Thai Chicken Curry Noodles
This is a fun Asian dish that is easy to put together and full of flavor!
Servings: 4
Ingredients
- 10 ounces (284 g) pad thai noodles
For the sauce
- ¼ cup (59 ml) low-sodium or regular soy sauce
- ¼ cup (59 ml) water
- 1 tablespoon honey
- 1 tablespoon dark brown sugar
- 3 teaspoons red curry paste
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
For the rest of the dish
- 2 cloves garlic minced
- 1 onion diced
- 10 ounces (284 g) shiitake mushrooms sliced
- 2 carrots shaved into long thin strips with a vegetable peeler
- 1 boneless skinless chicken breast cut into pieces
- Sriracha sauce for topping (optional)
- Green onions for garnish (optional)
Instructions
- Fill a large bowl with hot water and soak the pad thai noodles in it for 10 minutes, or until soften. Drain and set aside.10 ounces pad thai noodles
- Whisk together all the ingredients for the sauce and set aside.1/4 cup low-sodium or regular soy sauce, 1/4 cup water, 1 tablespoon honey, 1 tablespoon dark brown sugar, 3 teaspoons red curry paste, 1 tablespoon rice vinegar, 1 teaspoon grated ginger
- In a large skillet over medium-high heat, saute garlic and onion until softened and fragrant, about 3-4 minutes. Add the mushrooms carrots to the skillet and cook until tender.2 cloves garlic, 1 onion, 10 ounces shiitake mushrooms, 2 carrots
- Add the chicken to the skillet and cook until chicken is cooked through.1 boneless skinless chicken breast
- Add the noodles to the skillet then pour the sauce over top. Toss mixture to coat completely. Let simmer for 5 minutes, toss again, then remove from heat.
- Serve hot and add sriracha sauce on top, if desired.Sriracha sauce
- You may garnish with green onions but it is optional.Green onions
Nutrition
Serving: 1 serving | Calories: 391 kcal | Carbohydrates: 81 g | Protein: 14 g | Fat: 1 g | Fiber: 3 g | Sugar: 10 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
