One Skillet Thai Chicken Thighs and Noodles, paired with Swartland Roussanne

This recipe is so easy and ready in 35 minutes! The end result is sticky and juicy chicken thighs smothered in a beautiful Thai inspired marinade, served WITH Thai-style Rice Noodles packed with so much flavour made in the one skillet.

Wine Suggestion: Swartland Limited Release Roussanne 2015.

The Swartland Limited Release Roussanne 2015, is a small bottling of only 6 000 bottles, made from grapes grown on dry land bush vines. This aromatic wine shows citrus and melon layered with enticing stone fruit flavours, with a honey-zesty palate with a long, saline-like finish. This wine will pair well with dishes that highlight its aromatic qualities, like expertly spiced curries or tangy Thai dishes like this one.

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The cellar price for the Swartland Limited Release Rousanne 2015 is R55 a bottle. What a bargain!

Ingredients

  • 6 chicken thighs, skin-on and bone-in*
  • 1 teaspoon peanut oil
  • 3 green onions, finely sliced
  • 1 small red chilli, finely sliced
  • ¼ cup crushed peanuts

Marinade/Stir Fry Noodles:

  • 1 cup Thai sweet chili sauce (use sugar-free for lower carb)
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup rice wine vinegar (or white vinegar)
  • 6 tablespoons coconut sugar, or brown sugar (use brown sugar substitute for lower carb)
  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon minced lemongrass
  • 1 tablespoon minced garlic
  • 2 teaspoons sesame (or peanut) oil
  • 6.5 oz | 180 g rice stick noodles, prepared to package instructions (usually boiled for 5-6 minutes)
  • ¾ cup bean sprouts
  • 1 large grated carrots


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