Thai Red Chicken Noodles
Thai Red Chicken Noodles
Ingredients
- 1 pack boneless chicken thighs
- 2 tins coconut milk
- 1 dash light soy sauce, big
- 1 dash dark soy sauce, big
- 1 lime, juice of
- 1 dash fish sauce
- 1 blob red Thai curry paste, big (Mae Ploy brand recommended)
- 1 red pepper, chopped
- 1 handful green beans, chopped
- 1 bunch spinach, large
- 1 handful bean sprouts
- 1 cornflour slurry, as needed, for thickening
- 1 pack udon noodles
For Serving
- 2 spring onions, chopped
- 1 lime, wedge
- 1 sprinkling sesame seeds, white and/or black
- 1 sprinkling nigella seeds, optional
- 1 sprinkling chili flakes, or chili crisp, optional
Instructions
- 1
Preheat your oven to 150-160°C (300-325°F).
⏱️ 10 min•🌡️ 155
- 2
Add the entire pack of boneless chicken thighs to a large oven-safe pot.
⏱️ 2 min
- 3
Pour in the 2 tins of coconut milk. Add a big dash of light soy sauce, a big dash of dark soy sauce, the juice of 1 lime, a dash of fish sauce, and a big blob of red Thai curry paste to the pot.
⏱️ 3 min
- 4
Add the chopped red pepper and chopped green beans to the pot.
⏱️ 2 min
- 5
Stir all the ingredients in the pot together with a wooden spoon until well combined.
⏱️ 2 min
- 6
Cover the pot with its lid and place it into the preheated oven. Cook for 2 to 3 hours, or until the chicken is cooked through and falling apart.
⏱️ 180 min•🌡️ 155
- 7
Once removed from the oven, if the sauce is not thick enough for your liking, add a cornflour slurry (cornflour mixed with a little cold water) to the pot, stirring constantly until the desired thickness is achieved.
⏱️ 5 min
- 8
Add the large bunch of spinach to the pot and stir until it has wilted.
⏱️ 2 min
- 9
Add the bean sprouts to the pot.
⏱️ 1 min
- 10
Carefully remove the cooked chicken pieces from the pot and place them in a separate bowl. Use two forks to shred the chicken.
⏱️ 5 min
- 11
Return the shredded chicken to the pot.
⏱️ 1 min
- 12
Add your favorite noodles (such as Udon noodles) to the pot, ensuring they are submerged in the sauce.
⏱️ 2 min
- 13
Cover the pot again and pop it back into the oven for 10 minutes to allow the noodles to cook and absorb all that lovely sauce.
⏱️ 10 min•🌡️ 155
- 14
Remove the pot from the oven. To serve, ladle the Thai Red Chicken Noodles into bowls.
⏱️ 2 min
- 15
Garnish each serving with chopped spring onions, a sprinkling of sesame seeds (white and/or black), optional nigella seeds, and optional chili flakes or chili crisp. Serve with a wedge of lime on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Chicken Noodles
- 1 pack boneless chicken thighs
- 2 tins coconut milk
- 1 dash light soy sauce, big
- 1 dash dark soy sauce, big
- 1 lime, juice of
- 1 dash fish sauce
- 1 blob red Thai curry paste, big (Mae Ploy brand recommended)
- 1 red pepper, chopped
- 1 handful green beans, chopped
- 1 bunch spinach, large
- 1 handful bean sprouts
- 1 cornflour slurry, as needed, for thickening
- 1 pack udon noodles
For Serving
- 2 spring onions, chopped
- 1 lime, wedge
- 1 sprinkling sesame seeds, white and/or black
- 1 sprinkling nigella seeds, optional
- 1 sprinkling chili flakes, or chili crisp, optional
Instructions
- 1
Preheat your oven to 150-160°C (300-325°F).
⏱️ 10 min•🌡️ 155 - 2
Add the entire pack of boneless chicken thighs to a large oven-safe pot.
⏱️ 2 min - 3
Pour in the 2 tins of coconut milk. Add a big dash of light soy sauce, a big dash of dark soy sauce, the juice of 1 lime, a dash of fish sauce, and a big blob of red Thai curry paste to the pot.
⏱️ 3 min - 4
Add the chopped red pepper and chopped green beans to the pot.
⏱️ 2 min - 5
Stir all the ingredients in the pot together with a wooden spoon until well combined.
⏱️ 2 min - 6
Cover the pot with its lid and place it into the preheated oven. Cook for 2 to 3 hours, or until the chicken is cooked through and falling apart.
⏱️ 180 min•🌡️ 155 - 7
Once removed from the oven, if the sauce is not thick enough for your liking, add a cornflour slurry (cornflour mixed with a little cold water) to the pot, stirring constantly until the desired thickness is achieved.
⏱️ 5 min - 8
Add the large bunch of spinach to the pot and stir until it has wilted.
⏱️ 2 min - 9
Add the bean sprouts to the pot.
⏱️ 1 min - 10
Carefully remove the cooked chicken pieces from the pot and place them in a separate bowl. Use two forks to shred the chicken.
⏱️ 5 min - 11
Return the shredded chicken to the pot.
⏱️ 1 min - 12
Add your favorite noodles (such as Udon noodles) to the pot, ensuring they are submerged in the sauce.
⏱️ 2 min - 13
Cover the pot again and pop it back into the oven for 10 minutes to allow the noodles to cook and absorb all that lovely sauce.
⏱️ 10 min•🌡️ 155 - 14
Remove the pot from the oven. To serve, ladle the Thai Red Chicken Noodles into bowls.
⏱️ 2 min - 15
Garnish each serving with chopped spring onions, a sprinkling of sesame seeds (white and/or black), optional nigella seeds, and optional chili flakes or chili crisp. Serve with a wedge of lime on the side.
⏱️ 3 min