Spicy Thai Noodle Bowls

5 from 2 reviews


  • 1 tablespoon freshly grated (or finely minced) ginger
  • 1 bunch green onions (scallions), thinly sliced
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken (you can use breasts or thighs, it doesn’t matter)
  • 1 teaspoon red curry paste
  • 5 cups chicken stock
  • 1/2 teaspoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce (Tamari if you want gluten free)
  • 7 oz of rice noodles (can be a little more or less)
  • Cilantro, bean sprouts, and thin sliced spicy peppers (if you want it REALLY hot) for garnish


  1. Heat a pan to medium high heat with some coconut oil (vegetable or canola will also work)
  2. Season your chicken with salt and pepper
  3. Brown your chicken in the pan (it doesn’t have to be cooked through) and set aside onto a plate
  4. Add your ginger, garlic, and scallions to the same pot and stir for a few minutes, until the veggies have softened
  5. Add the curry paste and stir together, let this cook for another minute
  6. Add the chicken stock and, using a wooden spoon, scrape the bits off the bottom of the pot that have stuck from the chicken and vegetables
  7. Bring this mixture to a boil and reduce to a simmer
  8. Add the chicken back into the pot, and simmer for 25 minutes
  9. Meanwhile, bring a separate pot of water to a boil
  10. When boiling, add your rice noodles and cook for 5 or so minutes, until soft but not mushy (follow package instructions if it tells you differently)
  11. When your broth is finished simmering, add your fish sauce, brown sugar, and soy sauce
  12. Remove the chicken to a plate and shred using 2 forks. Add it back into the broth
  13. When your noodles are done cooking, drain them in a colander and add them to the broth (to have more control over the amount noodles to broth, you can add plain noodles into each bowl and ladle broth on top of that.)
  14. Garnish with cilantro and bean sprouts. If you want to kick the heat up another notch, also top with thinly sliced spicy peppers (red jalapeno is what’s photographed).