Name: Golden chicken with rice noodles & crispy shallots
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 400ml coconut milk (whisk well to combine the cream and water, if it has separated in the can); 2 tsp ground turmeric; 15g piece ginger finely grated; 2 large garlic cloves finely grated; 2 limes 1 zested and juiced, 1 cut into wedges to serve; ½ large red chilli frozen and finely grated (see tip below); 2 tbsp light brown soft sugar; 2 tsp fish sauce; 6 boneless and skinless chicken thighs; vegetable oil for frying; 4 shallots finely sliced into rings; 180g wide rice noodles (4 nests); 2 carrots cut into matchsticks; 6 baby cucumbers sliced or ½ a cucumber, halved lengthways and sliced; small bunch mint leaves picked; small bunch Thai basil leaves picked; 100g salted peanuts roughly chopped

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Golden chicken with rice noodles & crispy shallots

Golden chicken with rice noodles & crispy shallots

Cassie Best

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

plus overnight marinating

A star rating of 4.4 out of 5.5 ratingsRate

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Serve these noodles straight from the dish so people can tuck in and serve themselves. The star of the show is the chicken, with a fabulous mix of flavours

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There’s an exciting mix of flavours and textures here, but the star of the show remains the chicken. It benefits from marinating for at least a day to allow the flavours to develop. Serve it straight from the roasting tin so everyone can help themselves.

Ingredients

Nutrition

Units:

MetricUS

400ml coconut milk

(whisk well to combine the cream and water, if it has separated in the can)
2 tsp ground turmeric
15g piece ginger

finely grated
2 large garlic cloves

finely grated
2 limes

1 zested and juiced, 1 cut into wedges to serve
½ large red chilli

frozen and finely grated (see tip below)
2 tbsp light brown soft sugar
2 tsp fish sauce
6 boneless and skinless chicken thighs
vegetable oil

for frying
4 shallots

finely sliced into rings
180g wide rice noodles

(4 nests)
2 carrots

cut into matchsticks
6 baby cucumbers

sliced or ½ a cucumber, halved lengthways and sliced
small bunch mint

leaves picked
small bunch Thai basil

leaves picked
100g salted peanuts

roughly chopped

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Nutrition: Per serving

kcal725
fat41g
saturates19g
carbs54g
sugars18g
fibre6g

high
protein31g
salt2.13g

Method

step 1

In a large bowl, combine the coconut milk, turmeric, ginger, garlic, lime zest and juice, chilli, sugar, fish sauce and 1 tsp salt. Add the chicken thighs, stirring to coat, then put in the fridge to marinate overnight. Will keep covered and chilled for up to two days.
step 2

Heat the oven to 220C/200C fan/gas 7. Transfer the chicken to a large roasting tin with high sides. Roast for 30 mins, spooning the sauce over the chicken a few times during cooking, until the chicken is cooked through and a little charred, and the sauce has reduced. At the end, if the chicken needs more colour, grill it for a few minutes, if you like.
step 3

While the chicken cooks, heat enough vegetable oil to cover the base of a large, deep frying pan, separate the shallot rings and cook in a single layer for 6-8 mins, or until golden brown (you may have to do this in batches). Drain on kitchen paper and season generously with salt.
step 4

Cook the noodles following pack instructions (or bring a pan of water to the boil, add the noodles, take off the heat and leave for 5 mins, then drain and rinse with cold water).
step 5

Remove the chicken from the tin and slice into chunks. Toss the drained noodles through the sauce in the roasting tin. Top with the chicken, veg, crispy shallots, herbs and peanuts. Serve with lime wedges for squeezing over.

Recipe tip

Keep a bag of frozen chillies in the freezer, ready to grate into a marinade or over finished dishes for a kick of heat.

Recipe from Good Food magazine, May 2025

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A star rating of 4.4 out of 5.5 ratings

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