Creamy Thai Chicken Noodles

Creamy Thai Chicken Noodles satisfy any craving for comfort food while delivering a punch of flavor and silky texture. This recipe is perfect for those nights when you want something nourishing but also crave a hint of spice and a touch of Southeast Asian flair. It is an easy yet impressive dish that brings together pantry staples and some fresh accents—all ready in one pot.

I made this the first time with leftover roast chicken and it instantly became part of our family "comfort food" rotation. The coconut broth is so warming that it turned a rainy day dinner into something special.

Ingredients

• Rotisserie chicken: Diced, bring tenderness and is extremely convenient
• Pad Thai rice noodles: Choose fresh looking and not cracked noodles for the best texture
• Vegetable oil: Neutral flavor that keeps the aromatics from burning
• Garlic cloves: Grated fresh garlic gives the boldest flavor—choose plump heads
• Grated ginger root: Adds brightness and balances richness, select firm juicy knobs
• Low sodium vegetable broth: Reduces saltiness so the other flavors shine
• Full fat coconut milk: Unsweetened gives creaminess and dimension
• Low sodium soy sauce: Brings umami, pick naturally brewed for deepest taste
• Fish sauce: Provides signature Thai depth, use a high quality brand that smells briny but clean
• Toasted sesame oil: Adds nuttiness, look for deep gold color
• Thai red curry paste: Key for the punchy flavor, choose your favorite brand and taste for spice
• Brown sugar: Balances the heat and acidity, opt for a soft moist sugar
• Fresh lime juice: Brightens the dish, pick limes that feel heavy for their size
• Chopped chives and cilantro: For garnish, use vibrant green fresh herbs

Step-by-Step Instructions

Boil the Noodles:

Bring a large saucepan of salted water to a boil. This preps your noodles for that perfect chewy bite without sticking together.

Prep the Chicken:

Heat a skillet with one tablespoon vegetable oil over medium. Add diced chicken. Cook for two to three minutes, turning occasionally so it gets golden edges but stays juicy. You only need to warm and lightly sear the chicken since it is already cooked. Season with salt and pepper. Set aside.

Sauté Aromatics:

In a large pot or Dutch oven, heat the other tablespoon of oil over medium. Add grated garlic and ginger. Stir constantly for about thirty seconds until everything is fragrant but not browned. This step is essential. It creates a flavor foundation.

Build the Broth:

Pour in the vegetable broth and coconut milk slowly so they blend smoothly. Stir in soy sauce, fish sauce, toasted sesame oil, brown sugar, Thai red curry paste, and lime juice. Take time to really dissolve the curry paste for even flavor. Let the broth come to a gentle boil then lower to a simmer for five minutes. Your kitchen will smell amazing.

Cook the Noodles:

Meanwhile, add your rice noodles to the boiling water and cook according to the package. Most rice noodles cook in under five minutes. Stir, drain, then rinse with cold water to stop the cooking. This helps keep them chewy not mushy. Drain well and keep aside.

Finish and Combine:

Add the cooked rice noodles and seared chicken to your simmering coconut broth. Let them heat together for about two minutes so the pasta soaks up the flavors.

Serve and Garnish:

Divide the noodles and chunks of chicken between bowls. Ladle plenty of the coconut curry broth on top. Finish with fresh chives and cilantro. Add an extra swirl of sesame oil if desired and serve hot.

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My favorite ingredient here is the full fat coconut milk. It transforms everything with its creamy texture and subtle sweetness. The first time I made this dish my youngest insisted on using chopsticks and pretended she was running a restaurant.

Storage Tips

The noodles keep best if stored separately from the broth. This keeps the pasta from going mushy and makes reheating easier. Both components will stay fresh in airtight containers in the fridge for up to three days. When reheating add a splash of broth or water to loosen things up and bring everything gently back up to a simmer on the stove for best texture.

Ingredient Substitutions

No rotisserie chicken Use any leftover cooked chicken or even turkey. For a vegetarian option swap the chicken for extra firm tofu cut into cubes and pan seared for a golden texture. If you do not have pad Thai rice noodles then rice vermicelli or even regular spaghetti in a pinch will work. You can substitute tamari for soy sauce and skip fish sauce if vegetarian.

Serving Suggestions

Serve these creamy noodles topped with an extra squeeze of lime and extra fresh herbs. They pair well with crunchy pickled vegetables or a side of steamed bok choy. A handful of roasted chopped peanuts or crispy shallots makes a lovely garnish for extra crunch. If you want a heartier meal serve with a side of jasmine rice or a fresh cucumber salad.

A Nod to Thai Comfort Food

Though not a classic Thai recipe this bowl took inspiration from tom kha gai and traditional Thai noodle soups. It brings together bright flavors with a soothing creamy richness. It is a great way to introduce the family to Southeast Asian ingredients using what you may already have at home.

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This noodle bowl is a go to when I want something both comforting and invigorating. The best part is the aroma of coconut and lime that fills the kitchen while it simmers. Once you have made this once it is hard not to crave it again and again.

Frequently Asked Questions

→ What type of chicken can be used?

Rotisserie chicken is convenient, but any cooked chicken, such as grilled or leftover roast, works well.

→ Are the noodles gluten-free?

Pad Thai rice noodles are naturally gluten-free, but check sauce labels to ensure the full dish is gluten-free.

→ How spicy are the noodles?

The dish has moderate heat from Thai red curry paste. Adjust the amount to suit your spice preference.

→ Can I substitute coconut milk?

Coconut milk gives a creamy texture, but light coconut milk or unsweetened soy milk can be used for a lighter version.

→ What toppings work best?

Fresh chives, cilantro, and a drizzle of toasted sesame oil add brightness and aroma to the finished bowl.

→ What can I serve alongside?

A crisp cucumber salad or steamed vegetables pair well to balance the rich, creamy noodles.