Thai Coconut Chicken and Noodles

Yield: 4 servings

This dish is great for a weeknight – simple, saucy and delicious. Enjoy!


  • 10 ounces udon or soba noodles
  • 2 teaspoons grape seed oil
  • 2 tablespoons minced garlic
  • 1/4 cup minced shallots
  • 12 ounces boneless, skinless chicken breasts, thinly sliced cross-wise
  • 1 1/2 tablespoons Thai red curry paste
  • 1 14-ounce can lite coconut milk
  • 1 teaspoon agave nectar
  • 1 tablespoon each lime juice, reduced sodium soy sauce and fish sauce
  • 1/2 cup each sliced green onions, cilantro leaves and basil
  • 1/2 teaspoon sriracha or other hot sauce
  • 4 cups baby spinach


  1. Bring a medium sauce pan of water to a boil. Add noodles and cook for 4 minutes until soft. Drain and set aside.
  2. Heat oil in a wok or large frying pan over high heat. Add garlic and shallots and cook until fragrant, about 30 seconds. Add the chicken, curry paste and half the coconut milk.
  3. Stir well to combine and return to a boil for about 5 minutes to reduce and thicken. Stir in remaining coconut milk, agave nectar, lime juice, soy sauce and fish sauce. Bring to a boil, reduce heat and simmer for about 2-3 more minutes.
  4. Add the noodles, green onions, cilantro,basil and sriracha sauce to the wok/pan. Toss to coat. Season to taste with salt – may not be necessary.
  5. Place 1 cup of baby spinach into each of 4 shallow bowls. Top with chicken and noodles. Enjoy!


Adapted from Sunset Magazine 


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