Thai Curry Noodles

As I sat down after a long day, the idea of whipping up a quick meal seemed almost impossible. Then I remembered my go-to recipe for Thai Curry Noodles. It’s incredible how just a few ingredients can create a vibrant, flavorful dish that transports you straight to Thailand. The aroma of coconut and curry fills the air, and before you know it, you’re savoring each bite. This recipe is not just about the food; it’s about bringing warmth and happiness to the table, especially on a busy weeknight. I often find myself reaching for this recipe when I’m in need of comfort or when friends drop by unexpectedly, wanting something delicious yet effortless. The simplicity of Thai Curry Noodles makes it an instant favorite. Who said you can’t enjoy a gourmet meal in under thirty minutes? Let’s dive into the magic of this dish!

Main Ingredients for Thai Curry Noodles

The ingredients in Thai Curry Noodles are not just a list; they’re the backbone of the dish’s flavor profile. Each element plays a vital role, creating a harmonious blend that is both satisfying and nourishing. The key players like Pad Thai noodles, coconut oil, and full-fat coconut milk deliver creaminess and depth, while fresh vegetables infuse vibrant colors and textures. Let’s explore these ingredients in detail.

• 8 ounces Pad Thai Noodles: These chewy noodles are the heart of the dish. They soak up flavors beautifully and provide a satisfying base.
• 1 Tbsp coconut oil: This oil adds richness and a subtle coconut flavor that enhances the overall taste.
• 2 boneless skinless chicken breasts, chopped: The protein in this dish comes from tender chicken, which absorbs the curry flavors wonderfully.
• 1 crown broccoli, chopped into florets: Broccoli adds a nice crunch and a pop of green, making the dish visually appealing.
• 1 large carrot, grated: Grated carrots bring sweetness and color, balancing the savory elements of the curry.
• 3 green onions, chopped: These add a fresh, mild onion flavor and a lovely burst of color.
• 1 15-ounce can full-fat coconut milk: This is what makes the sauce creamy and luscious, creating a delightful richness in every bite.
• 3 Tbsp yellow curry paste: The star of the show, this paste brings heat and depth of flavor, making the dish exciting.
• 1 Tbsp fish sauce: A little of this sauce goes a long way in adding umami and depth.
• 2 Tbsp coconut aminos or liquid aminos: These provide a soy sauce alternative, giving a savory edge without overwhelming the other flavors.
• 1/4 tsp sea salt to taste: Always adjust according to your preference to enhance the flavors.
• 1/3 cup roasted cashews for serving: Optional but highly recommended for a crunchy topping that completes the dish.

Putting Together Thai Curry Noodles

Making Thai Curry Noodles is a fun and interactive experience. You’ll love how quickly everything comes together. Let’s tackle the steps to create this delicious dish step by step.

1. Start by cooking the Pad Thai noodles according to the package instructions. Make sure to rinse them with cool water afterward to prevent them from sticking. I prefer cooking them al dente; this way, they hold their shape when mixed with the sauce.
2. In a large wok or pot, heat the coconut oil over medium heat. This oil will give your dish a rich flavor base. Once it’s hot, add the chopped chicken and cook while stirring occasionally until the pieces begin to brown. You don’t need to cook them through just yet; we’ll finish them off later.
3. Add the chopped broccoli, grated carrot, and chopped green onions into the wok. Cover the pot and let it cook for one to two minutes. Keep an eye on the broccoli; it should turn a bright green, indicating it’s cooked but still crisp.
4. Next, pour in the full-fat coconut milk along with the yellow curry paste, fish sauce, coconut aminos, and sea salt. Stir everything together until well combined, and cover the pot. Bring the mix to a full boil, then reduce the heat to a gentle simmer. Cook while occasionally stirring until the vegetables are tender and the chicken is fully cooked, which should take about five to eight minutes.
5. Once the chicken is thoroughly cooked, add the cooked Pad Thai noodles into the pot. Gently fold everything together, allowing the noodles to soak up the sauce and flavors. Let them cook for an additional three to five minutes on low heat for ultimate flavor absorption.
6. Serve your Thai Curry Noodles topped with a sprinkle of roasted cashews. This crunchy topping brings the dish to a whole new level. Enjoy your meal!

