Thai Chicken and Rice Noodles with Coconut-Cilantro Sauce, Kiwi, and Sriracha
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 2 packetsgluten-free soy sauce
- 1 ouncered radishes
- 1/8 ounceginger
- 2 tablespoonsroasted salted peanuts
- 7 ouncespad thai noodles
- 1/4 ouncecilantro
- 1 cancoconut milk
- 1/2 cupshredded red cabbage
- 1/2 cupshredded carrots
- 2 packetsSriracha
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
- blender or food processor (optional)
- Tree Nuts
Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken; sear until browned on bottom, 5-7 minutes. Flip chicken and pour over soy sauce; cook until no longer pink, 5-7 minutes more. Transfer chicken to a cutting board; set aside to rest.
While chicken cooks, rinse all produce. Peel kiwi, discarding skin; halve lengthwise, then cut crosswise into ¼-inch half-moons. Thinly slice radishes. Halve lime. Trim and discard scallion root and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.
Cook rice noodles
Add rice noodles to pot with boiling water and immediately remove from heat. Gently stir to separate noodles and keep from sticking. Set aside to soak until tender, about 9 minutes (move on to Step 4—but don't forget to come back!). Then, drain noodles and immediately rinse under cold water for 30 seconds to stop cooking.
Make coconut-cilantro sauce
While rice noodles cook, roughly chop cilantro leaves and stems. Open coconut milk (vigorously shake the can before opening to avoid a messy splatter) and pour into a blender or food processor, along with juice of 1 lime, ginger, cilantro, and scallion whites and light greens; blend until smooth. Season with ¼ teaspoon salt and pepper, then transfer sauce to a large bowl (big enough for the noodles).
To bowl with coconut-cilantro sauce, add slaw mix, radishes, cooked rice noodles, scallion dark greens, ¼ teaspoon salt, and pepper as desired; toss to combine. Cut rested chicken into ¼-inch slices.
Plate Thai chicken and rice noodles
Divide rice noodles between serving plates, spooning over any remaining sauce from bowl. Top with sliced chicken and garnish with kiwi and peanuts. Drizzle over Sriracha (feel free to use less for milder heat), and dig in!