Name: Noodles with Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 pound chicken (boneless skinless, cut into strips); ½ onion (chopped); 1 red bell pepper (cut into strips); 2 tablespoons ginger (minced); 2 garlic cloves (minced); 2 tablespoons red curry paste; 1 can coconut milk (approximately 13.5 oz); 2 tablespoons lime juice; 2 tablespoons fish sauce; 2 tablespoons soy sauce (gluten-free if desired); 1 tablespoon brown sugar; 5-6 ounces rice noodles (gluten free if desired); Lime wedges (for serving); Sesame seeds (for serving)

Jump to Recipe

Introduction

This vibrant noodles with chicken dish brings together bold flavors of red curry, coconut milk, and fresh lime for a satisfying meal. It’s quick to prepare and perfect for anyone craving a tasty, comforting dinner with a hint of spice.

A white bowl filled with creamy orange noodles mixed with thin red pepper strips and coated evenly in sauce, topped with sprinkled black and white sesame seeds. Two bright green lime wedges rest on one side of the noodles. Two black chopsticks lie across the bowl diagonally. The bowl is set on a white marbled surface, with part of a gray cloth visible in the top left corner and a lime wedge in the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken (boneless skinless)
½ onion (chopped)
1 red bell pepper (cut into strips)
2 tablespoons red curry paste
2 tablespoons ginger (minced)
2 garlic cloves (minced)
1 can coconut milk
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce (gluten-free if desired)
1 tablespoon brown sugar
5-6 ounces rice noodles (gluten free if desired)
Lime wedges (for serving)
Sesame seeds (for serving)

Instructions

Step 1: Cook the rice noodles according to package instructions, then drain and set aside.
Step 2: Cut the chicken into strips. Heat a pan over high heat and cook the chicken for a few minutes on both sides until browned. Add the chopped onion and red curry paste, stirring well to coat the chicken evenly.
Step 3: Add the bell pepper strips, minced garlic, and minced ginger to the pan. Cook for about 1 minute, then pour in the coconut milk.
Step 4: In a small bowl, combine lime juice, fish sauce, soy sauce, and brown sugar. Stir this mixture into the pan.
Step 5: Bring the sauce to a boil, add the cooked noodles, then reduce the heat. Cover the pan with a lid and let it simmer for 5 minutes to allow the flavors to meld.
Step 6: Serve hot, garnished with lime wedges and sesame seeds for a fresh, crunchy finish.

Tips & Variations

For extra heat, add sliced fresh chili or a pinch of chili flakes along with the curry paste.
Swap chicken for shrimp or tofu for a different protein option.
Use different colored bell peppers or add snap peas for more crunch and color.
To keep it gluten-free, choose tamari or another gluten-free soy sauce alternative.

Storage

Store leftover noodles with chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or coconut milk to loosen the sauce and prevent drying out.

How to Serve

A bowl filled with creamy noodles coated in an orange sauce, mixed with thin slices of red bell pepper, topped with black and white sesame seeds spread evenly across the dish, and two green lime wedges placed on top near the edge of the bowl. Two black chopsticks rest on the bowl’s side at an angle. The bowl is white with a brown rim and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, simply replace the chicken with tofu or your favorite plant-based protein, and use vegetarian fish sauce alternatives or additional soy sauce to keep the flavor balanced.

Can I prepare this recipe ahead of time?

You can cook the noodles and sauce separately and combine them just before serving to maintain the texture. However, it’s best enjoyed fresh for the best flavor and noodle consistency.