Prep:  10 minutes
Cook:  10 minutes
Serves:  4
Average: 4.3 (74 votes)
Recipe by: Street Kitchen
These curried noodles are full of chunks of chicken, authentic Thai red curry sauce and veggies. Ready in 20 minutes and all in one pan, it's so quick and easy.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Red Thai Chicken Curry
Red Thai Chicken Curry Noodles
  1. Soak rice noodles according to packet instructions. Drain and set aside
  2. Heat oil in a wok over high heat. Add spice mix and fry for 5 seconds
  3. Add chicken strips in batches and stir-fry until browned. Toss in capsicum, broccolini and baby corn and cook for a further 3 minutes
  4. Stir in curry paste and coconut milk sachet along with ½ cup water. Bring to a simmer and cook for 2 minutes or until chicken is cooked and sauce has thickened
  5. Add drained noodles and toss to coat. Serve immediately topped with chopped roasted peanuts. Squeeze over lime juice and serve with extra lime wedges
Tips & Hints:
  • Substitute chicken with prawns or beef strips.
  • For a vegetarian option, replace chicken with tofu
  • To make this an even faster meal, replace chicken strips with about 300g shredded cooked chicken. Add with the noodles and toss to coat in the sauce and heat through.
  • Street Kitchen Curry Kits include Red Thai Spice Mix, Red Thai Curry Paste and Coconut Milk sachet
FacebookPintrestX (Twitter)Google ClassroomShare via Email

More Noodles recipes from Street Kitchen

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.