Thai Curry Noodles

Thai Curry Noodles, or Gang Kheow Won, is a spicy curried noodle stir-fry with vegetables, chillies, and chicken.

Thai Curry Noodles

Thai Curry Noodles

By Sue Lau | Palatable Pastime

Thai Curry Noodles (Gang Kheow Won) is my recipe of the day with the blogging group Sunday Funday. We join  up  once a week to post recipes on changing topics.

This week we are discussing and sharing recipes that use spicy chillies, chiles or hot peppers. I decided to share a favorite recipe of mine for spicy Asian style noodles with chicken.

Thai Curry Noodles

A local Thai place makes a version of this which they call “Spaghetti Gang Kheow Won”. Typically, gang kheow won refers to just a curry served with rice.

In making it for myself, I chose to use fresh Asian noodles instead of spaghetti, and not use typical Thai rice noodles (as you might for pad thai). The veggies are probably different. I know Thai eggplant, (the small round green ones) are used in the curry, but not in the noodles at the local place.

I added the long beans just because I find them interesting, and also a nice green veggie. Use fresh green beans if you need to, but long beans are not simply long green beans. They are slightly more fibrous and the flavor a tiny bit different.

Shiitake mushrooms are fantastic in this- I know they cost more, but they do weep less than white mushrooms. The green curry paste you can make your own or use your favorite brand.

I really enjoyed this version of noodles and it exceeded my expectations. It’s nice to have Thai noodles that aren’t as sweet as the usual Pad Thai or Pad Sieewe. I think if you are dieting, you might get by substituting shirataki noodles by rinsing them and adding to the coconut milk.

Sunday Funday

Sunday Funday

Cooking with  Chillies

Thai Curry Noodles

Thai Curry Noodles

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Thai Curry Noodles

Thai Curry Noodles

Sue Lau
Spicy Thai curried noodles with chicken
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Asian, Thai
Servings 3

Ingredients
  

Noodles

  • 9 ounces fresh Chinese wheat noodles or soft chow mein noodles (cooked and drained)

Stir-fry

  • 1/2 pound boneless chicken breast (thinly sliced)
  • 2 tablespoons cooking oil
  • 1 large onion (sliced)
  • 5 ounces fresh Chinese long beans or fresh green beans (chopped)
  • 4 ounces sliced shiitake mushrooms
  • 1 red bell pepper (sliced)
  • 3 cloves garlic (sliced or chopped)

Sauce

  • 14 ounces canned coconut milk
  • 1 cup chicken broth
  • 2 tablespoons green curry paste
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 1 teaspoon freshly grated ginger

Other

  • 3 scallions (chopped)
  • 1/4 cup chiffonade Thai Holy basil
  • 2 tablespoons chopped cilantro
  • 3 thinly sliced hot Thai chili peppers (optional)
  • lime slices and fresh basil (garnish)

Instructions
 

  • Cook noodles and drain; set aside.
  • While noodles cook, mix the sauce and set aside and have the other ingredients prepped and ready.
  • Heat oil in a deep skillet or wok skillet and stir-fry the chicken, onion, long beans, mushrooms, peppers, and garlic until chicken is cooked through.
  • Mix in the sauce with the chopped scallion and bring to a boil.
  • Add the cooked noodles, basil, cilantro and sliced Thai peppers and toss to mix.
  • Garnish with lime slices and extra fresh basil.

Notes

From the kitchen of palatablepastime.com

Thai Curry Noodles

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6 responses

    • I’ve noticed that a lot of them overdo it with the palm sugar. I like mine heavier with fish sauce and heat.

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