Thai Tamarind Chicken with Glass Rice Noodles

The tangy and unique flavor of tamarind is the key to this great and simple Thai chicken and noodles dish.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 378 Calories

Ingredients

• 4 cloves garlic, minced
• ¼ cup sesame oil
• 1 cup soy sauce
• 1 pinch cayenne pepper, or to taste
• ⅓ cup fish sauce
• ¼ cup Sriracha sauce
• 2 pounds skinless, boneless chicken thighs
• 2 tablespoons grated ginger
• ½ cup palm sugar
• ¼ cup tamarind concentrate
• 1 (8 ounce) package dried Thai rice noodles

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.

Step 3

Combine soy sauce, palm sugar, fish sauce, Sriracha sauce, tamarind concentrate, sesame oil, garlic, ginger, and cayenne pepper in a large zip-top bag. Add chicken and marinate in a refrigerator, 3 to 4 hours, or overnight.

Step 4

Remove chicken from bag, reserving marinade. Cook on the preheated grill until no longer pink inside and juices run clear, 15 to 20 minutes.

Step 5

Pour reserved marinade into a saucepan over medium-high heat. Bring to a boil, reduce heat to a simmer, and cook sauce until reduced, 4 to 5 minutes.

Step 6

Slice grilled chicken and place over noodles. Top with sauce as desired.