These curry noodles are cradled in a complex broth that features sweet, tangy, savory, spicy, and creamy notes to it. Top it off with some fresh onions, crunchy peanuts, spicy peppers, and awesomely seasoned chicken for an unrivaled eating experience. You will be filling your body with healthy food and you won’t even know it because you’ll be too busy being in heaven. Don’t try telling any of this to a toddler. They will just whine at you. Trust me, I tried.
Thai Red Curry Noodle Bowls
- 1 chicken breast
- 1 Tbsp red curry paste
- 1 Tbsp oil
- 1 tsp garlic powder
- ½ tsp salt
- 4 chicken bullion cubes
- 1 ½ tsp salt
- 6 Tbsp sugar
- 1 tsp garlic powder
- 1 tsp powdered ginger
- 6 oz dry rice noodles
- 2 Tbsp oil, divided
- 1 red bell pepper, sliced
- 1 medium yellow onion, sliced
- 16 oz broccoli slaw mix
- 1 cup water
- 1 13.5 oz can full fat coconut milk
- 3 Tbsp red curry paste
- ¼ cup peanut butter
- ¼ cup lemon juice
- crushed red pepper flakes
- green onions, sliced
- chopped, roasted peanuts
Slice the chicken breast thinly across the grain. Add it to a bag or bowl with the marinade ingredients and toss to combine.
Read the instructions for your rice noodles. If they need to be cooked get the water boiling. If they need to be soaked get a bowl of cold water. Prepare noodles according to package directions.
Add the dry ingredients to a small bowl (bullion through ginger). Slice the onion and bell pepper. Prepare your garnishes.
Heat a large pot over medium heat with 1 tablespoon of oil for 5 minutes. The medium heat will help prevent grease fires if your attention is diverted. Turn the heat up to high and watch it carefully for about a minute.
Once the oil is smoking the slightest bit, add the chicken. Spread the chicken in a thin layer in the bottom of your pot. Cook for 1-2 minutes and then flip. Cook an additional minute.
Remove chicken from pot and add the last tablespoon of oil to the pot. Add onions and peppers and cook for 1-2 minutes. Add broccoli slaw mix and cook an additional 1 minute.
Add water to the pot and scrape the bottom to remove the delicious browned bits. Add the coconut milk, curry paste, lemon juice, peanut butter, and the dry ingredients. Stir to combine and then simmer 10 minutes, stirring occasionally.
Add the noodles and chicken. Stir to combine. Serve immediately with desired garnishes.
I’m going to be honest with you and tell you that normally when I garnish I do it for the photo. Not the case with this dish. Do not skip the garnishes! The noodles and broth are delicious. But the contrast of the yummy broth with something fresh, something spicy, and something crunchy is too amazing to pass up.
Sometimes I wonder where people get their ingredients or what brands they use. For the noodles it doesn’t matter much. The first two times I made these noodles I used some brown rice noodles that I bought at an Asian food store probably 2 years ago. We didn’t really like the noodles the first time we tried them, so they sat in my pantry for forever. Fortunately, the broth for these curry noodles saved them from the trash can. I’ve also used the noodles below that you can find at most grocery stores, and they turned out great that way too. But I prefer slightly thicker rice noodles for this dish if you can find them.
For the curry paste, I used this one. You can find this stuff everywhere when you don’t live in the South. Since I do live in the South, I have to go to Publix. They have the fancy stuff.
I know what you’re thinking. “Didn’t she make a noodle dish with coleslaw mix recently?” Well this dish uses broccoli slaw, so it’s totally different! But I couldn’t find broccoli slaw when I photographed this, so the photos actually have cole slaw mix. I swear they are totally different! These noodle bowls will change your life in a good way. Try them today!