Grab a fork and dig into these slurp-worthy Thai Curry Noodles!
Friends, meet my new favorite lunch.
I’m obsesssssed. I’d say that it is turning into a real problem, but how could Thai curry noodles ever be a problem?
Want to know a secret about this recipe?
I’ve been making this as a regular “curry” for years, but the other day it occurred to me that noodles needed to be involved. Oh, and peanut butter, because curry + peanut butter is everything you need in life.
Here’s what I like to do when I make this recipe:
I make the recipe as-is through step 3 below. Then, I portion out half of it and stick it in a plastic storage container. That’s just basic curry, and I eat it with rice later in the week. Then I continue the recipe as written, using just 3/4 cup pineapple, 2 tablespoons peanut butter, and about 4 ounces of rice noodles.
That way I’m making two different meals out of the same recipe! If I can cook once, then get to eat curry noodles AND chicken curry over rice, I’m a happy camper.
- 8 ounces thin rice noodles (about half of a standard package)
- 4 teaspoons peanut or vegetable oil
- 1 red or orange bell pepper, roughly chopped
- 5 scallions, sliced into 1" pieces
- 1 teaspoon minced fresh ginger root
- 3 tablespoons panang or red curry paste
- 1 (14.5-ounce) can unsweetened full-fat coconut milk
- 1 large boneless, skinless chicken breast, thinly sliced against the grain
- 1 tablespoon fish sauce
- 1 tablespoon packed brown sugar
- 4 tablespoons creamy peanut butter
- 1 1/2 cups chopped fresh pineapple
- 1/4 cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
- Bring a large pot of water to a boil. Turn off the heat and submerge the rice noodles for 2-3 minutes, until al dente. Drain and set aside.
- Meanwhile, heat the peanut oil in a wok or large non-stick skillet over medium-high heat. Add the bell pepper and scallions; saute for 60-90 seconds, until slightly browned. Add the ginger and curry paste to the pan. Use a wooden spoon to press the curry paste into the pan and let it fry for 60 seconds.
- Add the coconut milk to the pan and stir. Allow it to come to a boil, then add the chicken. Once the mixture returns to a boil, turn the heat down to low and simmer until the chicken is cooked through (2-3 minutes). Stir in the fish sauce and brown sugar.
- Use a ladle to transfer about a cup of the curry sauce to a small bowl. Whisk in the peanut butter until smooth. Transfer the mixture back to the pan and stir well.
- Add the pineapple and prepared rice noodles to the pan. Let simmer for 2-3 minutes, until noodles are fully softened and pineapple is warmed through.
- Serve topped with fresh cilantro and lime wedges for squeezing.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 441Total Fat 26gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 26mgSodium 751mgCarbohydrates 39gFiber 4gSugar 12gProtein 17g
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