Thai Chicken Thighs with Whole-Wheat Noodles

Ingredients

• 350 g Boneless chicken thigh fillets (Cut into pieces or strips; season with paprika, onion powder, and garlic powder)
• 1 tl Paprika (For the chicken)
• 1 tl Onion powder (For the chicken)
• 1 tl Garlic powder (For the chicken)
• 250 g Whole-wheat noodles (Prepare according to the package instructions)
• 1 Red bell pepper (Diced)
• 1 Yellow bell pepper (Diced)
• 1 Onion (Finely chopped)
• 2 teentjes Garlic (Pressed or minced)
• 200 ml Coconut milk
• 1 el Tomato paste
• 2 el Soy sauce
• 1 el Fish sauce
• 1 el Honey
• 1 tl Sesame oil
• 1 tl Chili flakes (Adjust to taste)
• Lime wedges (Optional, for drizzling juice over the dish)
• Spring onions (Finely chopped; optional topping)

Steps

1. 1

   Cut the chicken thigh fillets into bite-sized pieces or strips. Toss the chicken with the paprika, onion powder, and garlic powder; you can season the chicken immediately or let it stand briefly beforehand.

2. 2

   Heat a large pan over medium heat. Cook the seasoned chicken thigh fillets until golden brown and cooked through; the chicken should be fully cooked inside and lightly caramelized on the outside.

3. 3

   Add the chopped onion, pressed garlic, red bell pepper, and yellow bell pepper to the pan. Stir-fry until the onion softens, the garlic is fragrant, and the peppers begin to wilt slightly.

4. 4

   Add the soy sauce, fish sauce, honey, sesame oil, and chili flakes. Stir well so the seasonings coat the chicken and vegetables evenly.

5. 5

   Stir the tomato paste into the chicken and vegetable mixture until fully incorporated.

6. 6

   Pour in the coconut milk and stir until the sauce is uniform in color. Let the sauce simmer gently for a short time so the flavors meld and the vegetables become tender without turning mushy.

7. 7

   Meanwhile, cook the whole-wheat noodles according to the package instructions. Drain them once they are al dente.

8. 8

   Divide the whole-wheat noodles among four bowls or plates. Spoon the creamy sauce with the chicken and vegetables over the top.

9. 9

   Finish to taste with lime juice and finely chopped spring onions. Serve immediately.

Notes

According to the source, the listed macros per serving are provided without noodles: 548 kcal, 19 g fat, 63 g carbohydrates, and 29 g protein. The source does not mention any additional cooking oil. If necessary, add a small amount of neutral oil to prevent sticking; this will change the nutritional values.

Nutrition per serving

• main course
• noodles
• chicken
• Southeast Asian
• quick
• creamy
• spicy
• weeknight