Thai Noodles
Servings :8
INGREDIENTS
- 1 ½ lb boneless chicken (breast or thighs) (6 oz tofu if vegan)
- ½ cup onion sliced
- 1 can Thai coconut milk (affiliate link)
- 2 tablespoons Thai red curry paste (affiliate link)
- 2 tablespoons yellow curry paste (affiliate link)
- 2 tablespoons coconut sugar (affiliate link)
- ¼ teaspoon crushed aleppo pepper (affiliate link)
- 2 teaspoons fish sauce (affiliate link)
- 3 cups chicken broth (affiliate link) (vegetable broth if vegan)
- 8 oz dried rice sticks (affiliate link) 3mm wide, cooked
Other Vegetable Addition Suggestions
- 1 red bell pepper diced finely
- broccoli steamed
- carrots steamed
- cabbage sliced and steamed
Extra Toppings
- soft boiled eggs
- crushed roasted peanuts (affiliate link)
- fresh cilantro minced
- mung bean sprouts
- lime juice fresh-squeezed
INSTRUCTIONS
- Make the rice noodles. Bring a large pot of water to boil and cook rice noodles according to directions. Slightly undercook them. Rinse with cold water and set aside.
- Prepare the toppings ahead of time. Dice the cilantro and basil. Crush or chop the peanuts. Soft boil a few eggs. Set aside. This is also a good time to steam any veggies and set them aside.
- Brown the chicken. In a large skillet add a teaspoon of oil and heat over medium heat. Add the diced chicken and the onions. Sauté until the onions are soft and the chicken is slightly browned.
- Make the Thai curry sauce. Add the curry pastes, spices, and coconut milk, fish sauce, and sugar to the pan. Bring to a simmer.
- Add the noodles. Add the noodles to the skillet and use tongs to toss the noodles, curry chicken, and sauce.
- Add in the steamed veggies and toss to combine.
- Divide the cooked rice noodles among 4 bowls.
- Serve with extra toppings, if desired.
RECIPE TIPS
- Thai Noodles. There are several different types of Thai noodles. Any type of rice noodle or egg noodle works beautifully in this recipe.
- Thai Red Curry Paste. Red curry paste is a blend of red chilis, garlic, galangal (or ginger), lime, lemongrass, shrimp paste, and spices. You can use jarred sauce or make your own.
- Thai Yellow Curry Paste. Yellow curry is made from many of the same ingredients like red curry but included the addition of Tumeric and Yellow Curry Powder. Both of these spices give the curry paste its distinctive color.
- Fish Sauce. The fish sauce brings umami to this noodle bowl. If you haven't used it before you might think that it sounds scary. Trust me, you don't want to leave this out.
- Thai Chicken Curry. You can use either chicken breasts or chicken thighs.
- Veggies. I like to add a combo of steamed carrots, broccoli, and cabbage. Fresh bean sprouts add a crisp crunch for freshness to these noodle bowls.
- Herbs. Basil and cilantro add fresh herbaceous flavor to these noodle bowls.
NUTRITION
Calories: 317kcal | Carbohydrates: 29g | Protein: 20g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 485mg | Fiber: 1g | Sugar: 3g | Calcium: 34mg | Iron: 2mg