Chicken Curry Noodle Bowls
Noodle bowls are the best kind of comfort food. These Thai noodles are made with red curry paste and yellow curry paste for the most delicious & slurpy Thai curry noodles.
Curry noodles are a quick and easy dinner recipe that’s truly satisfying. In less than 30 minutes, you can be slurping on this flavorful bowl of Restaurant-Style Thai Noodles.
This recipe is super versatile so you can mix it up a million different ways by using shrimp or tofu instead of chicken. It’s also a great way to use up leftover steamed veggies like broccoli or green beans.
I usually pack these noodle bowls with chopped chicken from my Curry Chicken Recipe. I grill this Yellow Curry Chicken recipe and then use the leftovers for things like making this noodle bowl or even Curry Chicken Salad.
Recipe Notes
You can make this noodle bowl super simple and cook the noodles and the chicken, top with a bit of julienned basil, minced cilantro, and crushed peanuts.
I often like to add in extra veggies because I seem to never have enough veggies in my life. My favorite vegetables to add to this bowl is a combination of steamed broccoli, carrots, and cabbage.
What You Need
- Thai Noodles (affiliate link). There are several different types of Thai noodles. Any kind of rice noodles or egg noodles works beautifully in this recipe.
- Thai Red Curry Paste (affiliate link). Red curry paste is a blend of red chilis, garlic, galangal (or ginger), lime, lemongrass, shrimp paste, and spices. You can use jarred sauce or make your own.
- Thai Yellow Curry Paste. (affiliate link)Yellow curry is made from many of the same ingredients as red curry but included the addition of Tumeric and Yellow Curry Powder. Both of these spices give the curry paste its distinctive color.
- Fish Sauce (affiliate link). Fish sauce brings umami to this noodle bowl.
- Thai Chicken Curry. You can use either chicken breasts or chicken thighs.
- Veggies. I like to add a combo of steamed carrots, broccoli, and cabbage. Fresh bean sprouts add a crisp crunch for freshness to these noodle bowls.
- Herbs. Basil and cilantro add fresh herbaceous flavor to these noodle bowls.
How To Make Thai Noodle Bowls
- Make the rice noodles. Bring a large pot of water to boil and cook rice noodles according to directions. Rinse with cold water and set aside.
- Prepare the toppings. Dice the cilantro and basil. Crush or chop the peanuts. Soft boil a few eggs. Steam any veggies that you might want to use and set them aside.
- Brown the chicken. In a large skillet, add a teaspoon of oil and heat over medium-high heat. Add the diced chicken and the onions. Sauté until the onions are soft and the chicken is slightly browned.
- Make the Thai curry sauce. Add the curry pastes, spices, and coconut milk, fish sauce, and sugar to the pan. Bring the curry sauce to a slow boil.
- Add the noodles. Add the noodles to the skillet and use tongs to combine the noodles, curry chicken, and sauce.
- Add in the steamed veggies (if you’re using them) and toss to combine.
- Serve with extra toppings, if desired.
Types of Thai Noodles
This noodle bowl works with almost any kind of noodle. My favorite noodle to use is the Wide Rice Noodles. The curry sauce sticks to them well, and they hold up to the addition of chicken and chunky vegetables.
If you don’t have rice noodles at home you can substitute bucatini or fettuccini noodles.
Hungry For More Noodles Recipes?
If you’re looking for more noodle recipes, give one of these a try.
- Asian Shrimp Noodle Bowls are Vietnamese Style noodle bowls made with lemongrass shrimp, pickled Vietnamese vegetables, vermicelli noodles. These are just like the Vermicelli Bowls you’ll get at any good Vietnamese restaurant.
- Phó Soup is a Vietnamese beef noodle soup that’s made with a flavorful broth, steak, and fresh herbs.
- Spicy Shrimp Noodle Bowls start with a quick and easy shrimp stir fry that you could serve with a bowl of rice. But I found these Forbidden rice noodles so much more fun.
