Thai-inspired curry noodles with chicken and vegetables. Gluten-free, comforting, delicious!
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Cook noodles according to package instructions. Once the rice noodles have cooked, rinse them with cool water in a colander and set aside until ready to use (note: I like leaving my noodles al dente and typically cook them 1 to 2 minutes less than package instructions).
Heat coconut oil in a large wok or pot over medium heat.
Add the chopped chicken and cook, stirring occasionally until chicken begins to brown, about 2 to 3 minutes (you don’t need to cook it through just yet).
Add the broccoli, grated carrot, and green onion. Cover and cook 1 to 2 minutes, until broccoli turns bright green.
Add the can of coconut milk, curry paste, fish sauce, coconut aminos, and sea salt. Stir well, cover, and bring to a full boil. Reduce the heat and cook at a gentle boil, stirring occasionally, until vegetables reach desired done-ness and chicken is cooked through, about 5 to 8 minutes.
Add the cooked pad thai noodles and stir well to combine. Allow noodles and curry to cook together 3 to 5 minutes so that the noodles absorb some of the sauce.
Serve with roasted cashews and enjoy!
Serving: 1of 3, Calories: 795kcal, Carbohydrates: 32g, Protein: 57g, Fat: 45g, Fiber: 3g, Sugar: 7g
Course: Chicken Main Dishes
Cuisine: American
Keyword: chicken, coconut milk, curry noodles, gluten free, noodles, thai curry, thai curry noodles, thai noodles
Author: Julia