Name: Thai Curry Noodles with Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 pound chicken, boneless skinless, cut into strips; ½ onion, chopped; 1 red bell pepper, cut into strips; 2 tablespoons red curry paste; 2 tablespoons ginger, minced; 2 garlic cloves, minced; 1 can (13.5 oz) coconut milk; 2 tablespoons lime juice; 2 tablespoons fish sauce; 2 tablespoons soy sauce (gluten-free if desired); 1 tablespoon brown sugar; 5-6 ounces rice noodles (gluten-free if desired); Lime wedges, for serving; Sesame seeds, for serving

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Introduction

Thai Curry Noodles with Chicken is a vibrant and flavorful dish featuring tender chicken strips in a rich red curry sauce served over rice noodles. It’s a quick and satisfying meal perfect for busy weeknights, boasting a balance of spicy, tangy, and savory flavors.

A white bowl filled with creamy orange noodles mixed with thin red pepper slices and small pieces of chicken, topped with black and white sesame seeds scattered evenly across the dish. Two bright green lime wedges rest on top of the noodles near one side of the bowl. A pair of black chopsticks lies across the bowl, resting on the noodles. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken, cut into strips
½ onion, chopped
1 red bell pepper, cut into strips
2 tablespoons red curry paste
2 tablespoons ginger, minced
2 garlic cloves, minced
1 can coconut milk
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce (gluten-free if desired)
1 tablespoon brown sugar
5-6 ounces rice noodles (gluten-free if desired)
Lime wedges, for serving
Sesame seeds, for serving

Instructions

Step 1: Cook the rice noodles according to the package instructions, then set aside.
Step 2: Heat a pan over high heat and cook the chicken strips for a few minutes on both sides until browned.
Step 3: Add the chopped onion and red curry paste to the pan, stirring well to combine and coat the chicken.
Step 4: Stir in the bell pepper strips, minced garlic, and minced ginger. Cook for about 1 minute until fragrant.
Step 5: Pour in the coconut milk and bring the mixture to a boil.
Step 6: In a small bowl, whisk together the lime juice, fish sauce, soy sauce, and brown sugar.
Step 7: Add the sauce mixture to the pan, then add the cooked noodles.
Step 8: Reduce heat to low, cover the pan with a lid, and let it simmer for 5 minutes to allow the flavors to meld.
Step 9: Serve garnished with lime wedges and a sprinkle of sesame seeds.

Tips & Variations

If you prefer more sauce, add ½ cup of boiled water to the pan while cooking.
To reduce spiciness without losing flavor, use less red curry paste or substitute with a milder curry paste.
Feel free to add extra vegetables like snap peas, carrots, or broccoli for more texture and nutrition.
Use gluten-free soy sauce to keep the dish gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce has thickened.

How to Serve

A round pan filled with creamy noodles mixed with thin slices of cooked chicken, long strips of red bell peppers, and onions, all coated in an orange-tinted sauce. Two bright green lime wedges sit on top of the noodles near the edge of the pan. The noodles are tangled and soaked in the smooth sauce with black and white sesame seeds sprinkled lightly throughout. The pan rests on a piece of wood over a white marbled surface with scattered sesame seeds and lime wedges nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein besides chicken?

Yes, shrimp, tofu, or thinly sliced beef work well in this recipe and can be substituted using the same cooking method.

Are rice noodles the only option?

No, you can use other types of noodles such as egg noodles, wheat noodles, or even spiralized vegetables for a lower-carb option.