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Thai Red Curry Chicken & Prawn Noodles

These Thai Red Curry Chicken & Prawn Noodles combine chewy egg noodles with tender marinated chicken, juicy prawns, crunchy vegetables and a fragrant Thai red curry sauce. A quick and flavour-packed stir-fry that's perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 170 g chicken thigh cut into bite-sized pieces
  • ½ tsp sugar
  • ¼ tsp salt
  • 2 tsp fish sauce
  • ¼ tsp white pepper
  • 1 tbsp cornstarch
Noodles
  • 1 tbsp vegetable oil
  • 200 g cooked egg noodles
  • 80 g defrosted peeled prawns approximately 12 pieces
  • ½ red bell pepper thinly sliced
  • 2 tbsp fish sauce
  • 1 tbsp Thai red curry paste
  • 50 ml coconut milk
  • 100 g beansprouts
  • 1 scallion cut into 2-inch pieces
  • 30 g crushed or chopped peanuts for garnish

Method
 

  1. Marinate the chicken: Cut the chicken thigh into bite-sized pieces. Add the chicken to a bowl with the sugar, salt, fish sauce, white pepper and cornstarch. Mix well until evenly coated. Set aside for at least 10 minutes while you prepare the remaining ingredients.
  2. Prepare the prawns and noodles: Make sure the cooked egg noodles are separated and ready to stir-fry. Pat the defrosted prawns dry with kitchen paper.
  3. Cook the chicken: Heat a wok over medium-high heat and add the vegetable oil. Once hot, add the marinated chicken and stir-fry for 3–4 minutes, until cooked through and lightly golden.
  4. Fry the curry paste: Add the Thai red curry paste to the same wok and stir-fry for about 1 minute, until fragrant.
  5. Add the coconut milk: Pour in the coconut milk and fish sauce. Stir well to combine with the curry paste.
  6. Add the noodles: Add the cooked egg noodles and toss well, loosening the noodles as they cook so they become evenly coated in the curry sauce.
  7. Add the vegetables and prawns: Add the sliced red bell pepper and stir-fry for 1 minute. Add the cooked chicken and prawns, then toss for another 1–2 minutes until the prawns are heated through.
  8. Add the beansprouts and scallion: Stir in the beansprouts and scallion pieces. Cook for another 1–2 minutes, until the vegetables are just tender but still slightly crisp.
  9. Serve: Divide the noodles between bowls and garnish generously with the crushed chopped peanuts. Serve immediately.

Notes

  • Chicken: Chicken thigh works particularly well as it stays tender during stir-frying. Cut into small, even pieces so it cooks quickly.
  • Noodles: Use pre-cooked egg noodles for convenience. If using dried noodles, cook according to the packet instructions and drain well before stir-frying.
  • Prawns: Make sure frozen prawns are completely defrosted and drained before adding them to the wok.
  • Spice level: Thai red curry paste can vary in heat. Add more or less depending on your preferred spice level.
  • Vegetables: Keep the beansprouts slightly crisp for extra texture.
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