Today I bring you my latest kitchen creation .. Thai Chicken Noodles. This is a Thai inspired dish that is fragrant, creamy and packed full of flavor. Through my research with Thai dishes, I have come to discover that it is all about the balance of flavors. I must say that this Thai chicken noodles, has that perfect balance of spicy, sweet, salty and sour. I can guarantee you that it will have you going back for more!
With the winter weather hitting Cape Town in full blast these past few weeks (although I am not sure what to make of the heatwave we currently experiencing), I have been feeling for delicious comfort foods that fill and warm the belly. I must be honest, I am not really a big fan of pasta dishes and it is never my first choice when choosing a meal, but there is a huge BUT because when it comes to Thai noodles I cannot resist. I am an absolute lover of spicy foods and that mixed with the aromatic Thai flavors is like a match made in heaven.
I have never personally visited Thailand but on my travels I always find myself gravitating towards Thai restaurants or takeaways. When it comes to Thai food there are so many choices and each dish has its own unique taste and flavor. These amazing experiences have added to my love for Thai food.
Recently when visiting a Woolworth’s store I stumbled upon a whole section dedicated to Thai Cuisine. I absolutely love what Woolworths is doing, as it is like a one-stop shop, so if you want to cook anything Thai you head straight there. Their selection of ingredients is also pretty varied which is awesome. I found myself buying a few ingredients and this is where my experimenting in the kitchen began.
This Thai Chicken Noodle recipe is super easy to make and it can literally be made in one pot from start to finish. Here are a few suggestions.
- Chicken breast fillets can be replaced with chicken thigh meat fillets.
- Tamari can easily be replaced with Soya Sauce at a 1:1 ratio. I make use of Tamari as it is wheat and gluten free and a great alternative to Soya Sauce with little taste variation.
- Just as a side note, I really do appreciate spicy foods but not everyone shares this love of spicy food. If you are also a fan of all things spicy then I am sure that you will enjoy the “Spicy Thai Sauce” that I add on the side for an extra bit of heat. I make this sauce ahead of time as the heat level increases on standing. Give it a try and let me know what you think!
This Thai chicken noodle recipe is currently one of my favorite dishes and when making it for my family it was an absolute hit. This dish reminds me so much of our local Thai takeaway so my suggestion to you is, why not take a break from takeaways and eat in as you won’t be sorry!
Thai Chicken Noodles
Thai Chicken Noodles
- 340 Grams Rice Noodles
- 2 Tablespoons Sesame Oil
- 2 Large Onions (Chopped)
- 500 grams Chicken Fillets (Chopped)
- 3 Cloves Garlic (Grated)
- 1 Tablespoon Ginger (Freshly Grated)
- 2 - 3 Tablespoons Red Thai Curry Paste [Depends on preference of spiciness]
- 1 Stalk Lemongrass (Split through)
- 2 - 3 Lime Leaves
- 1 Teaspoon Paprika
- 3 Medium Dates (Chopped)
- 1/4 Cup Brown Sugar
- 1 1/2 Cans Coconut Milk
- 1/4 Cup Tamari
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Lime Juice (Freshly squeezed)
Spicy Thai Sauce (Optional)
- 2 Tablespoons Tamari
- 1 Tablespoon Fish Sauce
- 1 Teaspoon Brown Sugar
- 3 Medium Chillies, sliced
Thai Chicken Noodles
- Heat the sesame oil over medium heat and fry the onions until soft and translucent.
- Add the cubed chicken and stirfry for 10 minutes.
- Add the garlic, ginger, Thai red curry paste, lemongrass, lime leaves, paprika and dates to the pot and saute for 5 minutes.
- Add the brown sugar, coconut milk, tamari, fish sauce and lime juice. Bring the sauce to a gentle simmer and cook for 20 - 25 minutes.
- In the meantime prepare the rice noodles - Place the noodles in a large bowl. Pour boiling water over to cover the noodles. Soak for 5 minutes, then rinse under cold water. The noodles will be softened but not cooked.
- Add the noodles to the sauce once ready. Turn up the heat and stirfry for 5 minutes until the noodles absorb the sauce. You will be left with creamy Thai chicken noodles.
- Garnish with chopped coriander and spring onions. Serve immediately and add some "spicy condiment" if you prefer your food a bit spicier!
Spicy Thai Sauce
- Add tamari, fish sauce and brown sugar to a bowl. Stir until the brown sugar is dissolved and then add the sliced chillies. Let it stand to allow the flavour to develop. Serve as desired - depending on spiciness required!
- Tamari can be replaced 1:1 with Soya Sauce