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Spicy Thai noodles in a dragon-print bowl with golden coconut curry broth, bok choy, carrots, and chicken, served with warm naan bread
Stephanie Longstreth

Spicy Thai Noodles

Spicy Thai noodles made in one Dutch oven — coconut milk, red Thai curry paste, turmeric, and linguine cooked right in the broth until the whole pot turns golden and fragrant.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: Thai
Ingredients Method Video Notes

Ingredients
  

  • 1 ½ lbs boneless chicken thighs or breasts cubed (or shrimp, or omit for vegetarian)
  • 3 tablespoons olive oil
  • 1 bunch bok choy or kale, roughly chopped
  • 1 large onion chopped
  • 1 ½ cups shredded carrot
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 tablespoon turmeric generous — use 2 tablespoons for deeper color
  • 2 teaspoons ground ginger
  • Black pepper to taste
  • 2 tablespoons soy sauce
  • 1 teaspoon honey
  • ¼ cup red Thai curry paste
  • 2 cans 13.66 oz each coconut milk
  • 4 –6 cups chicken broth or vegetable broth
  • 2 tablespoons fish sauce optional
  • Sriracha to taste
  • 16 oz linguine or rice noodles
  • Garnish: lime wedges cilantro, sliced shallots
  • Warm naan bread for serving

Method
 

  1. If using raw chicken or shrimp: toss with spices (turmeric, ginger, black pepper), soy sauce, and honey. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and cook until done. Remove and set aside.
  2. Add remaining 1 tablespoon olive oil to the pot. Add onion, bell pepper, carrot, and bok choy. Sauté 5–7 minutes until softened.
  3. Add garlic, turmeric, ginger, black pepper, soy sauce, honey, and red Thai curry paste. Stir to coat the vegetables.
  4. Pour in coconut milk and chicken broth. Add fish sauce if using and sriracha to taste. Bring to a boil.
  5. Add linguine and cook, stirring every 2 minutes, until noodles are done and have absorbed most of the broth, about 9–10 minutes.
  6. Add cooked chicken or shrimp back in and stir to warm through. (If using leftover rotisserie chicken, add it here.)
  7. Serve immediately in bowls with warm naan, lime wedges, cilantro, and sliced shallots.

Video

Notes

Noodles will soak up most of the broth by day two — reheat with a splash of chicken broth to loosen. The leftovers are incredible.
For vegetarian: skip the protein entirely and add spices directly to vegetables during the sauté step. Use vegetable broth and omit fish sauce.
Shrimp variation: keep shrimp separate if feeding a mixed crowd — cook in a separate pan and add to individual bowls at serving.