An overhead picture of Golden Thai Curry Noodles in a bowl with lime slices and chopsticks.
5 from 1 vote

Golden Thai Curry Noodles with Coconut Milk

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!

Course Dinner
Cuisine Thai
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 6 servings
Calories 464 kcal


  • 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***
  • 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


  1. 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.
  2. In the same skillet or wok place 1-2 tablespoons olive oil. Add garlic and saute for 1 minute over medium-low heat.
  3. Add carrots and saute for 1 minute. Add bell peppers and saute for 1 minute. Add onions and saute vegetables for 2-3 minutes.
  4. Push vegetables to the side of the skillet or wok. Add whisked eggs and scramble for 1 minute. Toss vegetables and eggs together.
  5. In a small bowl combine curry, turmeric, coriander, ginger, salt and sugar. Toss to combine.
  6. Add seasoning mix, 1 ½ cans of coconut milk, soy sauce, and vinegar to the skillet. Stir to combine.

  7. Add broccoli to skillet and cover with a lid. Let vegetables simmer for 5 minutes over medium-low heat.
  8. Stir in cooked noodles and stir until combined. Add additional coconut milk if needed.
  9. Serve with basil, green onions, and limes. Enjoy!  See this recipe in Healthy Meal Plan #3.

Recipe Notes

*For Paleo/low-carb, use zucchini noodles instead of rice noodles.

**For vegan/vegetarian, substitute tofu for the chicken and leave out eggs.

***This amount may vary depending on your desired spice level.

^Lite coconut milk was used to determine nutrition values.

Nutrition Facts
Golden Thai Curry Noodles with Coconut Milk
Amount Per Serving
Calories 464 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 102mg34%
Sodium 1327mg58%
Potassium 660mg19%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 6g7%
Protein 22g44%
Vitamin A 5410IU108%
Vitamin C 29.5mg36%
Calcium 78mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.