If you’ve ever found yourself torn between ordering green curry and pad thai at your favorite Thai restaurant, this dish is the delicious answer to your indecision. Green Curry Pad Thai Noodles with Basil combines the richness of creamy green curry with the chewy, sweet-savory punch of classic pad thai noodles. It's a beautiful fusion that delivers bold Thai flavors with the comfort of stir-fried noodles—perfect for Thai food lovers who crave something fresh but still nostalgic. Whether you're a fan of chicken thigh recipes or simply hunting down the best pad thai noodle recipe with a twist, this one's a keeper.
Green Curry Pad Thai Noodles with Basil
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Thai
Large skillet or wok Essential for stir-frying the ingredients quickly over high heat. A wok is traditional and allows for better heat distribution, but a wide skillet will work.
Medium saucepan For heating and reducing the curry sauce.
Mixing bowls Useful for prepping and holding ingredients before cooking.
Tongs or a wooden spatula To gently toss the noodles without breaking them.
Fine-mesh sieve Handy if you need to rinse your noodles or strain anything.
For the green curry sauce
- 2 tablespoons green curry paste Mae Ploy or Thai Kitchen are good options
- 1 can 13.5 oz full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon soy sauce
- Juice of 1/2 lime
For the pad thai noodles and stir-fry
- 8 oz dried rice noodles preferably flat, about ¼ inch wide
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken thighs, thinly sliced (you can substitute chicken breast if you prefer)
- 1 small red onion thinly sliced
- 3 garlic cloves minced
- 1 bell pepper julienned (red or yellow for color)
- 1 cup snap peas or green beans trimmed
- 1/2 cup Thai basil leaves regular basil can be used if Thai basil isn't available
- 2 eggs lightly beaten
- 1/4 cup chopped roasted peanuts for garnish
- Lime wedges for serving
Optional toppings
- Bean sprouts
- Sliced scallions
- Red chili flakes or Thai bird chilis for heat
Soak the Noodles
Start by soaking the rice noodles in warm water for about 25–30 minutes, or until they're soft but not mushy. Drain and set aside. This step is key for getting that signature chewy pad thai texture without overcooking them in the wok.
Make the Green Curry Sauce
In a medium saucepan over medium heat, add the green curry paste. Sauté it in a small spoonful of coconut cream (from the top of the can) until it becomes fragrant—about 1-2 minutes. Then pour in the rest of the coconut milk, fish sauce, palm sugar, soy sauce, and lime juice. Stir well and simmer for 5–7 minutes until slightly thickened. Turn off the heat and set it aside.
Cook the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add the sliced chicken thighs and cook until golden brown and fully cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.
Stir-fry the Vegetables
In the same skillet, add a bit more oil if needed. Sauté the onion, garlic, and bell peppers for 2–3 minutes until slightly softened. Add the snap peas and cook for another 2 minutes.
Scramble the Eggs
Push the veggies to one side of the pan and pour the beaten eggs into the other side. Let them set for a moment, then scramble and mix with the vegetables.
Add the Noodles and Sauce
Add the soaked noodles to the skillet, then pour in the green curry sauce. Toss everything together with tongs or a spatula to ensure the noodles are well-coated in the sauce.
Finish with Basil and Chicken
Return the cooked chicken to the pan and add the Thai basil leaves. Stir until everything is warmed through and the basil is wilted.
Serve
Plate the noodles hot and garnish with chopped peanuts, fresh bean sprouts, scallions, and chili flakes if desired. Serve with lime wedges on the side for a zesty finish.
Pairings
This bold, spicy-sweet noodle dish pairs beautifully with a few Thai-inspired sides or drinks:
- Thai cucumber salad: The cool crunch balances the heat from the green curry.
- Coconut sticky rice with mango: If you’re leaning into a full Thai feast, this is the dessert to go for.
- Thai iced tea or lemongrass lemonade: Sweet and refreshing drinks help tame the spice and round out the flavors.
- Grilled lemongrass chicken skewers: A light protein side that complements the richness of the curry sauce.
If you're planning a themed dinner, you could even kick things off with a small bowl of tom kha soup to start the night off right.
FAQs
1. Can I use chicken breast instead of chicken thigh?
Absolutely. While chicken thighs offer a juicier texture and hold up better in stir-fries, boneless, skinless chicken breast will also work just fine, especially if you're used to leaner chicken breast recipes.
2. How spicy is this dish?
Green curry is generally milder than red curry, but the heat can vary by brand. If you're spice-sensitive, start with 1 tablespoon of curry paste and add more to taste.
3. What if I can’t find Thai basil?
You can substitute regular sweet basil or even Italian basil. While it won’t have the exact same peppery kick, the flavor will still be fresh and aromatic.
4. Is this similar to an authentic pad thai recipe?
While this dish takes some liberties, it draws inspiration from both green curry and the traditional pad thai noodle recipe. It’s more of a creative fusion than a strict thai pad thai recipe, but it honors the essence of both.
5. Can I prep this dish ahead of time?
You can make the curry sauce and soak the noodles in advance. However, for the best texture, stir-fry everything just before serving. Leftovers reheat well too—almost like a homemade pad thai with an extra punch of curry flavor.
