Description
This vibrant Rice Paper Noodles recipe combines tender baked chicken thighs with crispy roasted edamame and tender rice paper noodle ribbons tossed in a creamy, spicy peanut sauce. Garnished with fresh herbs and crunchy peanuts, it’s a delightful fusion of textures and flavors perfect for a satisfying and healthy meal.
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs (or breast, sliced into 1-inch strips or minced)
- 1/2 teaspoon fine sea salt
- 2 teaspoons cornstarch
- 2 teaspoons avocado oil
Roasted Edamame
- 10-12 ounces shelled frozen edamame
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon fine sea salt
- 2 teaspoons garlic chili sauce
Noodles and Sauce
- 12 rice paper sheets
- Warm water (for soaking)
- 1/3 cup creamy natural peanut butter (stirred well)
- 1/4 cup soy sauce or tamari sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons garlic chili sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon water
Garnishes
- 3 green onions (thinly sliced, save some for garnish)
- 1/3 cup chopped fresh cilantro (save some for garnish)
- 1/3 cup chopped fresh basil (save some for garnish)
- 1/3 cup chopped roasted unsalted peanuts (save some for garnish)
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat the oven to 375°F and grease a nonstick baking sheet with cooking spray to prepare for roasting the chicken and edamame.
- Toss Chicken: In one half of the baking sheet, combine the chicken thighs with 1/2 teaspoon fine sea salt, 2 teaspoons cornstarch, and 2 teaspoons avocado oil. Spread into an even layer for roasting.
- Toss Edamame: On the other half of the baking sheet, toss the frozen shelled edamame with 1 tablespoon olive or avocado oil, 1 teaspoon fine sea salt, and 2 teaspoons garlic chili sauce. Spread into an even layer next to the chicken.
- Bake: Roast both the chicken and edamame in the preheated oven for 25-30 minutes, until the chicken is cooked through and the edamame begins to crisp.
- Whisk Sauce: In a large serving bowl, whisk together the peanut butter, soy sauce or tamari, toasted sesame oil, garlic chili sauce, fresh lime juice, and water until smooth. Set aside.
- Dip Noodles: Fill a wide, shallow bowl or Dutch oven with warm water. Dip one rice paper sheet into the water for 15-20 seconds until it becomes pliable but not oversoaked. Lay it on a flat surface. Stack two sheets together, let them dry for about 1 minute, then slice into 7-8 wide noodle-like ribbons. Transfer each ribbon into the sauce bowl and gently move with a fork to coat evenly. Repeat with remaining sheets.
- Repeat Process: Continue soaking, stacking, cutting, and tossing the rice paper sheets in the sauce until all are coated and combined.
- Combine and Toss: Add the roasted edamame (reserve some for garnish), cooked chicken, sliced green onions, chopped cilantro, basil, and peanuts into the bowl with the noodles and sauce. Toss everything together gently to evenly distribute the ingredients.
- Plate and Garnish: Serve the rice paper noodles on plates, then garnish with the reserved roasted edamame, peanuts, cilantro, basil, and lime wedges for squeezing over the dish.
Notes
- Do not oversoak the rice paper sheets or they will become too soft and tear easily.
- The garlic chili sauce adds a nice spicy kick, adjust quantity to your heat preference.
- Substitute chicken breast if preferred, but thighs remain juicier and more flavorful when baked.
- Use tamari sauce for a gluten-free option instead of soy sauce.
- The noodles are made from rice paper sheets, which differ from traditional rice noodles but provide a unique texture.
- Leftovers can be refrigerated but are best enjoyed fresh due to the texture of the rice paper noodles.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
