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Vermicelli noodles, crisp veggies, and loads of herbs are the MVPs of these Vietnamese-Inspired Chicken and Noodle Bowls. A Nuoc cham-style sauce doubles as marinade, which minimizes prep work and maximizes flavor. Complete with grilled chicken thighs, this refreshing summer dinner will quickly become your family’s favorite.
One of my favorite things about this dish is that it has a make-ahead component, which means that you can get dinner on the table faster than ever. Prepare the marinade the night before and let the chicken thighs sit in it overnight to build warm heat, tartness, and umami-rich flavors. With a combination of coconut aminos, fish sauce, Thai chiles, a whole lot of lime, and a few other flavorful ingredients, this chicken will be anything but boring.
When it’s time to serve dinner, all you need to do is grill the chicken and serve it over cooked rice noodles with chopped veggies. I like to use carrots, cucumbers, and lots of fresh herbs, but feel free to use whatever you have in your fridge. These chicken noodle bowls are so colorful and nourishing that I hope your family loves them as much as mine does!
Ingredients:
- Avocado Oil
- Coconut Aminos
- Coconut Sugar
- Fish Sauce
- Shallots
- Garlic
- Thai Chiles
- Fresh Ginger
- Lime Zest
- Lime Juice
- Fresh Cilantro
- Kosher Salt
- Boneless, Skinless Chicken Thighs
- Rice Noodles
- Spring Greens
- Cucumbers
- Carrots
- Fresh Herbs (Thai Basil, Mint, and/or Cilantro)
Step-by-Step:
Step One: Marinate the Chicken
In a medium bowl, whisk together the avocado oil, coconut aminos, coconut sugar, fish sauce, shallots, garlic, Thai chiles, ginger, lime zest, lime juice, cilantro, and salt until well combined.
Place the chicken thighs in a large bowl or zip-top bag. Pour in half of the marinade (reserve the rest for serving) and toss to coat the chicken thoroughly. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
step two: grill the chicken
Preheat a grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade, letting the excess drip off, and grill for 5 to 6 minutes per side, or until the chicken is deeply caramelized and cooked through (internal temperature should reach 165°F). Transfer to a cutting board and let rest for 5 minutes before slicing.
step three: assemble the bowls and serve
Divide the rice noodles, spring greens, cucumber, and carrots among shallow bowls. Top with the sliced grilled chicken and drizzle with the reserved marinade. Garnish with plenty of fresh herbs and enjoy!
Recipe FAQs:
You can use boneless, skinless chicken breasts instead! You may need to adjust the cook time accordingly, as chicken breasts tend to cook more quickly than chicken thighs.
I love to use coconut aminos as a delicious, low-sodium, paleo-friendly substitute for soy sauce or tamari. They’re made from the sap of coconut palms and have an umami flavor that’s similar to teriyaki sauce.
Did you try this recipe? Comment below and let me know how it came out!
Looking for more CHICKEN RECIPES? Try these!
Seared Chicken Thighs with Garlic-Ginger Broth and Rice
Gochujang Ground Chicken Glass Noodle Skillet
Spicy Coconut Grilled Chicken Lettuce Wraps
Vietnamese-Inspired Chicken and Noodle Bowls
Ingredients
For the Chicken:
- 1/4 cup avocado oil
- 1/2 cup coconut aminos
- 3 tablespoons coconut sugar
- 2 tablespoons fish sauce
- 2 shallots, halved and thinly sliced
- 4 garlic cloves, minced
- 2-4 Thai chiles, minced (depending on heat preference)
- 2 teaspoons peeled and freshly grated ginger
- Zest of 1 lime
- 1/2 cup freshly squeezed lime juice (from about 2 limes)
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- 1 teaspoon kosher salt
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
For Serving:
- prepared rice noodles
- spring greens
- sliced cucumbers
- matchstick carrots
- chopped fresh herbs, such as Thai basil, mint, and/or cilantro
Instructions
- In a medium bowl, whisk together the avocado oil, coconut aminos, coconut sugar, fish sauce, shallots, garlic, Thai chiles, ginger, lime zest, lime juice, cilantro, and salt until well combined.
- Place the chicken thighs in a large bowl or zip-top bag. Pour in half of the marinade (reserve the rest for serving) and toss to coat the chicken thoroughly. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
To Grill the Chicken:
- Preheat a grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade, letting the excess drip off, and grill for 5 to 6 minutes per side, or until the chicken is deeply caramelized and cooked through (internal temperature should reach 165°F). Transfer to a cutting board and let rest for 5 minutes before slicing.
To Serve:
- Divide the rice noodles, spring greens, cucumbers, and carrots among shallow bowls. Top with the sliced grilled chicken and drizzle with the reserved marinade. Garnish with plenty of fresh herbs and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
I made this dish for my family (we’re Vietnamese) and my mom said this is better than the chicken she makes! So good it’s on a weekly rotation. I’ve shared with all my friends! Still great without the sugar too.
wow so glad to hear it!! Thanks, Norma!
WOW! WOW! WOW! WOW! WOW! This is incredible! I have shared the recipe with my mom, aunt and friends! Every single person has loved it as much as my husband and me. There is so much depth of flavor that just wants you want to eat it for every meal. I will be making it again next week. I truly cannot get enough. I have done it over rice, noodles, with bok choy as a side, in a tortilla as a taco. So many ways to eat it.
This is the best! Prepped it to have for lunch throughout the week, and it light but filling and so delicious. It really helps me feel like I have my life together and for that I thank you ❤️
This was amazing! I didn’t add any sugar and though I can’t speak for the flavor if I had, I cannot see how it could’ve tasted any better. So so good!
So glad you liked it!
This was amazing and very easy to make, it will be in our rotation for sure. I would make a little more sauce next time, we love a saucy dish.
Thank you Kelly!
Delicious and a for-sure repeat recipe for my house. We served it over rice since I already had that on hand. The flavors are perfection!