Thai Coconut Noodles

Not only did this smell delicious, it tasted delicious. It is a super easy recipe to make if you use already cooked chicken. You can cook the chicken beforehand or buy the chicken precooked. The original recipe called for shrimp, but since I’m allergic I substituted chicken instead.

Thai Coconut Noodles (GF)
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. Rice noodles
  2. 1-2 tablespoons coconut oil
  3. 1 green onion finely diced
  4. 1 tablespoon fresh ginger, chopped or grated (I used ginger paste)
  5. 2 garlic cloves, minced
  6. 2 tablespoons Thai Red Curry Paste
  7. ½ teaspoon turmeric
  8. 1 can coconut milk (I used a cup of regular coconut milk)
  9. 1 cup chicken broth
  10. 1 thinly sliced red bell pepper (I omitted)
  11. 2 tablespoons fish sauce
  12. 2 tablespoons GF soy sauce
  13. 2 ½ tablespoons sugar
  14. 1 tablespoon chili garlic sauce
  15. Shredded Chicken
  16. 1 lime
  17. Garnish with fresh basil or cilantro, bean sprouts, or thinly sliced red onions
  18. (I added chopped zucchini and spinach)
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  1. Boil the noodles according to the package
  2. While water is boiling, prep the green onions, ginger, garlic, and red bell pepper
  3. In a deep pan, heat the oil
  4. Add the green onions and ginger and saute, then add the garlic and red curry paste
  5. Add the coconut milk, water and chicken broth and bring to a simmer, stirring
  6. Once gently simmering add the bell pepper, soy, fish sauce, sugar and chili garlic sauce
  7. Add the shredded chicken and mix (I then added the spinach and zucchini.)
  8. Squeeze the lime
  9. Drain the noodles then toss the noodles right into the pan and mix well
  10. Garnish with fresh basil, bean sprouts, and thinly sliced red onion

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