lime juice – squeeze lime
40 gr palm sugar
2 cloves garlic – crush, peel and chop finely
1 red chilli – slice finely
2 tbsp hot water

How to
Prepare all the ingredients as indicated above. Put the galangal in a bowl with very hot water for 5 minutes to soften. Then chop finely.

Preheat the oven to 200C.

Mix these prepared ingredients in a bowl to make the Thai sauce (see quantities for Thai Chicken above – be careful some of these ingredients are shared with the Rice Noodles): lime leaves, lemongrass, soy sauce, fish sauce, chilli, palm sugar, garlic, galangal, vegetable oil. Slash the skins of the chicken thighs coat well on both sides with the Thai sauce. Set aside to marinate for 10 minutes.

Place the rice noodles in a large bowl and cover with boiling water for 5 minutes. Drain in a colander and then run cold water through them and drain well. Combine the noodles with cucumber, coriander, mint and spring onions and set aside. Now make the noodle dressing. Combine these ingredients in a small bowl (see quantities for Rice Noodles above): palm sugar, garlic, chilli, lime juice, hot water. Set aside (don’t add to the noodles yet).

Heat a large (oven-safe) frying pan over medium to high heat (no oil needed). Scrape the bits of Thai sauce off the chicken thighs and place them in the heated frying pan, skin-side down. Cook for 5 minutes until nicely browned, then turn over and cook for another 2 minutes. Turn again (skin side down) and transfer the pan to the oven and roast for 10 minutes or until the chicken is cooked through.

To serve – add the dressing to the noodles and toss gently. Then divide the noodles between the plates and place two chicken thighs on top of each one.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.