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

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
3 hrs 15 mins
total:
4 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

  • 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.

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

Cook's Note:

Feel free to use chicken leg meat in place of thighs. Use tamari in place of soy sauce (shoyu), if you prefer. You can use brown sugar in place of palm sugar. Garlic powder can replace minced garlic, and ginger powder can replace grated ginger.

Nutrition Facts

378 calories; protein 22.7g; carbohydrates 36.5g; fat 15g; cholesterol 70.1mg; sodium 2969.7mg. Full Nutrition
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