Thai Noodles

Thai Noodles is a creamy, comforting bowl of tender chicken, soft noodles, and gently spiced Thai coconut sauce. The red bell peppers and paprika add sweetness, colour, and warmth, bringing the whole dish to life. It’s a quick, flavourful meal that feels both satisfying and wonderfully soothing.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

350 g soft egg noodles fresh or dried
500 g chicken breast sliced into bite-size pieces
1 medium red bell pepper thinly sliced
1 tbsp vegetable oil
1 tsp paprika plus extra for sprinkling
2 cloves garlic finely chopped
1 tsp ginger grated
1 tbsp Thai red curry paste
400 ml coconut milk
150 ml chicken stock
1 tbsp soy sauce
1 tsp brown sugar
salt to taste
pepper to taste
parsley

Instructions

Cook the noodles according to the packet instructions until soft. Drain and set aside.
350 g soft egg noodles
Heat the oil in a large pan or wok over medium-high heat.
1 tbsp vegetable oil
Add the sliced chicken and cook for 4–5 minutes until lightly browned and cooked through.
500 g chicken breast
Season with a pinch of salt and pepper.
salt, pepper
Stir in the garlic, ginger, and red bell pepper. Cook for 2–3 minutes to soften slightly.
2 cloves garlic, 1 tsp ginger, 1 medium red bell pepper
Add the Thai red curry paste and paprika, stirring for 1 minute to release the flavours.
1 tbsp Thai red curry paste, 1 tsp paprika
Pour in the coconut milk and chicken stock, along with the soy sauce and brown sugar. Stir well and bring to a gentle simmer.
400 ml coconut milk, 150 ml chicken stock, 1 tbsp soy sauce, 1 tsp brown sugar
Allow the sauce to cook for 5–6 minutes until slightly thickened. Add the cooked noodles to the pan, tossing to coat them in the creamy Thai sauce.
Taste the Thai Noodles and adjust seasoning if needed. Serve hot, sprinkled with a little extra paprika and a parsley.
parsley

Equipment

1 Wok

Nutrition