Thai Curried Noodle Gueyteow Kak
Embark on a flavorful journey with Thai Curried Noodle Gueyteow Kak, a vibrant and aromatic dish that combines silky rice noodles with tender chicken in a rich, coconut milk-based red curry sauce. Infused with the warmth of turmeric and the punch of red curry paste, this dish is perfectly balanced with palm sugar, soy sauce, and fish sauce for a savory-sweet umami kick. Topped with fresh bean sprouts, zesty lime, crushed roasted peanuts, and fragrant cilantro, each bite is an explosion of textures and flavors. Ready in just 40 minutes, this Thai street food-inspired recipe is perfect for weeknight dinners or when you crave an authentic taste of Thailand. Serve it warm and let the bold, creamy curry wrap you in comfort!
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Recipe Information
Ingredients
- 300 g Rice noodles
- 400 ml Coconut milk
- 3 tbsp Red curry paste
- 300 g Chicken thighs (boneless, skinless)
- 250 ml Chicken stock
- 2 tbsp Vegetable oil
- 2 Garlic cloves, minced
- 2 Shallots, thinly sliced
- 1 tsp Ground turmeric
- 1 tbsp Palm sugar (or brown sugar)
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 150 g Bean sprouts
- 4 Lime wedges
- 20 g Fresh cilantro (coriander leaves)
- 30 g Crushed roasted peanuts
Instructions
Soak the rice noodles in warm water for 20 minutes or until softened, then drain and set aside.
Slice the chicken thighs into bite-sized strips and season lightly with salt.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sliced shallots, cooking until fragrant and lightly golden.
Stir in the red curry paste and ground turmeric, cooking for 1-2 minutes to release the aromas.
Add the chicken strips and cook until browned on all sides, about 4-5 minutes.
Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.
Add the palm sugar, soy sauce, and fish sauce, stirring until the sugar dissolves.
Add the softened rice noodles to the pan, tossing to coat in the sauce. Cook for 2-3 minutes until heated through and the noodles absorb some of the liquid.
Remove from heat and divide the noodles and curry into serving bowls.
Top each bowl with bean sprouts, fresh cilantro, crushed roasted peanuts, and a squeeze of lime juice. Serve immediately and enjoy!
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 53.6 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2145 mg | 46% | |
*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.
