Description
Enjoy a delicious bowl of creamy Thai chicken noodles, featuring tender rice noodles, succulent chicken, and vibrant vegetables all enveloped in a rich coconut curry sauce. This quick and flavorful dish is perfect for any occasion, offering a delightful blend of textures and tastes.
Ingredients
Scale
- 8 oz rice noodles
- 1 lb boneless, skinless chicken breasts, sliced thinly
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 cup coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, for garnish
- Chopped peanuts, for garnish (optional)
Instructions
- Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions (about 4-6 minutes) until tender but still al dente.
- Drain the noodles in a colander and rinse under cold water to stop the cooking process. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the sliced chicken breasts in a single layer. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Add sliced red bell pepper and snap peas. Stir-fry for 3-4 minutes until tender-crisp.
- Lower the heat to medium and add coconut milk to the skillet. Stir to combine with the vegetables.
- Add red curry paste, soy sauce, fish sauce, and brown sugar. Stir until the curry paste is dissolved and the sauce is smooth.
- Simmer for 3-5 minutes, adding a splash of water if the sauce is too thick.
- Return the cooked chicken to the skillet, stirring to coat in the sauce.
- Add the cooked rice noodles, gently tossing until well coated and heated through (2-3 minutes).
- Squeeze lime juice over the dish and toss to incorporate.
- Remove the skillet from heat.
- Serve the creamy Thai chicken noodles in bowls, garnished with fresh cilantro and chopped peanuts if desired.
Notes
- For a spicier dish, add more red curry paste or chili flakes.
- Customize with additional vegetables like broccoli, carrots, or baby corn.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes