Thai Curried Noodle Gueyteow Kak

Embark on a flavorful journey with Thai Curried Noodle Gueyteow Kak, a vibrant and aromatic dish that combines silky rice noodles with tender chicken in a rich, coconut milk-based red curry sauce. Infused with the warmth of turmeric and the punch of red curry paste, this dish is perfectly balanced with palm sugar, soy sauce, and fish sauce for a savory-sweet umami kick. Topped with fresh bean sprouts, zesty lime, crushed roasted peanuts, and fragrant cilantro, each bite is an explosion of textures and flavors. Ready in just 40 minutes, this Thai street food-inspired recipe is perfect for weeknight dinners or when you crave an authentic taste of Thailand. Serve it warm and let the bold, creamy curry wrap you in comfort!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 g Rice noodles
• 400 ml Coconut milk
• 3 tbsp Red curry paste
• 300 g Chicken thighs (boneless, skinless)
• 250 ml Chicken stock
• 2 tbsp Vegetable oil
• 2 Garlic cloves, minced
• 2 Shallots, thinly sliced
• 1 tsp Ground turmeric
• 1 tbsp Palm sugar (or brown sugar)
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 150 g Bean sprouts
• 4 Lime wedges
• 20 g Fresh cilantro (coriander leaves)
• 30 g Crushed roasted peanuts

Directions

Step 1

Soak the rice noodles in warm water for 20 minutes or until softened, then drain and set aside.

Step 2

Slice the chicken thighs into bite-sized strips and season lightly with salt.

Step 3

Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sliced shallots, cooking until fragrant and lightly golden.

Step 4

Stir in the red curry paste and ground turmeric, cooking for 1-2 minutes to release the aromas.

Step 5

Add the chicken strips and cook until browned on all sides, about 4-5 minutes.

Step 6

Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.

Step 7

Add the palm sugar, soy sauce, and fish sauce, stirring until the sugar dissolves.

Step 8

Add the softened rice noodles to the pan, tossing to coat in the sauce. Cook for 2-3 minutes until heated through and the noodles absorb some of the liquid.

Step 9

Remove from heat and divide the noodles and curry into serving bowls.

Step 10

Top each bowl with bean sprouts, fresh cilantro, crushed roasted peanuts, and a squeeze of lime juice. Serve immediately and enjoy!

Nutrition Facts

Serving size	1654.4 grams (1654.4g)

Amount per serving	% Daily Value*
Calories	1754

Total Fat 79.00g	101%
Saturated Fat 15.40g	77%
Polyunsaturated Fat 17.00g
Cholesterol 342mg	114%
Sodium 4490mg	195%
Total Carbohydrate 154.80g	56%
Dietary Fiber 12.50g	45%
Total Sugars 53.60g
Protein 111.40g	223%

Vitamin D 0IU	0%
Calcium 218mg	17%
Iron 11mg	60%
Potassium 2145mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 25.1%

Carbs: 34.9%