Thai Noodle Bowls

Vegetables and noodles in a bowl with chopsticks.

5 from 1 vote

Rice noodles with Thai-inspired flavors from ingredients like red curry paste, lemongrass, lime leaves, coconut milk, fish sauce, and Thai chilies.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Thai inspired

Servings:

Calories: 723kcal

Author: Jacqueline Piper

Ingredients

400 grams thin rice noodles
1 tablespoon coconut oil
1 chicken breast sliced
1 large onion diced
1 large carrot sliced
1 red bell pepper diced
3-5 red Thai chilies sliced
1 tablespoon lemongrass paste
4-5 Thai lime leaves
2 tablespoons red curry paste
13.5 oz canned coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice

US Customary - Metric

Instructions

Set noodles in a glass bowl and pour very warm water over top. Let sit for 4-5 minutes, then drain and set aside.
Heat a large skillet over medium-high heat, and cook the chicken in coconut oil, for 5-7 minutes, or until done. Remove from the pan to a bowl.
Add the onion, carrot, red bell pepper, and red Thai chili. Cook for about 4-5 minutes.
Add lemon grass, lime leaves, red curry paste, and a bit of the coconut milk. Cook about 3-4 minutes and curry paste cooks and coconut milk reduces a bit.
Add the rest of the coconut milk, the fish sauce, and lime juice. Add chicken back in. Stir over medium-high until heated through. Serve over the noodles.

Notes

Make sure to soak the noodles in warm water, not hot water before adding them. Hot water will cause them to get too soft and fall apart!

Make this dish more to your taste by using your favorite vegetables.

I love Thai chilies - they are very spicy. You can customize the spice in this dish by using more chilies for a spicy dish or omitting them for a dish that isn't spicy at all.

Add some vegetable or chicken broth and make it a noodle soup instead.

Nutrition