Grilled Chicken With Rice Noodles and Spicy Thai Dressing

Grilled Chicken With Rice Noodles and Spicy Thai Dressing

We’re excited to kick off our #SweetOnSpice recipe series. Over the next few months, we’re teaming up with a few of our favorite foodie bloggers to share delicious ways to pair sweet wine with spicy foods.​

Our first recipe is a delicious grilled chicken over rice noodles, topped with spicy Thai dressing that pairs perfectly with Sutter Home Moscato. This recipe for four is guaranteed to spark conversation at your next cook-at-home double-date night. ​

Grilled Chicken With Rice Noodles and Spicy Thai Dressing ​

Serves 4​​

Ingredients: ​

Spicy Dressing ​

1/2 cup water​

1/2 cup lime juice​

1/4 cup fish sauce​

3 tablespoons sugar​

1 clove garlic, grated or minced​

1-2 Thai chiles, thinly sliced​

2 tablespoons vegetable oil​

Chicken ​

4 boneless, skinless chicken breasts or thighs​

2 cloves garlic, grated or minced​

2 tablespoons vegetable oil​

Salt and freshly ground black pepper​​


12 ounces rice noodles​

4 cups chopped romaine lettuce​

2 carrots, shredded with a vegetable peeler​

Radish sprouts​


Directions: ​

  1. Preheat a grill or broiler to high. If using a grill, oil the grates.​
  2. In a medium bowl, combine all ingredients for the dressing and stir until the sugar has dissolved. Set aside.​
  3. In another bowl, combine the chicken with the garlic, oil, and salt and pepper. ​
  4. Bring a large pot of water to a boil and add the rice noodles. Cook 3-4 minutes. Rinse with cold water and drain well.​
  5. At the same time, grill or broil (if broiling, place the chicken on a sheet or broiler pan) the chicken until cooked through, about 8-12 minutes total, turning once. ​
  6. To serve, divide noodles between 4 bowls and top with the romaine lettuce and carrots. Slice the chicken and place on top. Sprinkle with the radish sprouts and cilantro, and serve with the dressing.​

If you enjoyed this combination of sweet and spicy, check out this Tuscan White Bean Stew with Italian Sausage and Arugula recipe.

Drink in Our Story: From Homegrown Grapes to Sutter Home Moscato​