One Pot Thai Chicken Thighs + Noodles

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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Peanut Oil, Refined(5g)
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  Green Onion (Scallion)
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  JalapeñO Pepper
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  Peanuts(60g)
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  Sweet Chili Sauce, Prepared(240g)
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  Soy Sauce, Low Sodium(80g)
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  Vinegar, Rice(80g)
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  Coconut Sugar, Granulated(90g)
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  Fish sauce(60g)
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  Lime Juice, Fresh(30g)
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  Lemongrass, Fresh(15g)
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  Garlic(15g)
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  Sesame Oil, Toasted(10g)
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  Rice Noodles, Dry(184g)
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  Bean Sprouts(180g)
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  Carrots

Instructions

1. 1Preheat oven to 200°C | 400°F.
2. 2To prepare the glaze, combine all of the glaze ingredients in a deep bowl; whisk until combined. Pour about 2 cups of the sauce into a small, non stick saucepan and reserve for later (you need only 1/4 cup of sauce for the marinade).
3. 3Trim any extra skin and fat from the chicken thighs. Place the thighs into 1/4 cup of marinade and toss to evenly coat.
4. 4Heat the peanut oil in a large skillet over high heat and sear the thighs on both sides until browned (about 4-5 minutes each side).
5. 5Transfer to the preheated oven and bake until cooked through (about 25-30 minutes). Change your oven settings to grill or broil, and broil for an extra 3 minutes, or until the skin is caramelised and slightly charred. They will look shiny from the glaze.
6. 6While the chicken is in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 3-5 minutes).
7. 7In the last 10 minutes of the chicken cooking time, prepare the rice noodles to package instructions (usually placing them into a bowl and covering in boiling water for 5-6 minutes until softened).
8. 8When the chicken is golden and crispy, remove from the oven; transfer to a warmed plate and keep warm by lightly tenting with foil.
9. 9Drain half of the excess chicken fat from the skillet and remove any charred pieces (this is optional). Heat skillet over medium-high heat and add one cup of the glaze with the prepared noodles. Stir fry for about a minute to combine, add in the bean sprouts and carrots; stir fry for a further minute or two.
10. 10Remove from heat; place the chicken back into the skillet over the noodles.
11. 11Garnish with the green onion slices, red chilli and sprinkle with the crushed peanuts. Serve with the remaining glaze!