Grilled Thai Chicken Fillets with Coconut Noodles

Take your taste buds on a flavorful adventure with these Grilled Thai Chicken Fillets with Coconut Noodles—a fusion of smoky, caramelized chicken and creamy, aromatic noodles. Marinated in a vibrant blend of soy sauce, fish sauce, lime juice, garlic, ginger, and a hint of red chili, the chicken fillets are grilled to juicy perfection, locking in bold Thai-inspired flavors. Paired with tender rice noodles tossed in luscious coconut milk, this dish delivers a perfect balance of spice, sweetness, and creaminess. Garnished with fresh cilantro, crunchy peanuts, and crisp spring onions, it’s a meal that’s as visually stunning as it is delicious. Perfect for a weeknight dinner that feels like a taste of Thailand, this recipe is quick to prepare, with just 20 minutes of prep time, making it an irresistible choice for home cooks craving an exotic yet approachable dish.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces chicken breast fillets
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 3 pieces garlic cloves, minced
• 1 teaspoon ginger, finely grated
• 1 piece red chili, finely chopped
• 400 milliliters coconut milk
• 300 grams rice noodles
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro, chopped
• 2 pieces spring onions, thinly sliced
• 2 tablespoons peanuts, crushed
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a medium bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, and chopped red chili to create the marinade.

Step 2

Place the chicken breast fillets in a resealable bag or container and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 3

Preheat a grill or grill pan over medium-high heat and lightly oil the grates with 1 tablespoon of vegetable oil.

Step 4

Remove the chicken fillets from the marinade, pat them dry, and sprinkle with salt and black pepper on both sides.

Step 5

Grill the chicken fillets for 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.

Step 6

While the chicken is grilling, heat the remaining 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add coconut milk and bring to a gentle simmer.

Step 7

Cook the rice noodles according to the package instructions, then drain and add the noodles to the saucepan with the coconut milk. Toss to coat the noodles evenly.

Step 8

Serve the creamy coconut noodles on plates, topped with slices of grilled chicken.

Step 9

Garnish with chopped fresh cilantro, sliced spring onions, and crushed peanuts for added flavor and texture.

Step 10

Enjoy immediately, accompanied by lime wedges if desired.

Nutrition Facts

Serving size	(1651.3g)

Amount per serving	% Daily Value*
Calories	2048.4

Total Fat 63.6g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 17.0g
Cholesterol 556.8mg	0%
Sodium 6656.1mg	0%
Total Carbohydrate 134.5g	0%
Dietary Fiber 6.7g	0%
Total Sugars 41.6g
Protein 231.8g	0%

Vitamin D 0IU	0%
Calcium 203.4mg	0%
Iron 7.8mg	0%
Potassium 2553.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 45.5%

Carbs: 26.4%