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Coconut Curry Chicken and Rice Noodles

Savory Coconut Curry Chicken and Rice Noodles to Delight Your Tastebuds

This Coconut Curry Chicken and Rice Noodles is a delightful and quick dish that will elevate your dinner experience with flavors from Thailand.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken thighs Substitute with chicken breast or tofu for a lighter option.
For the Sauce
  • 1 can Coconut milk Use full-fat for richness or light coconut milk for a lower-calorie alternative.
  • 2 tablespoons Red curry paste Adjust for spice level.
  • 3 cloves Garlic cloves Can use garlic powder if fresh is unavailable.
  • 1 tablespoon Sriracha Optional; add for heat.
  • 2 tablespoons Soy sauce Use tamari for a gluten-free option.
For the Noodles
  • 8 ounces Rice noodles Alternatives include linguine or other pasta types.
For the Vegetables
  • 1 cup Broccoli Can substitute with snap peas or bell peppers.
  • 1 cup Shredded carrots Options include zucchini or bell peppers.
  • 1 cup Diced pineapple Optional; omit or replace with bell peppers.
  • ¼ cup Cilantro leaves Substitute with green onions if desired.
For Cooking
  • 1 tablespoon Oil (canola or vegetable) Olive oil can be substituted.

Equipment

  • Wok or large pan

Method
 

Step‑by‑Step Instructions
  1. Begin by rinsing your rice noodles under cool water, then soak them in hot water for 45-60 minutes until tender but chewy.
  2. Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Add cubed chicken thighs, season with salt and pepper, and sauté for 5-7 minutes until golden brown.
  3. In the same pan, add broccoli, optional diced pineapple, and shredded carrots. Pour in soy sauce and extra oil, letting the mix simmer for about 5 minutes.
  4. Add coconut milk, red curry paste, minced garlic, and optional sriracha to the wok. Bring to a boil and simmer for 5-7 minutes.
  5. Add the soaked rice noodles to the wok. Toss gently to coat in the sauce. Include the cooked chicken and vegetables, mixing until well combined.
  6. Serve your Coconut Curry Chicken and Rice Noodles topped with freshly chopped cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 35mgCalcium: 4mgIron: 10mg

Notes

Make sure to soak the noodles correctly to avoid mushiness. Adjust spice levels to preference and don't skip cilantro for garnish.

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