Thai Curry Noodles With Chicken (Crazy Good Sauce!)
Experience the vibrant flavors of Thai cuisine with these Thai Curry Noodles With Chicken, featuring a luscious coconut milk sauce that is both quick and satisfying. In just 15 minutes, you can whip up this delightful dish that combines tender chicken, aromatic spices, and your choice of vegetables for a custom meal. Perfect for busy weeknights or any occasion, this one-pan wonder ensures minimal cleanup while delivering a flavor-packed experience that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Main
- Method: One-Pan Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 pound boneless skinless chicken
- ½ onion, chopped
- 1 red bell pepper, cut into strips
- 2 tablespoons red curry paste
- 2 tablespoons minced ginger
- 2 garlic cloves, minced
- 1 can coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce (gluten-free if desired)
- 5–6 ounces rice noodles
- lime wedges (for serving)
- sesame seeds (for serving)
Instructions
- Cook rice noodles according to package instructions until just tender. Drain and set aside.
- Cut chicken into strips. In a large pot over high heat, add oil if needed and cook chicken for about 3-4 minutes on each side until golden brown. Add chopped onion and red curry paste; stir well.
- Add bell pepper strips, garlic, and ginger to the pot; sauté for about 1 minute until fragrant. Pour in coconut milk.
- Mix lime juice, soy sauce, and brown sugar in a separate bowl; add to the pot and bring to a boil.
- Once boiling, stir in cooked rice noodles. Reduce heat, cover with a lid, and simmer for about 5 minutes.
- Garnish with lime wedges and sesame seeds before serving hot.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 390
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg