These Curry Noodles are the perfect easy dinner recipe that will be ready in 15 minutes! This bowl of noodles is huge on flavor and is packed with bites of tender chicken, coconut milk, rice noodles, spices, and lime juice.
Peanut sauce will go excellent with these noodles!
Don't miss our other popular Asian-inspired recipes, such as lo mein, sesame chicken, and drunken noodles.
Thai Curry Noodles Video
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Ingredients
- Chicken - Boneless skinless chicken breast, tenders or thighs.
- Thai Red Curry paste - Choose authentic without additives or flavor enhancers.
- Coconut milk - Choose full fat for super creamy sauce!
- Rice noodles - Tend to hold their shape better than egg noodles. You can also use spaghetti or fettuccine.
Storing Leftovers
- To Store. After preparation, these curry noodles will last in the fridge for approximately 5 days. Allow them to cool before transferring them to an airtight container for optimal freshness.
- Avoid freezing as rice noodles tend to disintegrate upon thawing, compromising texture. Although the flavor remains intact, the noodles lose their integrity over time.
Reheating
Julia's Tip
The sauce will naturally thicken once cooled when reheating; add extra liquid to return the initial consistency.
How To Make Curry Noodles Step By Step
- Cook noodles according to package instructions.
- Slice chicken and cook briefly on high heat (about 3 minutes on both sides). Add onion and curry paste and stir well. You'll need to cook the curry paste for a minute or so to bring out the flavors and spices.
- Follow with bell pepper strips, garlic, and ginger. Cook for about 1 minute, and then stir in the coconut milk.
- Meanwhile, mix lime juice, fish sauce, soy sauce, and brown sugar in a smaller bowl. Add to the pan.
- Bring the sauce to a boil, add the noodles, and reduce the heat. Close the lid and simmer for 5 minutes.
- Garnish with lime wedges and sesame seeds.
🧑🍳 Make Next: Orange Chicken
Tips
- If you like your Thai stir fry noodles more saucy, simply add ½ cup of boiled water to your sauce while cooking.
- No salt is added here, as the sauce is quite salty already. Do not add a lot of salt while boiling the noodles.
- You may need to add more liquid when reheating, as the dish will become thick once cooled.
- We love to serve this stir fry with lots of toppings (try this pickled daikon radish) and salads such as spicy cucumber salad.
5 Star Review
I made this tonight, only thing different was I added more veggies. But let me tell you, my husband is Fijian and his mom makes amazing curries, so he’s tough to impress sometimes. But he and I, as well as our two teen boys LOVED this! Easy to prep everything ahead of time too for busy nights! Thank you!
- Nikki
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Recipe Card
Thai Curry Noodles With Chicken (Crazy Good Sauce!)
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INGREDIENTS
- 1 pound chicken, boneless skinless
- ½ onion, chopped
- 1 bell pepper red, cut into strips
- 2 tablespoon red curry paste
- 2 tablespoon ginger , minced
- 2 garlic clove, minced
- 1 can coconut milk
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce, gluten-free if desired
- 1 tablespoons brown sugar
- 5-6 ounces rice noodles, gluten free if desired
- lime wedges, for serving
- sesame seeds, for serving
INSTRUCTIONS
- Cook noodles according to package instructions.5-6 ounces rice noodles
- Cut the chicken into strips and cook for few minutes over high heat on both sides. Add onion, curry paste, and stir well.1 pound chicken, 2 tablespoon red curry paste, ½ onion
- Follow with bell pepper strips, garlic, and ginger. Cook for about 1 minute and then stir in the coconut milk. Meanwhile in a smaller bowl mix lime juice, fish sauce, soy sauce, and brown sugar. Add to the pan.1 bell pepper red, 2 tablespoon ginger, 2 garlic clove, 1 can coconut milk, 2 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoons brown sugar, 2 tablespoons fish sauce
- Take the sauce to a boil, add noodles, and reduce heat. Close the lid and simmer for 5 minutes.
- Garnish with lime wedges and sesame seeds.lime wedges, sesame seeds
VIDEO
NOTES
- If you like more sauce, simply add ½ cup of boiled water to your sauce while cooking.
- No salt is added here as the sauce is quite salty already. Make sure not to add a lot of salt while boiling the noodles.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
The curry sauce is perfect for mixing with rice noodles, egg noodles, or spaghetti! In this recipe we added coconut milk and Thai red curry paste which makes the chicken taste extra juicy and tender!
YES, it would be best if you cooked curry paste first to bring out its flavors before adding other ingredients.
Traditional red curry paste is indeed fiery and spicy; however, you may find milder options in grocery stores. It will depend on the brand!
T. Jacobs
Fabulous! Super easy to make!
Anna Lee
Just tried the Thai Curry Noodles with Chicken and wow, the sauce is indeed crazy good as Julia promised! Any tips for making it a bit less spicy without losing too much of the flavor? Loved the step-by-step guide, made it so easy to follow. Thanks, Julia!
Donalyn
This is a wonderful meal - the flavors are perfect. We loved it!
Julia | The Yummy Bowl
thank you Donalyn!
Nikki
I made this tonight, only thing different was I added more veggies. But let me tell you, my husband is Fijian and his mom makes amazing curries, so he’s tough to impress sometimes. But he and I, as well as our two teen boys LOVED this! Easy to prep everything ahead of time too for busy nights! Thank you!
Julia | The Yummy Bowl
Thank you so much Nikki for your kind words, this means the world to me!
Hannah Coffey
This was such a hit we are having it again tomorrow!
Julia
we love it too, Thai red curry is the best! Glad you liked it and thank you for leaving a comment, Hannah!
Ravanna
Made this last week two times and everyone was raving about this recipe! I added extra 1/2 cup of coconut milk and it was perfect!
Julia
Thank you Ravanna, im so glad everyone liked it. It is our family favorite too!
Julia
Thank yoU Ravanna i'm so happy that you loved this recipe!