Grilled Thai Chicken Fillets with Coconut Noodles
Take your taste buds on a flavorful adventure with these Grilled Thai Chicken Fillets with Coconut Noodles—a fusion of smoky, caramelized chicken and creamy, aromatic noodles. Marinated in a vibrant blend of soy sauce, fish sauce, lime juice, garlic, ginger, and a hint of red chili, the chicken fillets are grilled to juicy perfection, locking in bold Thai-inspired flavors. Paired with tender rice noodles tossed in luscious coconut milk, this dish delivers a perfect balance of spice, sweetness, and creaminess. Garnished with fresh cilantro, crunchy peanuts, and crisp spring onions, it’s a meal that’s as visually stunning as it is delicious. Perfect for a weeknight dinner that feels like a taste of Thailand, this recipe is quick to prepare, with just 20 minutes of prep time, making it an irresistible choice for home cooks craving an exotic yet approachable dish.
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Recipe Information
Ingredients
- 4 pieces chicken breast fillets
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, finely grated
- 1 piece red chili, finely chopped
- 400 milliliters coconut milk
- 300 grams rice noodles
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, chopped
- 2 pieces spring onions, thinly sliced
- 2 tablespoons peanuts, crushed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, and chopped red chili to create the marinade.
Place the chicken breast fillets in a resealable bag or container and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat a grill or grill pan over medium-high heat and lightly oil the grates with 1 tablespoon of vegetable oil.
Remove the chicken fillets from the marinade, pat them dry, and sprinkle with salt and black pepper on both sides.
Grill the chicken fillets for 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
While the chicken is grilling, heat the remaining 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add coconut milk and bring to a gentle simmer.
Cook the rice noodles according to the package instructions, then drain and add the noodles to the saucepan with the coconut milk. Toss to coat the noodles evenly.
Serve the creamy coconut noodles on plates, topped with slices of grilled chicken.
Garnish with chopped fresh cilantro, sliced spring onions, and crushed peanuts for added flavor and texture.
Enjoy immediately, accompanied by lime wedges if desired.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 6656 mg | 289% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 41.6 g | ||
| Protein | 231.8 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2553 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
