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Golden Thai Curry Noodles with Coconut Milk
Golden Thai Curry Noodles are loaded with vegetables and protein and have become one of our go-to dishes at our favorite Thai restaurant. With a few simple tweaks, this stir-fry dish can easily be made gluten-free, vegan, vegetarian, Paleo and low-carb!
Prep Time
12 mins
Cook Time
12 mins
Total Time
30 mins
Servings: 6 servings
Calories: 464 kcal
Course:
Dinner
Cuisine:
Thai
Ingredients
- 3-4 Tbsp olive oil divided
- 1 lb. chicken breasts pounded to 1-inch thickness and cut into thin, 2-inch slices*
- 2 cloves garlic crushed
- 3 carrots cut into thin slices
- 1 red bell pepper cut into 1-inch slices
- 1 small sweet onion cut into 1-inch slices
- 2 eggs whisked**
- 1 ½ cup broccoli cut into florets
- 2 15-oz. cans coconut milk full-fat or light^
- 1 Tbsp. Sriracha or chili paste***
- ⅓ cup soy sauce Tamari, or liquid aminos
- 1 Tbsp. rice vinegar
Curry Spice Mix:
- 2 Tbsp. curry powder mild
- 2 tsp. Turmeric ground
- ½ tsp. Coriander ground
- ¼ tsp. ginger ground
- ¾ tsp. salt
- 2 Tbsp. coconut sugar or white sugar
- 8 oz. rice noodles cooked according to package directions**
- basil
- green onions
- limes
- See this recipe in Healthy Meal Plan #3
Instructions
- In a large skillet or wok place 1-2 tablespoons olive oil and chicken. Cook over medium heat for 5-6 minutes, or until chicken is almost cooked through. Remove chicken from skillet and place on a paper towel lined plate until ready to use.
- In the same skillet or wok place 1-2 tablespoons olive oil. Add garlic and saute for 1 minute over medium-low heat.
- Add carrots and saute for 1 minute. Add bell peppers and saute for 1 minute. Add onions and saute vegetables for 2-3 minutes.
- Push vegetables to the side of the skillet or wok. Add whisked eggs and scramble for 1 minute. Toss vegetables and eggs together.
- In a small bowl combine curry, turmeric, coriander, ginger, salt and sugar. Toss to combine.
- Add seasoning mix, 1 ½ cans of coconut milk, soy sauce, and vinegar to the skillet. Stir to combine.
- Add broccoli to skillet and cover with a lid. Let vegetables simmer for 5 minutes over medium-low heat.
- Stir in cooked noodles and stir until combined. Add additional coconut milk if needed.
- Serve with basil, green onions, and limes. Enjoy! See this recipe in Healthy Meal Plan #3.
Cup of Yum
Notes
- *For Paleo/low-carb, use zucchini noodles instead of rice noodles.
- **For vegan/vegetarian, substitute tofu for the chicken and leave out eggs.
- ***This amount may vary depending on your desired spice level.
- ^Lite coconut milk was used to determine nutrition values.
Nutrition Information
Calories
464kcal
(23%)
Carbohydrates
49g
(16%)
Protein
22g
(44%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Cholesterol
102mg
(34%)
Sodium
1327mg
(55%)
Potassium
660mg
(19%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5410IU
(108%)
Vitamin C
29.5mg
(33%)
Calcium
78mg
(8%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 464
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 102mg | 34% |
| Sodium | 1327mg | 55% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5410IU | 108% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 78mg | 8% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.