Golden Thai Curry Noodles are loaded with vegetables and protein and have become one of our go-to dishes at our favorite Thai restaurant. With a few simple tweaks, this stir-fry dish can easily be made gluten-free, vegan, vegetarian, Paleo and low-carb!
Cohl and I moved into our new home this weekend!! In a little over 5 years of marriage, we have now lived in 4 different houses :-O
A quick shout out to all of our wonderful family members and friends who came out in the 100+ degree weather to help us. We couldn’t have done it without ya’ll!!
We moved a mere 7 miles from our last house, and it feels as if we moved to a totally different city!
Commuting to work requires my Maps app, I now need to learn the layout of the closest grocery store and locate a new pharmacy, vet, and gas station…
…AND we no longer have our favorite Thai restaurant and their golden Thai curry noodles a quick 5 minutes down the road from us. #FirstWorldProblems
For the last few weeks, I have been describing this move as bittersweet.
While I am 90% excited to be in this beautiful new house next to some of our awesome friends and in an incredible location, I can’t help but miss some of what our old house had to offer.
There were so many incredible memories, awesome get-togethers, and relaxing date nights within the walls of that house.
But that house was just that… a house. And our home will always be where our wonderful family of 3 (including Tevah!), family and friends are gathered together.
In addition to all of the memories, I will definitely miss having these golden Thai curry noodles within a 5-minute drive from our house.
So much so that I insisted we grab some dinner from the Thai restaurant on our last drive from the old house to the new house.
Since these golden Thai curry noodles will now be a decent drive away, I have decided to start making them at home.
The recipe you will see below is made how the restaurant typically prepares it. I have also included numerous dietary variations for you to try, too.
How Can You Evolve these Golden Thai Curry Noodles?
- Make it Paleo or low-carb by using zucchini noodles instead of rice noodles.
- Make it vegan/vegetarian by substituting tofu for the chicken and leave out the eggs.
- To lower the fat content, use lite coconut milk instead of full-fat coconut milk.
- Add extra veggies for an additional antioxidant boost.
PIN THESE GOLDEN THAI CURRY NOODLES
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Golden Thai Curry Noodles with Coconut Milk
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Ingredients
- 3-4 Tbsp olive oil divided
- 1 lb. chicken breasts pounded to 1-inch thickness and cut into thin, 2-inch slices*
- 2 cloves garlic crushed
- 3 carrots cut into thin slices
- 1 red bell pepper cut into 1-inch slices
- 1 small sweet onion cut into 1-inch slices
- 2 eggs whisked**
- 1 ½ cup broccoli cut into florets
- 2 15-oz. cans coconut milk full-fat or light^
- 1 Tbsp. Sriracha or chili paste***
- ⅓ cup soy sauce Tamari, or liquid aminos
- 1 Tbsp. rice vinegar
Curry Spice Mix:
- 2 Tbsp. curry powder mild
- 2 tsp. turmeric ground
- ½ tsp. coriander ground
- ¼ tsp. ginger ground
- ¾ tsp. salt
- 2 Tbsp. coconut sugar or white sugar
- 8 oz. rice noodles cooked according to package directions**
- Basil
- Green Onions
- Limes
- See this recipe in Healthy Meal Plan #3
Instructions
- In a large skillet or wok place 1-2 tablespoons olive oil and chicken. Cook over medium heat for 5-6 minutes, or until chicken is almost cooked through. Remove chicken from skillet and place on a paper towel lined plate until ready to use.
- In the same skillet or wok place 1-2 tablespoons olive oil. Add garlic and saute for 1 minute over medium-low heat.
- Add carrots and saute for 1 minute. Add bell peppers and saute for 1 minute. Add onions and saute vegetables for 2-3 minutes.
- Push vegetables to the side of the skillet or wok. Add whisked eggs and scramble for 1 minute. Toss vegetables and eggs together.
- In a small bowl combine curry, turmeric, coriander, ginger, salt and sugar. Toss to combine.
- Add seasoning mix, 1 ½ cans of coconut milk, soy sauce, and vinegar to the skillet. Stir to combine.
- Add broccoli to skillet and cover with a lid. Let vegetables simmer for 5 minutes over medium-low heat.
- Stir in cooked noodles and stir until combined. Add additional coconut milk if needed.
- Serve with basil, green onions, and limes. Enjoy! See this recipe in Healthy Meal Plan #3.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is really a good recipe. My husband is “afraid” of curry loved it. I would add a little more brocollli – only because it’s more balanced for us. Great flavor. Used lite coconut mil and it was fine. Thank you for this graat recipe.
Yay! So happy to hear you enjoyed the recipe and that even your husband liked it! Thanks so much for taking the time to leave a comment and rating!
Where does the vinegar fit in To the directions?
You’ll add it in with the soy sauce and coconut milk. Sorry for any confusion, Deanna! The recipe has been updated to reflect this 🙂
Yum! This is a very creative dish!
Thank you so much, Sally!