Description
Indulge in the delightful blend of Thai spices and creamy pasta with this easy-to-make Thai Chicken Pasta. Tender chicken, vibrant vegetables, and rich coconut milk create a dish that’s not just a meal but a memorable experience, perfect for weeknight dinners or entertaining guests. With bold flavors and comforting textures, this recipe will elevate your dinner table and impress everyone around it.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz wide rice noodles
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup fresh basil leaves (for garnish)
- 2 tbsp low-sodium soy sauce
- 2 tbsp red curry paste
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- Juice of 1 lime
- 4 cloves garlic, minced
- 2 tsp fresh ginger, minced
- Cilantro (for garnish)
Instructions
- Gather all ingredients. Slice bell peppers and carrots into thin strips; mince garlic and ginger.
- Heat oil in a large pan over medium heat. Sauté chicken for about 6-8 minutes until golden brown and cooked through. Set aside.
- Cook rice noodles according to package instructions until tender but firm. Drain and toss with a little oil to prevent sticking.
- In the same pan, add garlic, ginger, and red curry paste; sauté for about 1 minute until fragrant.
- Stir in coconut milk, soy sauce, and lime juice; let simmer for 5 minutes to meld flavors. Add cooked chicken and noodles; toss gently until well combined.
- Serve garnished with fresh basil leaves and cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: One bowl (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg