Creamy Thai Chicken Noodles

This creamy one-pan noodle Thai green curry is colourful and fun with a hint of spice. It is a gentle way to introduce children to spicier foods and is packed with protein from the chicken, chicken stock, edamame beans, egg noodles and peanuts. For teens or adults, you can up the amount of Thai green curry paste for a zippier dish!
Find the gluten-free, soya-free, egg-free and nut-free options in the notes below, as well as the vegetarian option.
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Creamy Thai Chicken Noodles
Ingredients
- 120 g Edamame Beans (frozen and ready cooked)
- 2 Spring Onions
- 1 Carrot (large)
- 2 breasts Chicken
- 2 tsp Olive Oil (or coconut oil)
- 130 g Noodles (medium egg noodles)
- 1 tsp Ginger (freshly grated root)
- 3 tsp Thai Green Curry Paste
- 300 ml Coconut Milk
- 300 ml Chicken Stock (or bone broth, ideally fresh)
- 30 g Peanuts (chopped)
- 2 tsp Coriander (fresh, chopped)
Instructions
- Everything comes together quickly, so the first job is to spend a few minutes getting all the ingredients prepped.
- Weigh out the edamame beans. Wash and finely slice the spring onions. Top, tail and peel the carrot, then use the peeler to create carrot ribbons. Cut the chicken breast into thin strips, approximately 1cm across.
- Set a medium-sized non-stick frying pan over a medium heat and add the olive oil to the pan. Add the chicken strips and stir fry for 5minutes, until just cooked. Add the Thai green curry paste, freshly grated ginger root and spring onions to the pan. Cook for three more minutes, stirring all the time.
- Pour the coconut milk and the chicken stock into the pan and bring it up to a bubbling simmer.
- Add the egg noodles, breaking them up to submerge them into the liquid – the noodles will soften quickly as they begin to absorb the gently spiced coconut milk and stock.
- Continue to simmer for 8 minutes, stirring frequently. The liquid should be mostly absorbed, but if it is too dry you can add a little more coconut milk or chicken stock at this point.
- Add the edamame beans and carrot ribbons to the pan and cook for a further 2 minutes.
- Divide the noodles and place onto plates or into bowls, and garnish with the chopped peanuts and coriander to serve.
This was absolutely delicious, I added in some more veg and more green curry paste, it is going to become a family favourite. So quick and easy.