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A bowl of Thai chicken Curry with Saucy Rice Noodles.

Thai Chicken Curry with Saucy Rice Noodles

LindySez
A tasty combination of chicken, lime, and coconut milk, Thai Chicken with Saucy Rice Noodles is a quick dinner choice that is low-calorie and gluten-free.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 446 kcal

Ingredients
  

  • For the Marinade
  • ¼ cup rice vinegar
  • 2 tablespoons brown sugar
  • 2 - 3 tablespoons lime juice I used 3
  • 2 teaspoons red curry paste or green curry paste - Maesri preferred
  • ¼ teaspoon crushed red pepper flakes
  • For the Saucy Noodles
  • 1 pound boneless skinless chicken breast or chicken tenders cut into bite-sized pieces
  • 1 tablespoon vegetable oil I use grapeseed
  • 1 cup diced onion (a large dice)
  • 8 ounces fresh mushrooms (optional) stemmed and quartered
  • 1 cup light coconut milk or full fat
  • ½ cup homemade or low-sodium chicken broth
  • 1 ½ tablespoons fish sauce Red Boat, preferred
  • 1 tablespoon Sriracha
  • 6 ounces Rice noodles linguine cut, preferred
  • To Top it Off
  • 1 cup fresh bean sprouts
  • 1 cup carrot ribbons or julienne
  • ¼ cup chopped cilantro
  • ¼ cup chopped or sliced green onion tops
  • 2 tablespoons chopped roasted peanuts or cashews
  • 1 lime cut into wedges

Instructions
 

  • Prepare the Noodles - Prepare according to package directions. Set aside.
  • Marinate the Chicken - Combine the vinegar, brown sugar, lime juice, curry paste, and crushed red peppers in a large zip-top bag. Squish around to mix well. Add the chicken, press to remove as much air as possible, seal, and allow to sit and marinate for 15 minutes. (if leaving for more than 15 minutes, please put in the refrigerator, but don't marinate too long or the meat will become too mushy)
  • Remove the chicken from the bag, reserving the marinade. Heat the oil in a large skillet or wok; add the chicken and stir-fry for about 3 minutes, add the onion and; continue to stir-fry for 2 minutes then add the mushrooms, if using.
    Stir-fry for 3 minutes; add the marinade, coconut milk, fish sauce, and Sriracha. Bring to a boil, reduce heat, and simmer for 3 minutes. Taste and adjust for heat and salt.
  • To Serve - Place the noodles in the bottom of a deep bowl. Split the chicken, vegetables, and broth evenly over the top. Top with bean sprouts, carrots, cilantro, green onions, and peanuts. Add a lime wedge for color and flavor.

Nutrition

Serving: 1 servingSodium: 775mgFiber: 3gCholesterol: 66mgCalories: 446kcalFat: 10gProtein: 29gCarbohydrates: 57g
Keyword noodles coconut milk, rice noodles, spicy chicken noodles, Thai chicken stir-fry
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