Thai chicken thighs in one skillet with noodles. When I first had the concept, I assumed there would be a lot of processes and it would be quite difficult. But it takes only 35 minutes and is incredibly simple!
The end product is sticky and juicy chicken thighs covered in a gorgeous marinade inspired by Thai cuisine, served alongside Thai-style rice noodles prepared in one skillet (or any non-stick pan if you don’t have a skillet) for minimal cleanup. Who’s there?
Typically, we all order the same two things when eating Thai food. Pad Thai and Satay Chicken Skewers, which I’ll be blogging on soon. And for a while now, I’ve been wanting to make these Sticky Thai Chicken Wings into thighs.
But substituting actual noodles for the zucchini noodles in this dish changes everything. Of course, if you want to keep the number of carbs in this meal lower, you CAN use Zoodles. I desired the comfort of carbohydrates for today.
The gooey stir-fry sauce serves as both your marinade and sauce. There is no need for two distinct sauces or additional hassles.
Simply prepare one batch, divide it in half, and simmer one portion until it thickens into the ideal glaze or stir-fry sauce while the other portion is used as a marinade.
The rice stick noodles should be prepared as directed on the packet during the final 10 minutes of baking the chicken, and after they are soft, rinse them in cold water.
Your chicken will be prepared by then. Use instant plain Pad Thai noodles that don’t need heat to soften if you want to keep things even simpler.
Noodles should be stir-fried in a prepared sauce after the chicken has been taken out of the pan. This process takes around two minutes. Then, combine some of the leftover glazes with the noodles before adding the chicken back to the pan.
Another one-pot marvel is ready to hit your table when you add the garnishes of crushed peanuts, sliced red chili, and green onions (you may also add chopped coriander but we were all out).
One of those meals that you can lick your fingers clean without a worry in the world is this One Skillet Thai Chicken Thighs + Noodles recipe.
INGREDIENTS of One Skillet Thai Chicken Thighs + Noodles
- 6 chicken thighs, skin-on, and bone-in*
- 1 teaspoon peanut oil
- 3 green onions, finely sliced
- 1 small red chili, finely sliced
- 1/4 cup crushed peanuts
Marinade/Stir Fry Noodles:
- 1 cup Thai sweet chili sauce (use sugar-free for lower carbs)
- 1/3 cup low-sodium soy sauce
- 1/3 cup rice wine vinegar (or white vinegar)
- 6 tablespoons coconut sugar, or brown sugar (use a brown sugar substitute for lower carbs)
- 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 carrot
INSTRUCTIONS for One Skillet Thai Chicken Thighs + Noodles
- Set the oven to 200 C or 400 F.
- In a large bowl, add all of the glaze’s ingredients and whisk to blend. You only need 1/4 cup of the sauce for the marinade, so pour around 2 cups into a small, nonstick skillet and save aside for later.
- Trim the chicken thighs of any extra skin and fat. To uniformly coat, add the thighs to 1/4 cup of marinade and mix.
- The thighs are seared on both sides until browned in a big skillet over high heat with the peanut oil (about 4-5 minutes on each side).
- Place in the preheated oven, and bake until thoroughly cooked (about 25-30 minutes). Change the oven’s temperature to broil or grill, and broil the food for an additional three minutes, or until the skin is slightly browned and caramelized. The glaze will give them a lustrous appearance.
- The remaining glaze should be simmered on low to medium heat while the chicken is baking, until the sauce bubbles and starts to thicken (it should take about 3-5 minutes).
- Prepare the rice noodles according to the package directions during the last 10 minutes of the chicken’s cooking time (usually placing them into a bowl and covering them in boiling water for 5-6 minutes until softened).
- When the chicken is golden and crispy, take it out of the oven, place it on a warmed plate, and cover it loosely with foil to keep it warm.
- Remove any burnt bits and drain half of the extra chicken fat from the skillet (this is optional). Add one cup of the glaze to the prepared noodles in the skillet while it is heating up over medium-high heat. After combining for about a minute, add the bean sprouts and carrots, and stir fry for an additional minute or so.
- Place the chicken back into the skillet over the noodles after removing it from the heat.
- Slices of green onion, red chili, and crushed peanuts are used as garnish. Use the leftover glaze to serve!
* You can use chicken thighs that are skinless or boneless. Although I advise using chicken thighs, you are welcome to try this recipe with chicken breast fillets. If using breast fillets, reduce the cooking time in the oven to 10 minutes.