This Vermicelli Noodle Bowl is packed with flavor! Tender grilled chicken thighs are marinated in a sweet and spicy sauce, then served over a bed of vermicelli noodles. Crisp cucumbers, fresh herbs, tangy pickled carrots, and a bold, zesty sauce finish it all off. It’s the kind of easy recipe you’ll want to keep on repeat!
Looking for more bowl recipes to try? Check out my Greek Chicken Bowls, Salmon Sushi Bowls, and Banh Mi Bowls.
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Kelley’s Tips
Before You Get Started
- Don’t overcook the noodles. Rice noodles cook fast! Boil them just until tender and then rinse with cold water to stop the cooking and prevent the noodles from sticking together.
- Give the chicken time to marinate. I recommend letting the chicken marinate for at least 30 minutes while you prepare the rest of the ingredients. Although, if you have the time marinating for 8 hours gives the chicken even better flavor!
- Get creative with the toppings. Try sliced jalapenos for a bit of extra heat, chopped peanuts for nutty crunch, or even a drizzle of peanut sauce if you’re feeling it!
Ingredients
Marinated Chicken
- Boneless Skinless Chicken Thighs – Juicy and flavorful, these hold up beautifully on the grill and are the perfect choice for soaking up all that tasty marinade.
- Sweet Thai Chili Sauce – Adds a touch of sweetness and heat.
- Fish Sauce – A salty, umami-rich ingredient that gives the dish authentic Southeast Asian flavor. This ingredient is a staple in many Asian dishes!
- Soy Sauce – Adds savory depth and complements the fish sauce.
- Sesame Oil – Adds a toasty and nutty flavor.
- Lemongrass Paste – Adds a bright, citrusy flavor.
- Garlic (Grated) – Infuses the marinade with a warm, pungent flavor.
- Ginger (Grated) – Adds fresh, zippy heat.
- Brown Sugar – Balances the spicy and salty flavors with a hint of sweetness.
- Sriracha – Brings the heat!
- Lime Juice – Cuts through the richness with a burst of citrusy flavor.
Sauce
- Fish Sauce – The star of the sauce, giving it bold umami and salty flavor.
- Brown Sugar – Balances the saltiness with a little sweetness.
- Rice Vinegar – Adds a tangy flavor.
- Sesame Oil – Adds warmth and nuttiness.
- Garlic Clove – Infuses the sauce with savory flavor.
- Chopped Cilantro – Gives the sauce a fresh flavor and a pop of color.
- Thai Chili – Adds a fiery kick. Adjust it depending on how spicy you like it.
How to Make Vermicelli Noodle Bowls
- Marinate chicken: Add chicken to a bowl with marinade ingredients and set aside. Marinate for 1 hour or overnight.
- Pickle the carrots: Julienne the carrots, toss with vinegar, sugar and salt.
- Boil rice noodles per package instructions. Strain and rinse with cold water to stop the cooking process. Set aside.
- Whisk together sauce ingredients and set aside.
- Grill chicken: When your ready to eat preheat grill to 400 degrees.Grill chicken thighs for 3 minutes, then turn 90 degrees and grill for an additional 3 minutes. Flip and cook for 3 more minutes or until the chicken reaches an internal temperature of 165 degrees.Allow Chicken to rest for 10 minutes before slicing.
- Assemble: Fill bowls with vermicelli noodles, pickled carrots, shredded lettuce, cucumbers and sliced grilled chicken.
- Drizzle with sauce over noodles and chicken and serve immediately and enjoy!
Serving Suggestions
- Pickled carrots
- Vermicelli rice noodles
- Cucumbers
- Thai basil
- Cilantro
- Sriracha
- Iceberg lettuce
Want the full Southeast Asia experience? Serve these bowls with homemade Vegetable Spring Rolls or Air Fryer Egg Rolls!
More Bowl Recipes to Try
Recipe
Vermicelli Noodle Bowl
This Vermicelli Noodle Bowl is packed with flavor! Tender grilled chicken thighs are marinated in a sweet and spicy sauce, then served over a bed of chewy vermicelli noodles. Crisp cucumbers, fresh herbs, tangy pickled carrots, and a bold, zesty sauce finish it all off. It's the kind of easy recipe you'll want to keep on repeat!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
Chicken
- 1 1/2 lbs boneless skinless chicken thighs
- 2 tbsp sweet thai chili sauce
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp lemon grass paste
- 2 tsp garlic grated
- 2 tsp ginger, grated
- 2 tbsp brown sugar
- 2 tbsp sriracha
- 1 lime juiced
Sauce
- 1/4 cup fish sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove
- 1 tbsp chopped cilantro
- 1 thai chili
Pickled Carrots
- 3 small carrots julienned
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/4 tsp salt
Vermicelli Noodles
- 8 oz vermicelli rice noodles
Instructions
- Marinate chicken: Add chicken to a bowl with marinade ingredients and set aside. Marinate for 1 hour or overnight.
- Pickle carrots: Julienne carrots, toss with vinegar, sugar and salt.
- Grill chicken: When your ready to eat preheat grill to 400 degrees.Grill chicken thighs for 3 minutes, then turn 90 degrees and grill for an additional 3 minutes. Flip and cook for 3 more minutes or until the chicken reaches an internal temperature of 165 degrees.Allow Chicken to rest for 10 minutes before slicing.
- Boil rice noodles: Per package instructions. Strain and rinse with cold water to stop the cooking process. Set aside.
- Make sauce: Whisk together sauce ingredients and set aside.
- Assemble: Fill bowls with vermicelli noodles, pickled carrots, shredded lettuce, cucumbers and sliced grilled chicken.
- Drizzle with sauce over noodles and chicken and serve immediately and enjoy!
Nutrition Information
Calories: 554kcalCarbohydrates: 72gProtein: 37gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 162mgSodium: 2788mgPotassium: 716mgFiber: 3gSugar: 19gVitamin A: 7721IUVitamin C: 15mgCalcium: 71mgIron: 2mg
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