Ingredients
2 chicken breasts, thinly sliced
200g (about 7 oz) rice noodles or egg noodles
1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
1 cup full-fat coconut milk
2 tablespoons peanut butter (creamy)
1 tablespoon soy sauce
1 tablespoon fish sauce (optional)
1 teaspoon brown sugar
1 teaspoon grated fresh ginger
2 garlic cloves, minced
Juice of 1 lime
Chopped peanuts (for garnish)
Fresh cilantro or Thai basil (for garnish)
Sliced red chili or scallions (optional for garnish)
Instructions
Cook the noodles according to package instructions. Drain and set aside.
Heat oil in a large skillet or wok over medium heat. Add sliced chicken and cook until golden and cooked through, about 4–5 minutes.
Add garlic and ginger; sauté for 1 minute until fragrant.
Stir in the Thai red curry paste and cook for 1–2 minutes, allowing the flavors to develop.
Pour in coconut milk, peanut butter, soy sauce, fish sauce (if using), and brown sugar. Stir until smooth.
Simmer the sauce for 3–4 minutes until slightly thickened.
Add the cooked noodles and toss to coat in the sauce.
Turn off the heat and squeeze in lime juice. Adjust seasoning if needed.
Serve immediately, garnished with chopped peanuts, fresh herbs, and optional toppings like sliced chili or scallions.
Notes
Substitute chicken with tofu, shrimp, or mushrooms for a vegetarian or seafood version.
Use almond butter or tahini instead of peanut butter for a different flavor.
Add vegetables like bell peppers, snap peas, or carrots for extra crunch and color.
To make it gluten-free, use gluten-free noodles and tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai-Inspired Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg