with Fresh Ginger + a Rainbow of Vegetables

Dish Type - Entree
Serves - 4

Looking for a flavorful, hearty meal that’s both comforting and nourishing? This Coconut Peanut Curry Noodle recipe with chicken and vegetables brings together the richness of coconut milk, the nuttiness of peanut butter, and the warmth of Thai curry paste, all served over tender noodles. It's a perfect balance of flavors, easy to prepare, and customizable with your favorite vegetables! If you love Pad Thai - this is for you!!!!

Ingredients:

For the Noodles

• 300g rice noodles

For Chicken:

• 2 chicken breasts, see note

• 2 tablespoons oil (sesame or coconut oil)

• Salt and pepper to taste

• 1/4 tsp ground coriander

• pinch cayene pepper

• 1/4 tsp cumin

For the Sauce:

• 1 can (400ml) coconut milk

• 2 tablespoons Thai curry paste (any color) - this is my absolute favorite*

• 3 tablespoons peanut butter (smooth or crunchy)

• 2 tablespoons soy sauce

• 1 tablespoon fish sauce (optional)

• 1 tablespoon honey or brown sugar

• Chili paste like sambal olek or other spicy paste (if the thai curry isn’t hot enough)

• Juice of 1 lime

• 1/4-1/2 cup water (to thin)

For the Vegetables:

• 1 red bell pepper, thinly sliced

• 1 carrot, julienned or thinly sliced

• 1 zucchini, julienned or thinly sliced

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 1/2 onion, sliced

  • Other good choices - spinach, mushrooms, snap peas, green beans, etc!

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced or grated

Garnish:

• Fresh cilantro

• Lime wedges

• 1/4 cup peanuts, crushed (for garnish)

Instructions:

1. Cook the Noodles:

Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside. Usually these cook pretty fast - mine say to put in boiling water for 2-3 minutes - but check your package instructions!

2. Cook the Chicken:

• Option 1 - Oven Roast (preferred):

  • Preheat oven to 375º

  • Toss chicken with 1 Tbsp oil and spices to coat

  • Place on lightly oiled baking sheet and roast in oven for 20-25 minutes or until internal temperature of thickest part of chicken reaches 165˚F (74˚C)

  • Let cool slightly and thinly slice

• Option 2 - Slice and Cook in Pan:

  • Toss chicken with spices to coat

  • In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Cook for 5-7 minutes, until golden brown and cooked through. Remove and set aside.

3. Stir-Fry the Vegetables:

In the same pan, add the remaining oil. Sauté the garlic and ginger until fragrant, then add the vegetables and cook for 4-5 minutes until tender but still crisp. Set aside in another bowl so you can reuse pan.

4. Make the Sauce:

In the same pan, add the red curry paste and cook for 1-2 minutes to release the flavors. Stir in the coconut milk and peanut butter until smooth. Add remainder of ingredients - add water in small amounts to thin to desired consistency, and simmer for 5-7 minutes.

5. Combine and Serve:

Add the cooked noodles and vegetables to the sauce. Toss until everything is well-coated and heated through. Plate noodles, top with chicken. Garnish with fresh cilantro, lime wedges and crushed peanuts. Serve hot and enjoy!

*Note:

This curry paste is sold as 6 jars, which I would totally buy haha! If you see it in a store somewhere, definitely give it a try - it’s made in Portland, OR and is hands-down the best. The standard kind of curry paste are always great too. Can’t find pre-made paste? We don’t have it here either - here’s a great DIY recipe!

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