Ingredients
1/2
cup teriyaki marinade and sauce
2
tablespoons vegetable oil
1
tablespoon chopped gingerroot
1
tablespoon fish sauce
1
tablespoon lime juice
2
teaspoons Thai red curry paste
8
boneless skinless chicken thighs
1
package (6 to 8 oz) thick rice stick noodles
1/2
cup chopped dry-roasted peanuts
1/4
cup chopped fresh cilantro
Preparation
In medium bowl, mix teriyaki marinade, oil, gingerroot, fish sauce, lime juice and curry paste. Reserve 1/4 cup marinade for noodles; set aside.
Pour remaining marinade into large resealable food-storage plastic bag; add chicken. Seal bag; refrigerate 10 minutes or up to 2 hours.
Heat gas or charcoal grill. Cook noodles as directed on package; cover to keep warm. Remove chicken from marinade; discard marinade. Place chicken on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Toss cooked noodles with reserved 1/4 cup marinade; place on serving platter or divide evenly among 4 plates. Arrange grilled chicken over noodles. Sprinkle with peanuts and cilantro.
