Thai Curry Noodle Recipe

Soak or cook noodles

If using dried flat rice noodles, soak them in warm water 20–30 minutes until pliable but still slightly firm. If package instructs to boil, cook according to package until al dente, drain, rinse with cold water, and set aside.

Prep protein

Season sliced chicken or tofu lightly with a pinch of salt. If using chicken, pat dry so it sears well. Keep refrigerated until ready to cook.

Heat 2 tbs vegetable oil in a large pot or deep skillet over medium heat. Add minced garlic, sliced shallot, and grated galangal (or ginger). Sauté 1–2 minutes until fragrant and softened, taking care not to burn the garlic.

Add 3 tbs red curry paste to the aromatics and cook, stirring, 1–2 minutes to bloom the paste and deepen the flavor.

Pour in 6 cups of stock, stirring to dissolve the curry paste into a smooth broth. Bring to a gentle simmer.

Stir in 1.5 cups coconut milk, 2 tbs fish sauce, 1 tbs soy sauce, and 1 tsp brown sugar. Simmer gently 5 minutes to combine flavors. Taste and add lime juice (1 tbs) and more fish sauce or sugar if needed to balance salty-sour-sweet.

Heat a separate nonstick skillet or wok over medium-high heat with a small splash (about 1 tbs) of oil. Add the seasoned chicken slices in a single layer and sear 2–3 minutes per side until cooked through and lightly browned. If using tofu, sear until golden on both sides, about 3–4 minutes per side. Remove and set aside.

In the simmering curry broth, add halved bok choy and sliced red bell pepper. Simmer 2–3 minutes until the greens wilt but remain bright and the pepper is slightly tender.

Return cooked chicken or tofu to the broth to warm through for 1–2 minutes.

Divide the prepared noodles among 4 serving bowls (drain and briefly rinse again if sticky).

Ladle the hot curry broth, vegetables, and protein over the noodles, ensuring each bowl gets an even amount of broth.

Top each bowl with bean sprouts, sliced scallions, Thai basil leaves, and chopped cilantro. Add optional thinly sliced red chili if extra heat is desired.

Garnish with crushed peanuts and a small drizzle (about 0.5 tsp) of sesame oil per bowl if using. Serve immediately with lime wedges on the side for squeezing.