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.
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.
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).
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!
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!
- 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:
- Basil Fried Rice
- Drunken Noodles (Pad Kee Mao) with Ground Turkey
- 30-Minute Thai Basil Chicken
- Pineapple Fried Rice
- Orange Ginger Chicken Stir Fry
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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
25-Minute Thai Curry Noodles
- 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
- 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).
- 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, 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 5 to 8 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!