What kind of noodles are used for Thai curry noodles?

Rice noodles are wonderful for soaking up sauce, but you could also use ramen, udon, or soba noodles. All are great!

Can I make Thai curry noodles vegetarian or vegan?

Yes! Instead of ground chicken, use tempeh, tofu, or edamame.

How can I adjust the spice level?

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.

What's the best way to reheat these noodles?

I prefer to reheat in a pan on the stovetop with a bit of water to loosen everything up.

Easy Thai Curry Noodles with Chicken

Name: Easy Thai Curry Noodles for Busy Weeknights
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai-inspired
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); 1/2 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; 1/2 cup cilantro, chopped

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

Units Scale

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)
1/2 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
1/2 cup cilantro, chopped

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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

Caraway Sauté Pan

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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