Thai Chicken Noodles - a delicious spicy fragrant noodle dish, ready in under 30 minutes.
I love noodles dishes, but I always seem to stick to Chinese style with the usual soy sauce, ginger and garlic. So tonight decided to go for something a little different, using rice noodles and ingredients that would often be found in a Thai style dish, for this delicious bowl of Thai Chicken Noodles.
I love Thai Curries - I think it's that combination of spices with ginger, garlic, chilli, fish sauce and coconut milk that just becomes an explosion of flavour on the palate that does it for me. Usually served with plenty of white jasmine rice to mop up all that yummy sauce.
So when creating this noodle dish tonight, I went down the same road with a similar combination of spices. Grabbed some ground chicken for the fridge for protein (you could use ground turkey or pork, or maybe even strips of chicken, pork or even shrimp, whatever protein you prefer) and then for the starch was some rice noodles, traditional in any Thai style noodle dish - especially Pad Thai.
For the vegetables of this Thai Chicken Noodles, there really is no right or wrong, go for whatever you have in. I always grab these bags of slaw mix when we go grocery shopping, they are so handy to have for throwing in stir fries and dishes like this, there are various different ones you can get, but this particular one I used tonight, was a mixture of shredded cabbage, kale, broccoli stalks and carrots. It just seemed perfect for this dish and of course, it all counts toward you speed foods.
One of the reasons I think I love Thai Curries so much is the coconut milk. I often add it to my curries for creaminess, especially this Lentil Curry which is one of my absolute favs and one I make regularly, it's perfect for freezing and such an easy dish to make. So I just couldn't resist adding some coconut milk to this Thai Noodle dish, it was great for balancing out the heat of the green chilli. You don't need to be scared of using coconut milk fearing it is high, light coconut milk, actually isn't too bad, and still adds some of the creaminess of regular coconut milk.
I also have a tin or two of light coconut milk in my pantry, as I never know when I might want to quickly make up a pot of lentil curry.
To make the paste for this Thai Chicken Noodles, I use my mini food processor, like this one below:
It comes in super handy for making pastes, grinding spices and sauces etc. When you haven't got a large quantity.
With the paste all made, it was then just a case of adding it to the ground chicken while browning in a pan, before add in the veg, noodles and coconut milk. As easy as that.
Do you love Thai style dishes too? Check out these other Thai inspired dishes:
- Thai Red Beef Curry
- Thai Crab Cakes
- Thai Green Prawn Curry
- Thai Spiced Salmon Filo Parcel
- Thai Spiced Chicken
- 4 Ingredient Quick Lentil Curry (Instant Pot)
and don't forget my FULL RECIPE INDEX with over 500+ delicious Slimming Eats recipes
What Kitchen items do I need to make this Thai Chicken Noodles?