Vietnamese Chicken Noodle Bowls

What You’ll Need

• 2 lbs organic pasture-raised boneless skinless chicken thighs

• ¼ cup avocado oil

• ½ cup coconut aminos

• 3 Tbsp coconut sugar

• 2 Tbsp fish sauce

• 2 shallots, thinly sliced

• 4 cloves garlic, minced

• 2–4 Thai chiles, minced (adjust to heat preference)

• 2 tsp fresh grated ginger

• Zest of 1 lime

• Juice of 2 limes (about ½ cup)

• ¼ cup finely chopped fresh cilantro (leaves + tender stems)

• 1 tsp kosher salt

For Serving:

• Rice noodles, cooked per package directions

• Spring greens (lettuce, baby spinach, etc.)

• Sliced cucumber

• Matchstick carrots

• Fresh herbs: Thai basil, mint, cilantro

Let’s Cook

1. Make the Marinade
   In a bowl, whisk together avocado oil, coconut aminos, coconut sugar, fish sauce, shallots, garlic, Thai chiles, ginger, lime zest, lime juice, cilantro, and salt until well blended.

2. Marinate the Chicken
   Place the chicken thighs in a zip-top bag or large bowl. Pour in half of the marinade, toss to coat completely, cover, and refrigerate for at least 4 hours (overnight for best flavor). Reserve the other half of the marinade for serving.

3. Grill the Chicken
   Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, letting the excess drip off. Grill 5-6 minutes per side until deeply caramelized and cooked through (internal temp 165°F). Let rest for 5 minutes, then slice.

4. Prepare the Bowls
   Divide rice noodles, spring greens, cucumber slices, and carrots among shallow serving bowls.

5. Assemble & Serve
   Top each bowl with sliced grilled chicken. Drizzle with reserved marinade. Garnish with fresh herbs. Serve immediately.