Creamy Thai Chicken Noodles Made From Scratch
A delightful dish combining tender chicken, rich coconut milk, and perfectly cooked noodles, creating a balance of flavors and textures.
Equipment
- Large Skillet or Wok
- Mixing Bowl
Ingredients
Protein
- 500 grams Boneless Skinless Chicken Breast Cut into bite-sized pieces.
Sauce Base
- 400 ml Full-Fat Coconut Milk Adds creaminess and sweetness.
- 250 grams Rice Noodles Essential for this dish.
- 2 tablespoons Red Curry Paste Adjust based on heat preference.
- 3 cloves Garlic Minced.
- 1 handful Fresh Thai Basil Leaves Roughly chopped.
- 1 tablespoon Lime Juice Brightens the dish.
- 2 tablespoons Vegetable Oil For cooking.
- 2 tablespoons Soy Sauce Provides umami flavor.
- 1 cup Low-Sodium Chicken Broth Adds moisture and depth.
Instructions
- Prepare the Ingredients: Gather all your ingredients. Cut the chicken, mince the garlic, and chop the basil.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add chicken and sauté until golden brown, about 5-7 minutes. Remove and set aside.
- Sauté the Garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Add the Curry Paste: Stir in red curry paste and mix with garlic for another minute.
- Pour in the Coconut Milk: Gradually add coconut milk, stirring to combine.
- Add Chicken Broth: Pour in chicken broth and let it simmer for about 5 minutes.
- Incorporate the Chicken: Return cooked chicken to the skillet and simmer for an additional 3-5 minutes.
- Cook the Noodles: Cook rice noodles according to package instructions, then drain and rinse.
- Combine Everything: Add noodles to the skillet and toss gently to coat.
- Add Fresh Ingredients: Sprinkle chopped basil and squeeze lime juice over the dish.
- Serve and Enjoy: Serve immediately while hot, garnished with extra basil and lime wedges.
Notes
For variations, consider adding vegetables, using different proteins, or adjusting the spice level.