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+ servings
Close up top down shot of bowl of curry noodles with napkin
Servings: 3 servings

25-Minute Thai Curry Noodles

5 from 1 vote
Thai-inspired curry noodles with chicken and vegetables. Gluten-free, comforting, delicious!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

Instructions

  • 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!

Nutrition

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