Thai Coconut Rice Noodles with Chicken
Indulge in the vibrant, aromatic flavors of Thai cuisine with these irresistible Thai Coconut Rice Noodles with Chicken. This one-pan recipe seamlessly combines tender rice noodles, juicy slices of chicken, and a creamy coconut milk-based sauce infused with red curry paste, fresh ginger, and garlic. A perfect balance of sweet, savory, and tangy flavors is achieved with soy sauce, brown sugar, and a generous squeeze of fresh lime. Topped with crunchy crushed peanuts, fragrant cilantro, and a sprinkle of red chili flakes for optional heat, this dish is a delightful fusion of textures and tastes. Ready in just 40 minutes, it’s an easy, restaurant-quality meal that’s perfect for weeknights or entertaining. Serve it hot with lime wedges on the side for a complete, satisfying experience! Keywords: Thai coconut rice noodles, chicken, easy Thai recipes, coconut milk sauce, quick dinner ideas.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 pound Chicken breast
- 1 can Coconut milk
- 1 cup Chicken broth
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 2 tablespoons Red curry paste
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 whole Lime
- 2 tablespoons Vegetable oil
- 2 stalks Green onions
- 0.25 cup Cilantro
- 0.25 cup Crushed peanuts
- 0.5 teaspoon Red chili flakes (optional)
- to taste Salt
- to taste Black pepper
Instructions
Cook the rice noodles according to package directions. Drain, rinse with cold water, and set aside.
Thinly slice the chicken breast into bite-sized strips, seasoning with salt and pepper.
Mince the garlic and grate the fresh ginger. Set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the seasoned chicken and sauté until cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and grated ginger. Sauté until fragrant, about 1 minute.
Stir in the red curry paste, cooking for another 30 seconds to release the flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
Add the soy sauce and brown sugar, stirring until dissolved. Taste and adjust seasoning as needed.
Return the cooked chicken to the skillet and simmer for 5 minutes, allowing the flavors to meld.
Add the cooked rice noodles to the skillet, tossing gently to coat in the sauce.
Squeeze the juice of one lime over the noodles, mixing to combine.
Garnish with chopped green onions, cilantro, and crushed peanuts. Sprinkle with red chili flakes for extra heat, if desired.
Serve immediately with extra lime wedges on the side.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 11.9 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
