Thai Coconut Rice Noodles With Chicken Recipe

Name: Thai Coconut Rice Noodles With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 16 ounces angel hair pasta or 16 ounces spaghettini, uncooked; 2 tablespoons peanut oil; 16 ounces boneless skinless chicken breasts, cut into bite sized pieces; 1 cup light coconut milk (NOT Coco Lopez) or 1 cup regular unsweetened coconut milk (NOT Coco Lopez); 1/4 cup creamy smooth cashew butter or 1/4 cup peanut butter; 1 tablespoon soy sauce; 1 tablespoon fish sauce (or soy sauce if you prefer); 3 garlic cloves, minced; 1/2 teaspoon mild curry powder; 1 tablespoon brown sugar or 1 tablespoon palm sugar; 1/2 teaspoon red cayenne pepper; 4 cups baby portabella mushrooms, sliced (crimini); 1 red bell pepper, chopped; 10 -12 scallions, sliced; 2 tablespoons fresh basil, chopped; 1 lime; 1/2 cup roasted cashews, chopped; 1/2 cup toasted coconut; 1/2 cup chopped fresh cilantro; 6 hot Thai chiles, minced (optional)

Servings: persons

16 16 ounces angel hair pasta or 16 ounces spaghettini, uncooked
2 tablespoons peanut oil
16 ounces boneless skinless chicken breasts, cut into bite sized pieces
1 cup light coconut milk (NOT Coco Lopez) or 1 cup regular unsweetened coconut milk (NOT Coco Lopez)
1/4 cup creamy smooth cashew butter or 1/4 cup peanut butter
1 tablespoon soy sauce
1 tablespoon fish sauce (or soy sauce if you prefer)
3 garlic cloves, minced
1/2 teaspoon mild curry powder
1 tablespoon brown sugar or 1 tablespoon palm sugar
1/2 teaspoon red cayenne pepper
4 cups baby portabella mushrooms, sliced (crimini)
1 red bell pepper, chopped
10 -12 scallions, sliced
2 tablespoons fresh basil, chopped
1 lime
1/2 cup roasted cashews, chopped
1/2 cup toasted coconut
1/2 cup chopped fresh cilantro
6 hot Thai chiles, minced (optional)

1
Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
2
Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
3
Meanwhile, toast coconut if necessary.
4
Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
5
Heat oil in large pan until almost smoking.
6
Add chicken and stir-fry until almost done and nicely browned.
7
Add bell pepper and cook 1-2 minutes.
8
Add mushrooms and cook until they are tender.
9
Add chopped scallions, basil, and the juice of the lime and cook briefly.
10
Stir in sauce mixture and allow to heat.
11
Add cooked noodles and chopped cilantro and toss until thoroughly coated.
12
Allow to heat through then remove from heat.
13
Serve garnished with toasted coconut, chopped cashews, and minced chiles.

2044

kcal

Calories

Fat

345

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 16 16 ounces angel hair pasta or 16 ounces spaghettini, uncooked, 2 tablespoons peanut oil, 16 ounces boneless skinless chicken breasts, cut into bite sized pieces, 1 cup light coconut milk (NOT Coco Lopez) or 1 cup regular unsweetened coconut milk (NOT Coco Lopez), and more.

Yes, Thai Coconut Rice Noodles With Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Coconut Rice Noodles With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions