Thai Chicken Thighs with Cold Thai Noodle Salad.

Cool and amazing flavours... This is a summer dish of champions!

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I enjoyed making this dish a lot! I found the flavours of the chicken thighs were incredible and aromatic! The spicy of the dressing complimented the sweetness of the mangos! It just plain paired well together!

I like to cook from my garden whenever possible! I love the idea of being able to just walk outside and pluck something fresh! I also know I do not use any pesticides so that is absolutely a win for me as well! I grow fresh mint and cilantro both of which work well with the Thai flavours I was trying to achieve.

For the chicken thighs, I de-boned these but left the skin on to crunch up!

I chopped up some fresh cilantro and mint and rubbed them into the chicken thighs while I mixed up the marinade.

I was cooking 8 chicken thighs so I used 1/2 cup of avocado oil, 1/4 cup of fish sauce, 2 Tbsp of lemon juice, 1 Tbsp of lemon grass paste and 1 Tbsp of crushed ginger. I added a small amount of sugar to sweeten this up, but I would recommend doing your own personal tasting to figure out your sweet spot, adding a little at a time. Toss the chicken and herbs in the sauce and refrigerate for as long as you have available. Over night would be incredible but even if you have an hour, that is fine also.

I placed them in a 375 degree oven for about 25 minutes. Please ensure you hit 165 as an internal temp! But the look you want is crisp skin on the outside while still being juicy on the inside. Check these babies out! So delicious!

On to the salad and dressing! Don't let all the ingredients scare you! This is not hard to do!

1/4 cup of avocado oil, 1/4 cup of soy sauce 1/4 cup of rice vinegar, 2 Tbsp of sesame oil, 1 Tbsp of lemon juice 1Tbsp of crushed ginger, 1 Tbsp of lemon grass paste. Again use your own taste buds to sweeten with sugar... I put in very little because I like this tangy and spicy.... where is the spice in this line up?

Here they are! I added crushed chili peppers. You do not have to if you do not like spice but I think the heat adds to the flavour.

For the salad I cut up lettuce, cabbage coleslaw mix, red and yellow peppers, cucumbers, tomatoes, more cilantro and fresh mango!

I cooked up some rice noodles and allowed them to cool down, tossing them in a bit of oil to avoid them all sticking together.

I decided to plate this out as salad beside noodles, and actually set it up as a salad bar so that my family could choose what they wanted of the vegetables. Sprinkle the dressing over both the salad and the noodles and layer the chicken thighs to the side! It was super tasty and realistically this was ready to go in 40 minutes!

The recipe:

For 8 chicken thighs I used 1/2 cup of avocado oil, 1/4 cup of fish sauce, 2 Tbsp of lemon juice, 1 Tbsp of lemon grass paste and 1 Tbsp of crushed ginger. 1/2 cup of cilantro and 1/4 cup of fresh mint. Marinade for as long as possible.

Cook at 375 degrees for approximately 25 minutes or 165 degrees internally.

Choose whatever veggies you see fit! great choices are a lettuce base and cucumbers, peppers and tomatoes! The mango adds a lot, I highly recommend using them.

The dressing is 1/4 cup of avocado oil, 1/4 cup of soy sauce 1/4 cup of rice vinegar, 2 Tbsp of sesame oil, 1 Tbsp of lemon juice 1Tbsp of crushed ginger, 1 Tbsp of lemon grass paste. Again use your own taste buds to sweeten with sugar. Add crushed chili peppers to taste.

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