Thai Chicken Thighs with Rice Noodle Salad

Thai Chicken Thighs with Rice Noodle Salad
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4

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About this Recipe

Juicy barbecued chicken thighs, the most tender, smothered in Pad Thai flavour and served with cool and fresh noodle salad.


1 Package (8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs
1 1/2 cups Ready prepared Pad Thai sauce, divided
1/4 cup Fresh lime juice
Salt and pepper
1/4 lb Vermicelli or bean thread noodles
1 Carrot, grated
1/2 cup Snap peas, thinly sliced
3 tbsp Chopped fresh mint, 2 sprigs for garnish
1 Chopped fresh chili, (optional)
3 tbsp Chopped peanuts
2 tbsp Lime juice
2 tbsp Vegetable oil
2 Green onions, thinly sliced


PREHEAT the BBQ to medium. Lightly coat the grill with non-stick cooking spray. Place chicken in a shallow dish. Pour half the Pad Thai sauce and lime juice over top. Season with salt and pepper and toss to coat.

SOAK the noodles in warm water for 15 minutes. Transfer to a bowl and add carrots, snap peas, green onions, mint and fresh chili (if using). Whisk together the remaining ingredients in a small bowl and drizzle over the noodle mixture. Toss to coat and chill if desired.

GRILL the chicken for 6-8 minutes per side or until evenly char-grilled. Baste with the remaining Pad Thai sauce. Chicken is cooked when the internal temperature reaches 165°F (74°C). Serve chicken with noodle salad. Garnish with chopped peanuts and mint sprigs.


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