READY IN 35 mins

Thai Chicken

Read Reviews (12)

"This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change." — SAJA2003

Directions

Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 21, 2008

The flavor of this is very good. I doubled the green curry paste and added shredded carrots and red bell peppers for color. Also, I soaked my rice noodles in COLD water for 15 minutes, then cooked in hot curry sauce for approx 5 minutes - I think the hot water method would overcook them. Overall, a great recipe. Thanks!

—SunnyByrd

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Most Helpful Critical Review

Oct 27, 2009

I made few changes. I only had carrots and used egg noodles.I sauted chopped garlic and Ginger followed by adding only 1 tbsp fish sauce ,sugar ,and some soy sauce ( to kill the fishy smell).I added chicken into this mixture. Instead of adding coconut milk into chicken and noodles mixture, I added it to chicken mixture and let it simmer for few seconds for the flavours to blend in. I then added the noodles. Not a bad recipe. I will make it again.

—Brinacyl

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16 Ratings

May 20, 2009

This was pretty good but I had to add a bit of "flavor" to it. It MIGHT be because I accidentally messed up and bought a green curry sauce that already had coconut milk & fish sauce so I used 6 oz of that instead. The mixture tasted fine, but when I tasted it with the rice noodles it was bland. So I added salt/pepper and some chili garlic sauce for flavor & heat. After that it was great. I also included a diced red bell pepper. Next time I think I'll add ginger & garlic to the veggies while they cook.

—Diyeana

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Feb 23, 2009

We tried this with beef, and it turned out great! We added snow peas, shredded carrot, and bok choy to stretch it. I think next time i will try to cook it down or thicken it, though, as the sauce was a little too thin for our tastes. I was surprised how much flavor it had with the few ingredients called for. It didn't need any extra seasoning. We will definitely be back for another try, thanks for posting it!

—BC cowgirl

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Nov 28, 2009

Could've used a bit more kick in this curry, will add more pepper & curry paste next time. A delicious and healthy dinner, quick & easy too!

—Tikitorcher

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Oct 28, 2009

This was very tasty. My husband and I loved this recipe. I added some shredded carrots and used red onion for more flavor.

—Gilda H

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Aug 04, 2009

I have subtitled this Thai Chicken Alfredo :) my husband loved this dinner Thanks!!!

—braniff

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Nov 05, 2012

This was very good. I doubled the curry paste as well. Will make again.

—Gena

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Nutrition

Calories
502 kcal
25%

Carbohydrates
62 g
20%

Cholesterol
69 mg
23%

Fat
15.2 g
23%

Fiber
3.1 g
12%

Protein
30.2 g
60%

Sodium
1022 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 502
Calories from Fat: 137

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 8g 40 %
** Cholesterol 69mg 23 %
Sodium 1022mg 41 %
** Potassium 583mg 16 %
Total Carbohydrates 62g 20 %
** Dietary Fiber 3.1g 12 %
Protein 30.2g 60 %
** Sugars 11.1g
** Vitamin A 13 %
** Vitamin C 10 %
** Calcium 7 %
** Iron 29 %
** Thiamin 11 %
** Niacin 140 %
** Vitamin B6 41 %
** Magnesium 30 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.