Thai Curry Noodles
- By Amy Dong
- Updated Feb. 23, 2026
A warm bowl of Thai Curry Noodles is an irresistible change of pace from the usual chicken soup. It’s utterly delicious and slurp-worthy.
We’ve got two days of spring break under our belts. It’s already a mixed bag, likely to get more motley as we go.
Already the Biggest Little has fractured his foot in a freak accident; I’m up to like our 17th visit to orthopedics to date. Boys = broken bones. Gulp.
‘Course, some ortho trips were for myself, but that just doesn’t need revisiting right now.
Back to our mixed bag. The Littles bicker incessantly but then turn around and generously share their Easter loot. We’re heartbroken over the loss of our canine best friend, but then we bond over her photos.
There’s both warm sunshine and blustery rain in the forecast. There’s taxes (sob) but also coconut chocolate cookies (woop!)
April may threaten a few mornings of gusty snow. That’s where glowing bowls of Thai Green Curry Noodles come in. After you’ve tried these you will want to learn how to make pad thai at home!
Let’s put some pep and sparkle into those gray skies. Even if you’re crazy lucky to live where the sun shines all time time (hello, my entire Cali family)…there’s no bad time for a luscious bowl of mouthwatering Thai Green Curry Noodles.
I mean, there’s the curry. Mild, with an upbeat kick to it. There’s the chewy rice noodles, gluten free for those who care. There’s tender chicken, sweet red bells, and crispy bamboo shoots. All swimming in a savory, slurp-worthy broth.
Did we not say sparkle?
It’s zestful, zingy, and zippy at all once.
Go ahead. Pep up your dinner tonight.
Thai Curry Noodles
Ingredients
- 4 tablespoons cooking oil
- 1 onion, peeled and sliced into thin strips
- 6 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 stalks thinly sliced lemongrass, inner white parts only. See Notes.
- 8 tablespoons Thai red curry paste
- 28 ounces Unsweetened Thai coconut milk, from 2 cans, shaken well before opening
- 2 cups chicken stock, regular
- 6 tablespoons Asian fish sauce, see notes
- 2 tablespoons palm sugar or dark brown sugar, tightly packed
- 2 tablespoons freshly squeezed lime juice
- 3 pounds boneless chicken thighs or breast, cut into bite size pieces
- zest of 1 large lime
- 2 red bell peppers, seeded and thinly sliced
- 1 teaspoon corn starch , fully dissolved in 1 tablespoon water*
- ¼ cup fresh Thai basil leaves, shredded
- ¼ cup fresh cilantro leaves, chopped
- 1 pound Thai wide rice noodles, dry
- Optional: 1-2 chilies, seeded and sliced, if you like heat
- Garnishes: lime wedges, extra basil, or extra cilantro
Instructions
- In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft, 2-3 minutes. Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds.
- Add coconut milk and chicken stock. Add fish sauce, palm sugar (or brown sugar), and lime juice. Stir to combine; the flavor should be a nice balance of tangy, sweet, spicy, and salty.
- If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors.
- Add chicken, lime zest, and red bell peppers, and dissolved cornstarch, stirring constantly until sauce is slightly thickened. If using them, add chilies. Bring liquid to a boil. Immediately reduce to medium-low for a low boil. Simmer 10 minutes uncovered, stirring occasionally.
- Once chicken is cooked through, turn heat off. Add basil and cilantro, stirring to combine. Cover to keep warm.
- Meanwhile, cook rice noodles according to package instructions. Rinse well with warm water and drain. Divide into individual bowls. Ladle on the warm curry sauce, garnish as desired, and serve immediately.
Notes
- If you can’t find lemongrass, you can substitute with 2 teaspoons fresh lemon zest.
- Fish sauce is popular and essential in many Thai dishes. If you’re not used to fish sauce, you can use 4-5 tablespoons instead.
- Cornstarch must be fully dissolved before using; make sure there are no white streaks/bits at all, or it will clump. If you’d like a thicker sauce at the end, you can add one more teaspoon of dissolved cornstarch to finished sauce, bring to a boil, and constantly stir for 1 minute.
- You can use Thai green curry instead of red curry – both are delicious!
- Sauce can be made a day ahead of time and stored airtight in fridge. When ready to serve, gently reheat sauce on stovetop as you cook noodles.
- Feel free to add other vegetables, such as broccoli florets or bamboo shoots.
- Storage: Leftover noodles and curry sauce should be stored separately in airtight containers. Toss leftover noodles with oil (I use olive oil) to prevent sticking. Leftovers keep well in the fridge for up to 3 days.
Nutrition (per serving)
Source: Chew Out Loud
Asian Inspirations…
