Thai Curry Noodles With Chicken (Crazy Good Sauce!)
A vibrant and flavorful Thai Curry Noodles with Chicken recipe featuring tender chicken breast strips simmered in a rich and spicy red curry coconut sauce, complemented by bell peppers and aromatic spices, served over delicate rice noodles. Perfect for a quick and satisfying meal with authentic Thai flavors in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Protein
- 1 pound boneless skinless chicken breast
Vegetables and Aromatics
- ½ yellow onion, chopped
- 1 bell pepper, cut into strips
- 2 tablespoons ginger, minced
- 2 garlic cloves, minced
Sauce Ingredients
- 2 tablespoons red curry paste
- 1 can coconut milk (about 13.5 oz)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (gluten-free if desired)
- 1 tablespoon brown sugar
Other
- 5–6 ounces rice noodles (gluten-free if desired)
- Lime wedges (for serving)
- Sesame seeds (for serving)
Instructions
- Cook noodles: Prepare the rice noodles according to the package instructions until they are tender but still have a slight bite. Drain and set aside.
- Cook chicken and aromatics: Slice the chicken breast into strips. Over high heat, cook the chicken strips in a pan or skillet for a few minutes on both sides until browned and mostly cooked through. Add the chopped yellow onion and red curry paste to the pan, stirring well to coat the chicken and awaken the spices.
- Add vegetables and spices: Introduce the bell pepper strips, minced garlic, and minced ginger to the skillet. Cook for about 1 minute, stirring frequently to evenly combine and soften the vegetables slightly. Then, pour in the can of coconut milk and stir well to mix all ingredients together.
- Prepare and add sauce: In a small bowl, whisk together lime juice, fish sauce, soy sauce, and brown sugar until sugar dissolves. Pour this mixture into the pan with the chicken and vegetables. Increase heat to bring the sauce to a boil.
- Simmer with noodles: Add the cooked rice noodles to the pan with the sauce. Reduce the heat to low, cover with a lid, and let simmer gently for 5 minutes to meld all the flavors and allow the noodles to absorb the sauce.
- Garnish and serve: Once simmered, remove from heat and serve hot, garnished with fresh lime wedges and a sprinkle of sesame seeds for added texture and flavor.
Notes
- Use gluten-free soy sauce and rice noodles to make this recipe gluten-free.
- Adjust the amount of red curry paste to control the spiciness level.
- For extra vegetables, consider adding snap peas or shredded carrots during step 3.
- Serve immediately after cooking to enjoy the noodles at their best texture.
- Leftovers can be refrigerated for up to 2 days but noodles may absorb more sauce and soften further.
