Chicken And Rice Noodles

Chicken And Rice Noodles

Chicken And Rice Noodles

Prep Time
20 Minutes
Cook Time
10 Minutes
  • 1 pound boneless, skinless chicken thighs

  • 2 teaspoon kosher salt

  • 4 teaspoon Fiery Seasoning

  • 1 tablespoon canola or grapeseed oil

  • 1/4 cup fish sauce

  • 1/4 cup warm water

  • Juice of 3 limes

  • 1 1/2 tablespoon brown sugar

  • 1 pound vermicelli noodles, cooked according to package instructions

  • 1 Persian cucumber, thinly sliced

  • 1 bunch of fresh cilantro, leaves torn

  • 1 bunch of fresh mint, leaves torn

  • 1/4 red onion, thinly sliced

  • 1/3 cup unsalted peanuts, roughly chopped

  • Lime wedges, for serving


  • 1 On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery spice blend.
  • 2 Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2-3 minutes, until golden brown. Flip and cook on the other side for 2-3 minutes more, until the chicken is cooked through. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.
  • 3 In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining 2 teaspoons of the Fiery spice blend. Whisk to combine.
  • 4 Toss the cooked vermicelli noodles in the sauce until fully coated.
  • 5 Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.
  • 6 Enjoy!