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5 from 3 votes

One Pot Thai Chicken Thighs + Noodles

One Skillet Thai Chicken Thighs + Noodles! A sticky, Thai inspired chicken recipe served with Thai Rice noodles, cooked in one skillet!
Servings: 6
Author: Karina - Cafe Delites

Ingredients

  • 6 chicken thighs , skin-on and bone-in*
  • 1 teaspoon peanut oil
  • 3 green onions , finely sliced
  • 1 small red chilli , finely sliced
  • 1/4 cup crushed peanuts

Marinade/Stir Fry Noodles:

  • 1 cup Thai sweet chili sauce (use sugar-free for lower carb)
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup rice wine vinegar (or white vinegar)
  • 6 tablespoons coconut sugar , or brown sugar (use brown sugar substitute for lower carb)
  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon minced lemongrass
  • 1 tablespoon minced garlic
  • 2 teaspoons sesame (or peanut) oil
  • 6.5 oz | 180 g rice stick noodles , prepared to package instructions (usually boiled for 5-6 minutes)
  • 3/4 cup bean sprouts
  • 1 large grated carrots

Instructions

  • Preheat oven to 200°C | 400°F.
  • To prepare the glaze, combine all of the glaze ingredients in a deep bowl; whisk until combined. Pour about 2 cups of the sauce into a small, non stick saucepan and reserve for later (you need only 1/4 cup of sauce for the marinade).
  • Trim any extra skin and fat from the chicken thighs. Place the thighs into 1/4 cup of marinade and toss to evenly coat.
  • Heat the peanut oil in a large skillet over high heat and sear the thighs on both sides until browned (about 4-5 minutes each side).
  • Transfer to the preheated oven and bake until cooked through (about 25-30 minutes). Change your oven settings to grill or broil, and broil for an extra 3 minutes, or until the skin is caramelised and slightly charred. They will look shiny from the glaze.
  • While the chicken is in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 3-5 minutes).
  • In the last 10 minutes of the chicken cooking time, prepare the rice noodles to package instructions (usually placing them into a bowl and covering in boiling water for 5-6 minutes until softened).
  • When the chicken is golden and crispy, remove from the oven; transfer to a warmed plate and keep warm by lightly tenting with foil.
  • Drain half of the excess chicken fat from the skillet and remove any charred pieces (this is optional). Heat skillet over medium-high heat and add one cup of the glaze with the prepared noodles. Stir fry for about a minute to combine, add in the bean sprouts and carrots; stir fry for a further minute or two.
  • Remove from heat; place the chicken back into the skillet over the noodles.
  • Garnish with the green onion slices, red chilli and sprinkle with the crushed peanuts. Serve with the remaining glaze!

Notes

* You can use skinless or boneless chicken thighs. I recommend thighs but you can try this recipe with chicken breast fillets if you wish. Adjust cooking time to 10 minutes in the oven if using breast fillets.