Thai Curry Noodles with Chicken (Crazy Good Sauce!) Recipe
This Thai Curry Noodles with Chicken recipe features tender chicken breast strips simmered in a flavorful red curry coconut milk sauce, served over perfectly cooked rice noodles. Enhanced with aromatic ginger, garlic, and a savory blend of fish sauce, lime juice, soy sauce, and brown sugar, this dish brings a perfect balance of sweet, tangy, and spicy flavors. Garnished with fresh lime wedges and toasted sesame seeds, it is a delicious and easy-to-make meal inspired by classic Thai cuisine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken breast, cut into strips
- ½ yellow onion, chopped
- 1 bell pepper, cut into strips
Spices and Aromatics
- 2 tablespoons red curry paste
- 2 tablespoons ginger, minced
- 2 garlic cloves, minced
Sauce
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (gluten-free if desired)
- 1 tablespoon brown sugar
Noodles and Garnishes
- 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. Once cooked, drain and set aside.
- Cook Chicken: Heat a pan over high heat and add a bit of oil. Add the chicken strips and cook for a few minutes on both sides until they are nicely seared and nearly cooked through.
- Add Onion and Curry Paste: Add the chopped onion and red curry paste to the pan with the chicken. Stir well to combine and cook briefly to release the curry’s aroma.
- Add Bell Pepper, Garlic, and Ginger: Stir in the bell pepper strips, minced garlic, and minced ginger. Cook for about 1 minute, allowing the vegetables to soften slightly without losing their crunch.
- Add Coconut Milk and Sauce Ingredients: Pour in the can of coconut milk, stirring to combine. In a separate small bowl, mix together the lime juice, fish sauce, soy sauce, and brown sugar. Add this mixture to the pan and stir.
- Simmer and Add Noodles: Bring the sauce to a boil, then add the cooked noodles into the pan. Reduce the heat, cover with a lid, and simmer gently for 5 minutes to allow flavors to meld and the noodles to absorb the sauce.
- Serve and Garnish: Remove from heat and serve the curry noodles hot, garnished with lime wedges and a sprinkle of sesame seeds to add brightness and texture.
Notes
- Use gluten-free soy sauce and rice noodles to make this dish gluten-free.
- Adjust red curry paste quantity according to your preferred spice level.
- To save time, you can soak rice noodles in hot water instead of boiling.
- Add fresh herbs like cilantro or Thai basil for extra flavor.
- Leftover curry can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
