Thai Basil Chicken and Garlic Butter Noodles

#chicken #noodles #thai #sheet-pan #weeknight

Sheet-pan curry-spiced chicken and asparagus served over rice noodles tossed in a garlicky coconut butter sauce with fresh Thai basil.

Ingredients

• 1 lb chicken breasts (thinly sliced)
• 1 shallot (sliced)
• 2 tbsp yellow curry powder
• 1-2 tsp black pepper
• chili flakes
• 2 tbsp ghee
• 2 tbsp fish sauce
• 2 tsp honey
• 1 bunch asparagus (chopped)
• 1 tbsp ghee
• salt
• pepper
• 1/2 c Thai basil
• 3 tbsp salted butter
• 4 cloves garlic (chopped)
• chili flakes
• 1 c coconut milk
• salt
• 8 oz rice noodles
• basil
• green onions (sliced)
• limes

Cookware

• baking sheet
• skillet

Steps

1. Preheat the oven to 450°F.

2. On a baking sheet, mix the chicken breasts with the shallot, yellow curry powder, black pepper, and chili flakes. Toss to coat, then add ghee, fish sauce, and honey, and toss again. Arrange the chicken in an even layer. Arrange the asparagus to the side of the chicken and toss with ghee. Season with salt and pepper.

3. Bake for 15-20 minutes, until the chicken is cooked. Then toss with the Thai basil.

4. Meanwhile, make the noodles. Melt the salted butter in a skillet set over medium heat. Add the garlic and a pinch of chili flakes. Cook until the garlic begins to caramelize and turn light golden brown, 1-2 minutes. Stir in the coconut milk and cook for 3-5 minutes, until warmed through. Season with salt. Remove from the heat and toss the rice noodles with the sauce.

5. To serve, divide the noodles among bowls and top with chicken and asparagus. Serve with additional basil, green onions, and limes. Enjoy!

Timers

Timer: 15-20 minutes - Bake for

Timer: 1-2 minutes - … garlic begins to caramelize and turn light golden brown,

Timer: 3-5 minutes - …brown, 1-2 minutes. Stir in the coconut milk and cook for