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!
Servings: 6 servings
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.
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
Calories: 464kcal | Carbohydrates: 49g | Protein: 22g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 1327mg | Potassium: 660mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5410IU | Vitamin C: 29.5mg | Calcium: 78mg | Iron: 3.7mg