Creamy Thai Chicken Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450g cooked rotisserie chicken, diced
02 -
225g pad Thai rice noodles
→ Aromatics and Base
03 -
4 garlic cloves, grated
04 -
1 teaspoon grated ginger
05 -
2 tablespoons vegetable oil, divided
→ Soup & Sauce
06 -
960ml low-sodium vegetable broth
07 -
400ml unsweetened full-fat coconut milk
08 -
1 tablespoon low-sodium soy sauce
09 -
1 tablespoon fish sauce
10 -
1 teaspoon toasted sesame oil, plus more for serving
11 -
3 tablespoons Thai red curry paste
12 -
1 teaspoon brown sugar
13 -
2 tablespoons lime juice, freshly squeezed
→ Garnish
14 -
1 tablespoon chopped fresh chives
15 -
1 tablespoon chopped fresh cilantro
# Instructions:
01 -
Fill a large saucepan with salted water and bring to a boil over high heat.
02 -
Heat a skillet over medium heat and add 1 tablespoon oil. Cook diced chicken for 2–3 minutes, seasoning lightly with salt and pepper. Remove from heat and set aside.
03 -
In a Dutch oven or large pot, heat remaining 1 tablespoon of oil over medium heat. Add grated garlic and ginger, sautéing for 30 seconds until fragrant.
04 -
Pour in vegetable broth and coconut milk. Add soy sauce, fish sauce, toasted sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir thoroughly until curry paste dissolves. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
05 -
While broth simmers, cook rice noodles in the boiling water according to package instructions. Drain and rinse under cold water. Drain again and set aside.
06 -
Add the cooked rice noodles and chicken to the pot with the broth. Gently reheat for 2 minutes over low heat.
07 -
Divide noodles and chicken among serving bowls. Ladle broth over each portion. Garnish with chives, cilantro, and an optional extra drizzle of sesame oil. Serve immediately.
# Notes:
01 -
For optimal texture, rinse rice noodles under cold water after cooking to prevent sticking.