For nights when you need something fast and nourishing, these Thai curry noodles check every box. Saucy, flavorful, and ready in 25 minutes... it's one of those weeknight dinners you'll actually look forward to making!
If I had to pick one recipe that's a repeat win at our house, it's these noodles. Without fail, they're a hit on weeknights, even with my partner's 10-year-old son! He lights up when he sees the ingredients on the counter because he knows what's coming.
Lately I've had a newfound love for ground chicken as the protein in weeknight recipes, because it's so quick to make, flavorful, and affordable. Rotating between these noodles and other ground chicken recipes (like my sweet potato and ground chicken taco bowl) makes me feel like I have it together on weeknights.
Whether you've just walked in from work, practice, or just a busy Tuesday, this easy Thai curry noodle recipe comes together quickly with pantry staples and a handful of fresh (or frozen) veggies. Think big flavor with minimal effort, aka the ultimate weeknight combo.
Quick summary: A flavorful, 25-minute dinner made with ground chicken, rice noodles, and Thai red curry paste. Simple ingredients, adaptable with seasonal veggies, and low-fuss for weeknights.
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Key Ingredients + Notes
- Shiitakes - I absolutely love the flavor of shiitakes here! While they can be grown locally where I live, the frozen ones at Trader Joe's are super affordable and taste amazing. Frozen veggies are picked and preserved at their peak, so they're awesome year-round. Feel free to use fresh if you'd like!
- Ground chicken - Go lean, but not too lean here. A 90-93% lean option is great for maintaining some of the juiciness and flavor from fat.
- Thai red curry paste - This is what creates a signature Thai red curry flavor, and is something we always have in our pantry for quick staple meals like this. I love the kind by Thai Kitchen!
Looking for other ways to use up that Thai red curry paste? Try it in this quick pumpkin curry next!
Ingredient Swaps That Work
This recipe is totally flexible! Use what's in season or in your fridge.
- Greens - Spinach and kale are usually what we have on hand, but collards and chard also work beautifully.
- Protein: Swap ground chicken for ground turkey, tofu, tempeh, or edamame.
- Sweetener: Honey is a great substitute for coconut sugar.
- Noodles: Swap brown rice noodles with soba, ramen, or whatever noodles you love and have in your pantry.
Step-by-Step Instructions (Ready in 25 Minutes)
- Step 1: Make the sauce by whisking together Thai red curry paste, ginger, garlic, tamari (or soy sauce), peanut butter, coconut sugar, oil, and water.
- Step 2: Bring a pot of salted water to a boil. Add the noodles and cook for 4 minutes, until tender. Drain and set aside.
- Step 3: Heat the remaining oil in a large pan over medium heat. Add ground chicken and cook until browned, breaking it apart as it cooks. Stir in mushrooms (+ optional greens), and sauté until tender.
- Step 4: Add noodles and sauce to the pan. Toss to coat (tongs work great here!). If the sauce feels too thick, add a splash of water or broth to loosen. Serve with cilantro, lime, peanuts, and chili crisp!
Sustainability Tips
- Frozen shiitakes - Frozen mushrooms are a low-waste option since they're preserved at peak ripeness and won't spoil in the fridge. If you do have access to local, fresh mushrooms, those are great too!
- Use greens in season - Kale is great in fall and winter, spinach in spring, and collards and chard in spring/fall (cool seasons). Check out my seasonal produce guides to know what greens are in season! This is also a great recipe for using up whatever greens you get in your CSA.
- Cilantro storage - Store cilantro like flowers (in a glass or jar of water) in the fridge. It'll keep for much longer!
FAQs & Troubleshooting
Rice noodles are wonderful for soaking up sauce, but you could also use ramen, udon, or soba noodles. All are great!
Yes! Instead of ground chicken, use tempeh, tofu, or edamame.
This recipe isn't too spicy on its own, but you can make it spicier by adding in fresh red chiles, red chili pepper flakes, or some chili oil or chili crisp at the end.
I prefer to reheat in a pan on the stovetop with a bit of water to loosen everything up.
More Thai-inspired Meals
Add another Thai recipe to your rotation with one of these ideas!
Did you make these Thai curry noodles? I'd love to hear how it turned out! Leave a ⭐️ rating and comment below, and follow along on Instagram, Pinterest, and my newsletter for more everyday seasonal recipes.
📖 Recipe
Easy Thai Curry Noodles for Busy Weeknights
- Total Time: 25 minutes
- Yield: 4 bowls 1x
Description
A cozy, flavor-packed bowl of Thai curry noodles with ground chicken, veggies, and a quick homemade sauce. Ready in 25 minutes and perfect for weeknight dinners that feel special, but stay simple to make!
Ingredients
- 3-4 tablespoons Thai red curry paste
- 2 tablespoons peanut butter (a drippy, natural kind works best here!)
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon ginger paste (or grated fresh ginger)
- ½ tablespoon coconut sugar
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil (or avocado oil), divided
- 1 cup water
- 1 package brown rice noodles
- 1 pound ground chicken
- 10 ounces frozen shiitake mushrooms (or fresh)
- Optional: seasonal greens
- 1 lime
- ½ cup cilantro, chopped
Instructions
- Make the sauce. In a bowl or glass measuring cup, whisk together curry paste, peanut butter, tamari, ginger, coconut sugar, garlic, and ½ tablespoon oil. Add water and whisk again until smooth.
- Boil noodles. Bring a pot of salted water to a boil. Add rice noodles and cook for about 4 minutes, until soft. Drain and set aside.
- Chicken + veggies. Heat the remaining ½ tablespoon oil in a large pan over medium heat. Add ground chicken and cook until browned, breaking it up into smaller chunks as it cooks. Stir in mushrooms (and optional greens) and cook until tender.
- Combine + serve. Add noodles and sauce to the pan, tossing to coat. If it's too thick, splash in a bit of water or broth. Once warmed through, serve in bowls topped with cilantro, lime, chopped peanuts, and chili crisp.
Equipment
Buy Now → Notes
- Storage & reheating instructions. Store leftover noodles in an airtight container in the fridge for up to 4-5 days. They'll become less saucy as they chill in the fridge, so I recommend reheating on the stovetop with a splash of water or broth to loosen everything up.
- Pantry swaps. Feel free to use other noodles (such as soba, udon, or ramen). You can also sub in a different sweetener for coconut sugar, like honey, agave, maple syrup, or even good old brown sugar.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 508
- Sugar: 6.2 g
- Sodium: 788.3 mg
- Fat: 20 g
- Carbohydrates: 57.7 g
- Fiber: 3.7 g
- Protein: 24.4 g
- Cholesterol: 96.3 mg
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