Recipe Notes about Thai Curry Noodles

When making Thai Curry Noodles, a few tips can elevate your experience. Let’s ensure you maximize the potential of this wonderful dish.

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
• Freezing: While the noodles can be frozen, the texture may change. If you plan to freeze, consider storing the sauce and noodles separately.
• Pairing: This dish pairs excellently with a light salad or steamed vegetables for a complete meal.
• Spice Level: Adjust the spice level according to your preference by controlling the amount of yellow curry paste you use.
• Fresh Herbs: Consider garnishing with fresh cilantro or basil for an added burst of flavor.

Best Served With

Enjoying Thai Curry Noodles is about pairing it with the right accompaniments. Here are some ideas to enhance your dining experience:

• Fresh Salad: A crunchy cucumber or cabbage salad with lime dressing complements the richness of the curry.
• Steamed Vegetables: Serve alongside lightly steamed veggies like broccoli or snap peas for added nutrition.
• Rice: Although Thai Curry Noodles are complete on their own, a side of jasmine rice can soak up any extra sauce.
• Drinks: Pair with refreshing drinks like iced tea or lemonade to balance the spices.
• Occasions: This dish is perfect for casual family dinners, quick weeknight meals, or even potlucks, where it’s sure to impress.

FAQ

Conclusion

The beauty of Thai Curry Noodles lies in its simplicity and rich flavors. It’s the perfect dish to whip up on a busy night when you still want to enjoy a comforting meal. So why not give it a try tonight? You’ll find that not only is it easy to make, but it’s also hearty enough to satisfy your cravings. Gather your ingredients and enjoy the warmth and deliciousness of this dish at your table!

Thai Curry Noodles

The ultimate comfort food, Thai Curry Noodles are creamy, flavorful, and quick to prepare. This easy weeknight dinner combines tender chicken, fresh veggies, and rich coconut milk for a satisfying meal. Perfect for those busy nights when you crave something delicious!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Thai

Servings 3 servings

Calories 400 kcal

Equipment

• Large Pot
• Grater
• Chef's Knife
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 8 ounces Pad Thai Noodles
• 1 Tbsp coconut oil
• 2 boneless skinless chicken breasts chopped
• 1 crown broccoli chopped into florets
• 1 large carrot grated
• 3 green onions chopped
• 1 15-ounce can full-fat coconut milk
• 3 Tbsp yellow curry paste
• 1 Tbsp fish sauce
• 2 Tbsp coconut aminos or liquid aminos
• 1/4 tsp sea salt to taste
• 1/3 cup roasted cashews for serving, optional

Instructions

 

• Cook noodles according to package instructions. Once the rice noodles have cooked, rinse them with cool water in a colander and set aside until ready to use.
• Heat coconut oil in a large wok or pot over medium heat.
• Add the chopped chicken and cook, stirring occasionally until chicken begins to brown, about two to three minutes.
• Add the broccoli, grated carrot, and green onion. Cover and cook one to two minutes, until broccoli turns bright green.
• Add the can of coconut milk, curry paste, fish sauce, coconut aminos, and sea salt. Stir well, cover, and bring to a full boil.
• Reduce the heat and cook at a gentle boil, stirring occasionally, until vegetables reach desired done-ness and chicken is cooked through, about five to eight minutes.
• Add the cooked pad thai noodles and stir well to combine. Allow noodles and curry to cook together three to five minutes.
• Serve with roasted cashews and enjoy!

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
• Tip 2: While the noodles can be frozen, the texture may change. If you plan to freeze, consider storing the sauce and noodles separately.
• Tip 3: This dish pairs excellently with a light salad or steamed vegetables for a complete meal.
• Tip 4: Adjust the spice level according to your preference by controlling the amount of yellow curry paste you use.
• Tip 5: Consider garnishing with fresh cilantro or basil for an added burst of flavor.

Keyword coconut curry noodles, easy noodle dishes, quick Thai recipes, Thai Curry Noodles

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!