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Green Curry Pad Thai Noodles with basil

Green Curry Pad Thai Noodles with Basil

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Soak the Noodles

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.