This slurp-worthy Thai Curry Noodles recipe is so tasty with bell pepper, scallions, ginger, curry paste, coconut milk, peanut butter, pineapple and chicken!
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.
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- 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.
Amount Per Serving: Calories: 441|Total Fat: 26g|Saturated Fat: 13g|Trans Fat: 0g|Unsaturated Fat: 11g|Cholesterol: 26mg|Sodium: 751mg|Carbohydrates: 39g|Fiber: 4g|Sugar: 12g|Protein: 17g|
Nutrition information has been auto-calculated for your convenience.
December 16, 2015 | Last Updated on January 19, 2021 by Linda