30-Minute Thai Curry Noodles

Thai Curry Noodles with chicken, vegetables, and coconut curry sauce. This easy 30-minute meal is comforting, palate pleasing and can be adapted to incorporate all sorts of animal protein and veggies.

Close up top down shot of bowl of curry noodles with napkin

Have you ever been faced with the following conundrum?: 

Do I make Pad Thai, or do I make curry for dinner?

This is a question that passes through my mind regularly.

Sometimes you want sweet and spicy noodles, and sometimes you want saucy creamy rice. Sometimes you want both. There’s no right answer, which just poses such a pickle.

One evening, while I was experiencing this deep internal debate, I made the only decision I could deem as logical: I shall combine forces, and I shall call them curry noodles.

Turns out, many of you have similar taste, as I received a rave response after teasing you all with these curry noodles on my Instagram stories.

So here we are. Making curry, slurping noodles, doing as Thai food addicts do.

large wok with curry noodles with spoon scooping out some of the noodles

My favorite part about this recipe aside from immediate gratification?

It’s so easy to customize. You can change up this recipe a million ways and never get sick of it.

How to Customize Thai Curry Noodles:

  • The recipe as shown here is for yellow curry noodles, but you can easily make green or red curry noodles! To do so, simply replace the yellow curry paste with green curry paste or red curry paste. 
  • As an alternative, you can use Lemongrass Ginger Paste or Panang Curry Paste for a unique spin!
  • Make this recipe vegan by omitting the chicken and if desired, add more vegetables. You can even add black beans or chickpeas for some plant-based protein.
  • Use your favorite protein in place of chicken, and swap out any of the listed vegetables for your favorite seasonal vegetables.
  • Looking for a sticky noodle with less sauce, but still a curry flair? Reduce the amount of coconut milk to ½ cup (instead of one can).

top down wok of curry with noodles, chicken and vegetables

What Type of Noodles To Use:

This dish is naturally gluten-free using rice noodles. Pick up some pad thai noodles. Lotus Foods Organic Brown Rice Pad Thai Noodles  (not sponsored) are my favorite. You can also go for Thai Kitchen Stir Fry Noodles

If you want to get creative, feel free to use any noodle you’d like – you can use any gluten-free noodles or regular spaghetti noodles if you don’t eat gluten-free.

Just note that I use 8 ounces of rice noodles for this recipe, so if you’re using a 14 or a 16-ounce package, either double the recipe, or use half of the noodles in the package.

What Type of Coconut Milk to Use:

I’ve mentioned this in past posts, but I prefer using guar-free coconut milk. My preferred canned coconut milk is Native Forest Simple Organic Coconut Milk, which is free of emulsifiers or gums…it is just coconut milk with no funny business. 

Just be sure to use full-fat canned coconut milk (not coconut milk that comes in a carton). The full-fat nature of the coconut milk is what keeps these curry noodles silky-smooth and flavorful. If you aren’t concerned about guar gum, any canned full-fat coconut milk will work!

top down photo of two bowls of curry with noodles with a napkin to the side and chopsticks

How to Make Curry Noodles:

Cook noodles according to package instructions.

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 2 to 3 minutes (you don’t need to cook it through just yet).

Add the broccoli, grated carrot, and green onion. Cover and cook 1 to 2 minutes, until broccoli turns bright green.

Add the can of coconut milk, curry paste, fish sauce, and coconut aminos. Stir well, cover, and bring to a full boil. Reduce the heat and cook at a gentle boil, stirring occasionally, until vegetables reach desired doneness and chicken is cooked through, about 5 minutes.

Add the cooked pad thai noodles and stir well to combine. Allow noodles and curry to cook together 3 to 5 minutes so that the noodles absorb some of the sauce.

Serve with roasted cashews and enjoy!

 wok with yellow Thai noodles with coconut milk, chicken and vegetables

Recipe Adaptations:

  • If you don’t follow a Low-FODMAP diet, add 1/2 cup chopped yellow onion and 3 to 5 cloves of garlic.
  • Replace chicken with ground turkey, steak, pork, or shrimp.
  • Use green curry paste or red curry paste instead of yellow curry paste.
  • Double the recipe to make a larger batch. 
  • If you like sweeter curry, add 2 to 3 teaspoons of pure maple syrup.
  • Love spicy food? Add 2 to 3 thai chilies, sriracha, and/or red pepper flakes.

More Thai Fusion Recipes:

Slurrrrrp!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Close up top down shot of bowl of curry noodles with napkin

25-Minute Thai Curry Noodles

Course: Main Course
Cuisine: American, Thai
Keyword: baked chicken, coconut milk, gluten free, noodles, thai curry noodles
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3 servings
Author: Julia

Thai-inspired curry noodles with chicken and vegetables. Gluten-free, comforting, delicious!

Print

Ingredients

Instructions

  1. 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 (note: I like leaving my noodles al dente and typically cook them 1 to 2 minutes less than package instructions).

  2. Heat coconut oil in a large wok or pot over medium heat.

  3. Add the chopped chicken and cook, stirring occasionally until chicken begins to brown, about 2 to 3 minutes (you don’t need to cook it through just yet).

  4. Add the broccoli, grated carrot, and green onion. Cover and cook 1 to 2 minutes, until broccoli turns bright green.

  5. Add the can of coconut milk, curry paste, fish sauce, and coconut aminos. 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 5 to 8 minutes.

  6. Add the cooked pad thai noodles and stir well to combine. Allow noodles and curry to cook together 3 to 5 minutes so that the noodles absorb some of the sauce.

  7. Serve with roasted cashews and enjoy!

Share:

Never Miss a Post!

Comments

  1. Kim

    Can I use curry powder instead of curry paste, as that’s all I have on hand. And if so, how much would I use in this recipe?

    Reply
    1. Julia Post author

      Hi Kim! You can use curry powder. I would start with 1.5 tablespoons and adjust up if necessary. 😀 Hope you enjoy! xoxo

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.