This Thai-inspired chicken and rice noodle is cozy, like a warm blanket on a chilly evening. We make it with rotisserie chicken and rice noodles available in most grocery stores, plus easy-to-find ingredients like red curry paste, fresh garlic, fish sauce, sesame oil, coconut milk, and fresh ginger. This chicken recipe is gluten-free and ready in less than 15 minutes. Enjoy!
Ingredients list for the Creamy Thai Chicken Noodles
- 1 lb (450g) rotisserie chicken, diced (or any cooked chicken leftovers you have on hand)
- 1 packet (8oz) pad Thai rice noodles
- 1 + 1 tablespoon vegetable oil
- 4 garlic cloves – grated
- 1 teaspoon grated ginger
- 4 cups low-sodium vegetable broth
- 1 can (14 oz/400 ml) unsweetened coconut milk – full fat
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon chopped chives and cilantro – for serving
Why you’ll love this Creamy Thai Chicken Noodles
- It’s super quick to make: using rotisserie chicken (or leftover chicken from another recipe) saves up a lot of time, and the rice noodles usually cook in only 5-7 minutes while you’re prepping the other ingredients.
- The combo of red curry paste and coconut milk is super flavorful – you really get the most out of two super simple ingredients.
- This chicken noodle recipe is quick enough for lunch or a busy night dinner when you have other plans than slaving in the kitchen!
Directions
1. Bring salted water to a boil in a large saucepan.
2. In the meantime, heat a skillet over medium heat with a tablespoon of oil. Add chicken to the skillet and cook on both sides for about 2-3 minutes total. Season with salt and pepper and set aside.
3. In a large pot or Dutch oven, heat one tablespoon of oil over medium. Add garlic and ginger and sauté for 30 seconds, until fragrant.
4. Pour in the vegetable broth and coconut milk. Add soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir until the red curry paste is dissolved. Bring to a boil and simmer the soup for 5 minutes.
5. Meanwhile, cook the rice noodles in the saucepan according to the package directions. Drain, rinse with cold running water, then drain again and set aside.
6. Add the cooked rice noodles and chicken to the pot with the soup and reheat for 2 minutes.
7. Divide the rice noodles and chicken between serving bowls and ladle the sauce over. Sprinkle fresh chives, cilantro, add a drizzle of sesame oil if you want, and serve the Creamy Thai Chicken Noodles immediately. Enjoy!
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Tips for the Thai chicken noodles recipe
- You can use yellow curry paste instead of red curry. This moves the dish toward a more Indian flavor profile.
- Make sure to rinse the rice noodles after cooking. This washes out the starch and avoids getting a mushy texture.
- If you want to try different proteins, this recipe works great with shrimp (see our Thai red curry shrimp noodle soup) or tofu.
How to keep the leftovers
You can keep any chicken noodle leftovers in an airtight container stored in your fridge for up to 2 days. Reheat gently in the microwave – you might want to add a tablespoon of water or two to loosen the sauce a little bit.
More chicken recipes you might like
- Instant Pot Creamy Chicken Soup
- Instant Pot Crack Chicken Spinach Soup with Cream Cheese and Bacon
- Slow Cooker Creamy Chicken Soup with Spinach Potato
- Instant Pot Fajita Chicken Soup
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