Vietnamese-Style Chicken With Fragrant Rice Noodles

By Kay Chun

Vietnamese-Style Chicken With Fragrant Rice Noodles
Linda Xiao for The New York Times
Total Time
30 minutes
Rating
4(222)
Comments
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Nuoc cham, the Vietnamese dipping sauce, does double duty here: As a marinade, it soaks into the chicken as it roasts. And as part of a rich pan sauce for rice noodles, it marries with the chicken juices. Look for rice noodles that are flat and similar in width to linguine, those normally used for pad Thai. Since the noodles are served at room temperature, run them under cool water after boiling to keep them from clumping. Raw snap peas offer a refreshing crunch, and fans of half-sour pickles will enjoy the extra tanginess they add to the dish.

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Ingredients

Yield:4 servings
  • 5tablespoons lime juice
  • 2tablespoons safflower or canola oil
  • 3tablespoons Asian fish sauce
  • 2tablespoons minced garlic
  • 2tablespoons peeled, minced ginger
  • 2tablespoons turbinado sugar
  • 2Thai chile peppers, stemmed and minced
  • 2pounds boneless, skinless chicken thighs
  • Kosher salt and black pepper
  • 3tablespoons low-sodium soy sauce
  • 12ounces pad Thai rice noodles
  • 4ounces snap peas (about 1 cup), strings removed and cut diagonally into ¼-inch pieces
  • 1cup half-sour pickles, quartered lengthwise and cut into ¼-inch pieces
  • ½cup chopped basil leaves
  • ½cup chopped cilantro leaves
  • Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

722 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 85 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 53 grams protein; 2044 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.

  2. Step 2

    Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.

  3. Step 3

    Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.

Ratings

4 out of 5
222 user ratings
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Comments

dimmerswitch

Hi, Lauren Brue: Half sour pickle is fermented pickle using light brine (as in % salt to water) that uses no vinegar in pickling process. Sometimes called deli pickle, I think. Just a little sour from the ferment process and pretty salty but with no vinegar tang. You can buy them in stores or I hear it is easy to make your own, although I've never tried. Here's one recipe. https://www.finecooking.com/recipe/half-sour-dill-pickles

josee

I made this two nights ago. I used chicken breasts because that’s what I had. I used homemade spicy pickled green beans chopped in little pieces instead of pickles. The rest as written. I served it with the stir-fried Japanese eggplant and cucumber recipe on this site. This is an amazing dish that I will add to my rotation. The leftovers are delicious reheated or at room temp.

Margot

Dinner on the table in 35 minutes and delicious! Half sour pickles are simply thinly sliced little cucumbers marinated in 1 tab rice vinegar, 1 tab sugar and a bit of salt. Before serving, I add a cut up avocado. I also used 8 oz snap peas and blistered them in a bit of olive oil and a dash of soy sauce for 2 minutes. Highly recommend. I will repeat.

Marie

Can I make the chicken and noodles ahead of time, then combine them once guests arrive?

Nola

Loved this dish! Would make again for sure. Roasted a couple of marylands, then shredded the meat for the salad. Added carrot and cucumber matchsticks. Easy to modify.

samantha v

One of my fav new recipes! With these adjustments: - marinated chicken for a few hours - used sunflower oil - cooked snap peas and added shitake mushrooms separately in a pan just with oil and salt til they were soft and then added to whole recipe. - definitely double - can serve with some sriracha if you want Served with side salad of stacked butter lettuce salad (Martha Stewart recipe). Took over 30 minutes

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