- Homemade Dumpling Noodles is a family recipe that can be served simply with a chicken or turkey broth or dropped into a chicken soup to make chicken noodle soup.
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Thai Noodles
Noodle bowls are the best kind of comfort food. These Thai noodles are made with red curry paste and yellow curry paste for the most delicious & slurpy Thai curry noodles. These curry noodles are a quick and easy dinner that's truly satisfying. In less than 30 minutes you can be slurping on this flavor bowl of Restaurant-Style Thai Noodles.
Ingredients
- 1 ½ lb boneless chicken, (breast or thighs) (6 oz tofu if vegan)
- ½ cup onion, sliced
- 1 can Thai coconut milk (affiliate link)
- 2 tablespoons Thai red curry paste (affiliate link)
- 2 tablespoons yellow curry paste (affiliate link)
- 2 tablespoons coconut sugar (affiliate link)
- ¼ teaspoon crushed aleppo pepper (affiliate link)
- 2 teaspoons fish sauce (affiliate link)
- 3 cups chicken broth (affiliate link), (vegetable broth if vegan)
- 8 oz dried rice sticks (affiliate link), 3mm wide, cooked
Other Vegetable Addition Suggestions
- 1 red bell pepper, diced finely
- broccoli, steamed
- carrots, steamed
- cabbage, sliced and steamed
Extra Toppings
- soft boiled eggs
- crushed roasted peanuts (affiliate link)
- fresh cilantro, minced
- mung bean sprouts
- lime juice, fresh-squeezed
Instructions
- Make the rice noodles. Bring a large pot of water to boil and cook rice noodles according to directions. Slightly undercook them. Rinse with cold water and set aside.
- Prepare the toppings ahead of time. Dice the cilantro and basil. Crush or chop the peanuts. Soft boil a few eggs. Set aside. This is also a good time to steam any veggies and set them aside.
- Brown the chicken. In a large skillet add a teaspoon of oil and heat over medium heat. Add the diced chicken and the onions. Sauté until the onions are soft and the chicken is slightly browned.
- Make the Thai curry sauce. Add the curry pastes, spices, and coconut milk, fish sauce, and sugar to the pan. Bring to a simmer.
- Add the noodles. Add the noodles to the skillet and use tongs to toss the noodles, curry chicken, and sauce.
- Add in the steamed veggies and toss to combine.
- Divide the cooked rice noodles among 4 bowls.
- Serve with extra toppings, if desired.
Video
Laura’s Tips + Notes
- Thai Noodles. There are several different types of Thai noodles. Any type of rice noodle or egg noodle works beautifully in this recipe.
- Thai Red Curry Paste (affiliate link). Red curry paste is a blend of red chilis, garlic, galangal (or ginger), lime, lemongrass, shrimp paste, and spices. You can use jarred sauce or make your own.
- Thai Yellow Curry Paste (affiliate link). Yellow curry is made from many of the same ingredients like red curry but included the addition of Tumeric and Yellow Curry Powder. Both of these spices give the curry paste its distinctive color.
- Fish Sauce (affiliate link). The fish sauce brings umami to this noodle bowl. If you haven’t used it before you might think that it sounds scary. Trust me, you don’t want to leave this out.
- Thai Chicken Curry. You can use either chicken breasts or chicken thighs.
- Veggies. I like to add a combo of steamed carrots, broccoli, and cabbage. Fresh bean sprouts add a crisp crunch for freshness to these noodle bowls.
- Herbs. Basil and cilantro add fresh herbaceous flavor to these noodle bowls.
YOUR OWN NOTES
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Nutrition
Calories: 317kcalCarbohydrates: 29gProtein: 20gFat: 13gSaturated Fat: 10gCholesterol: 54mgSodium: 485mgFiber: 1gSugar: 3gCalcium: 34mgIron: 2mg
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Oh my goodness this recipe is awesome, I looooveeee it! You have so many noodle bowl recipes, I can’t wait to try them all. Great information on all the kinds of noodles too!
Thank Lisa. I hope you love all the noodle bowls. There’s nothing better than a big bowl of noodles.