Today, chicken noodle soup. Thai Style Peanut Curry Chicken and Noodles, to be more exact about it. The way I personally always want to eat it – packed with incredible flavors and really quick and easy to make. Is that to much to ask? The honest to goodness answer is NO. This recipe is sort of a soup/creamy noodle hybrid (depending on how brothy you choose to make it) and it just really hits.
I would rather slurp a big, cozy bowl of Thai-style noodles than a traditional American-style chicken noodle soup – it’s just my love, what can I say – so today’s recipe is exploring a VERY quick and easy way to get from no noodles to ALL THE NOODLES in about 30 minutes, if that.
If you’re interested in learning more about Thai cooking and Thai culture in general, here are a few great resources to check out:
I hope this Pad Kra Pow recipes intices you to further your adventures in Thai cookery, as it is one of the most delicious and fascinating culinary traditions in the world.
Over on Instagram:
Cookbooks
On YouTube:
How to make the easiest bowl of Thai-Style Peanut Curry Chicken and Noodles
In this recipe, we’re using a store-bought red curry paste, which you can buy at any American supermarket these days. Also, to speed things up tremendously, we’re going to utilize the time-saving powers of a store-bought rotisserie chicken. Just grab one that looks good, pick it off the bone as clean as you can, give it a good shredding with a fork (or chop with a knife) and you’re set.
Easy. Fast. Unbelievably flavorful in only the way that Southeast Asian cuisine can be. It’s one of my favorite cuisines in the world, because the flavors and ingredients are so bold and unabashedly in-your-face – I just can’t get enough.
To make this noodle bowl, we’ll do the following:
- Build the flavor via a simple, yet highly effective paste. The “paste” is made from frying ginger, scallions, shallots, carrots, sugar, and garlic in hot oil until fragrant.
- Next, we’ll add the curry paste, peanut butter, fish sauce, soy sauce, and coconut oil to the mix and this is when the pot of soup-to-be will transport you somewhere far, far away. Unless you live in Thailand (obvs).
- We’ll add some stock-in-a-box, then the noodles go in, cooking and softening in the coconutty, brothy mixture. Lastly, I drop the chopped chicken down into the pot, and let it warm through before serving.
- Top with whatever crunchy fresh things you like – I reach for the cilantro and salty, chopped peanuts. A drizzle of Sriracha or hot chili oil is really great here, as well.
What you’ll need:
2 TBSP neutral flavored cooking oil (such as vegetable, grapeseed or vegetable)
1.5-inch knob of fresh ginger, peeled and grated/finely chopped
Heaping cup of shredded carrots
1 shallot, sliced
2 scallions, chopped
2 tsp sugar
3 garlic cloves, minced
3 TBSP red curry paste (Thai style, in the Asian foods aisle)
2 heaping TBSP peanut butter
2 tsp fish sauce
¼ cup soy sauce
14.5-ounce can full fat coconut milk
3 to 4 cups chicken stock
One package plain ramen-style noodles (or any noodle you like; see note)
1 rotisserie chicken, picked clean and shredded
Suggested toppings: chopped peanuts and cilantro, maybe some hot chili oil …
Thai Style Peanut Curry Chicken and Noodles: Step-by-Step
In a large pot over medium heat, add the oil. When it’s hot, add the ginger, carrots, scallions, and shallot. Cook, stirring, until tender; about 2 to 3 minutes. Add the sugar, garlic, curry paste, peanut butter, and fish sauce. Cook, stirring, for 30 seconds more. Add the soy sauce and coconut milk, stirring to mix.
Add the noodles and then as much or as little stock as you like – using at least two cups. This can be very brothy, like a soup, or thicker and creamier, with the curry mixture acting more like a sauce. This is up to you! I like to give options. 🙂 Just know that the noodles will drink up the liquid as they sit in it, so it will inevitably thicken on you.
Stir the chicken into the pot to warm it through, and serve hot in bowls, topped with chopped peanuts and cilantro, if you like.
A NOTE about Noodles
I like to use Ramen-style noodles in this recipe, just because they work really well and sop up the broth beautifully. I know, they’re not Thai – I just enjoy them. But any long noodle you like is just fine (Spaghetti! Rice noodles! Vermicelli!). This recipe won’t hold a full pound of pasta, though, so be more conservative when you add your noods.
Ramen-style noodles are widely sold now without the questionable flavor packets but if you can’t find that, just grab a package of Ramen and throw away the seasoning pack.
If you like the looks of these Thai Style Peanut Curry Chicken and Noodles, you might also enjoy:
15-Minute Pumpkin Coconut Curry Shrimp Skillet
Thai Style Coconut Curry Chicken and Noodles
A massively flavorful, cozy-as-can-be bowl of chicken and noodles, with a Thai-inspired twist. This is easy to make vegetarian, if you like, just nix the chicken and use vegetable stock instead.
- Yield: served 4
Ingredients
2 TBSP neutral flavored cooking oil (such as vegetable, grapeseed or canola)
1.5-inch knob of fresh ginger, peeled and grated/finely chopped
Heaping cup of shredded carrots
1 shallot, sliced
2 scallions, chopped
2 tsp sugar
3 garlic cloves, minced
3 TBSP red curry paste (Thai style, in the Asian foods aisle)
3 heaping TBSP peanut butter (sometimes I do a full 1/4 cup)
2 tsp fish sauce
¼ cup soy sauce (or just to taste, this is where a lot of the salt will come from)
14.5-ounce can full fat coconut milk
3 to 4 cups chicken stock
One package plain ramen-style noodles, about 5-ounces (or any noodle you like; see note)
1 rotisserie chicken, picked clean and shredded
Suggested toppings: chopped peanuts and cilantro, maybe some hot chili oil …
Instructions
- In a large pot over medium heat, add the oil. When it’s hot, add the ginger, carrots, scallions, and shallot. Cook, stirring, until tender; about 2 to 3 minutes. Add the sugar, garlic, curry paste, peanut butter, and fish sauce. Cook, stirring, for 30 seconds more. Add the soy sauce and coconut milk, stirring to mix.
- Add the noodles and then as much or as little stock as you like – using at least two cups. This can be very brothy, like a soup, or thicker and creamier, with the curry mixture acting more like a sauce. This is up to you! I like to give options. Just know that the noodles will drink up the liquid as they sit in it, so it will inevitably thicken on you. Allow the noodles to soften and cook through in the coconutty broth; the time it takes will vary, depending on which noodles you’re using, but it’s usually just a few minutes.
- Stir the chicken into the pot to warm it through, and serve hot in bowls, topped with chopped peanuts, cilantro, and Sriracha, if you like.
Notes
NOTE: I like to use Ramen-style noodles in this recipe, just because they work really well and sop up the broth beautifully. I know, they’re not Thai – I just enjoy them. But any long noodle you like is just fine (Spaghetti! Rice noodles! Vermicelli!). This recipe won’t hold a full pound of pasta, though, so be more conservative when you add your noods. Ramen-style noodles are widely sold now without the questionable flavor packets but if you can’t find that, just grab a package of Ramen and throw away the seasoning pack.
