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Fiery Chicken And Rice Noodles

Fiery Chicken And Rice Noodles


for 4 servings

  • 1 lb boneless, skinless chicken thighs (455 g)
  • 2 teaspoons kosher salt
  • 4 teaspoons McCormick® Fiery Spice Blend, divided
  • 1 tablespoon canola oil, or grapeseed oil
  • ¼ cup fish sauce (60 mL)
  • ¼ cup warm water (60 mL)
  • 3 limes, juiced
  • 1 ½ tablespoons brown sugar
  • 1 lb rice noodle (455 g), cooked according to package instructions
  • 1 persian cucumber, thinly sliced
  • 1 bunch fresh cilantro, leaves torn
  • 1 bunch fresh mint, leaves torn
  • ¼ red onion, thinly sliced
  • ⅓ cup unsalted peanuts (40 g), roughly chopped
  • lime wedge, for serving

Nutrition Info

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    Calories 769
    Fat 20g
    Carbs 107g
    Fiber 5g
    Sugar 6g
    Protein 40g

Estimated values based on one serving size.


  1. On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery spice blend.
  2. Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2-3 minutes, until golden brown. Flip and cook on the other side for 2-3 minutes more, until the chicken is cooked through. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.
  3. In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining 2 teaspoons of the Fiery spice blend. Whisk to combine.
  4. Toss the cooked vermicelli noodles in the sauce until fully coated.
  5. Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.
  6. Enjoy!

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