Hello everyone!
I want to share a dish I’m absolutely loving right now.
First: name that movie. Second: did you have a nice weekend? It warmed up here, and we dyed Easter eggs, dressed up a bit, and ate entirely too much chocolate.
The chocolate binge has to stop — remind me around 9:54 PM when I usually crash. That’s my weak hour.
Now, about the meal: noodles. These are inspired by one of my favorite spots in Pittsburgh — Noodlehead. Their Thai fried chicken street noodles are my go-to, and I set out to recreate that flavor at home.
My first attempt used fried chicken and was delicious, but it took a long time and felt impractical for weeknights. With a baby at home and busy evenings in general, I wanted a version that keeps the bold flavors without requiring a pot of hot oil and hours of effort.
So I adapted the chicken to be more weeknight-friendly, pulling ideas from a few other favorite recipes I’ve made. The result is a simple, flavorful marinated chicken that still delivers the sweet, spicy and savory notes I love.
And yes — swimsuits are on my mind. After eating heavy, fried food, the last thing you want is to wander the front of Target in a crowded swimsuit aisle while trying to buy shampoo, snacks, sparkling water, and other random essentials.
(Swap in a scarf, sunglasses, a novelty salt shaker or a scented candle if that sounds more familiar.)
I won’t claim these are perfectly authentic Thai street noodles, but they capture the flavors I crave: lots of peanuts, bright lime, cilantro and Thai basil. There’s also plenty of green veg in the dish, and you can easily swap the chicken for shrimp, tofu, or extra vegetables.
If you prefer, you can absolutely fry the chicken for extra crunch — go ahead and be the hero of your kitchen.
Thai Chicken Street Noodles
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Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts (thighs work too!)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/3 cup sweet chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Noodles
- 1 bunch of bok choy, greens sliced off
- 8 ounces brown rice noodles
- 1/4 cup canned coconut milk, light or full-fat
- 3 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 8 green onions, sliced into thirds
- 1/3 cup freshly torn cilantro, plus more for topping
- 1/3 cup chopped peanuts, plus more for topping
- 2 tablespoons Thai basil, chopped
- 3 tablespoons toasted sesame oil
- lime wedges for serving
Instructions
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Marinate the chicken the night before or at least an hour before cooking. Pound the breasts slightly to even thickness, season with salt and pepper, then whisk the remaining chicken ingredients together. Pour the marinade over the chicken and refrigerate until ready to cook.
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If you prefer bright green bok choy, blanch the greens for 1 to 2 minutes in salted boiling water, then transfer them to an ice bath. This step is optional but keeps the color vibrant.
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Cook the rice noodles according to package directions, usually about 5 minutes in boiling water. If they finish early, keep them in cold water until ready to use.
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Heat a large skillet or wok over medium-high and cook the chicken (discard excess marinade) until deeply golden and cooked through, about 5–6 minutes per side. Remove and set aside. In the same skillet over medium-low, whisk together coconut milk, chili sauce, rice vinegar, brown sugar and garlic. Cook for about 5 minutes until it thickens slightly. Add the noodles, bok choy, green onions, cilantro and basil, tossing to coat. Slice or shred the chicken, add it back in with the chopped peanuts, and drizzle with toasted sesame oil. Toss and serve immediately with extra cilantro, peanuts and lime wedges.
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Yes, I’m feeling very enthusiastic today.