Chicken Curry Noodles is a crowd favourite, similar to the likes of laksa. The gravy is thick and concentrated, the noodles are fat with love and meaty pieces of chicken invite you to take a bite (or slurp!).Jump to Recipe
Chicken Curry Noodles is a dish that was born out of necessity in my kitchen. First off, you must know this about me; I am obsessed with Thai Food and Culture. I love the people, the country and the Pad Thai they sell on street corners. While my Singaporean stomach may not be quite primed for the gutsy street food of Bangkok, it still demands Thai food more than just occasionally. So you can imagine; this covid situation where I can’t travel to Bangkok has been pure torture.
But I digress; Thailand is when I first met Chicken Curry Noodles. It’s a popular street food; the noodles are almost a Chinese touch to this delicious dish. I made this dish after recently making my favourite Chiang Mai Chicken Curry. I made a large batch and there was so much leftover. Just the curry though, not much of the meat. Although I must confess at this point; I may have accidentally-on-purpose cooked the curry with a heavy hand in anticipation of having much leftover.
I went out to Sheng Siong, my local and very pleasing grocer, to get a batch of Kway Teow Noodles. It comes pre-cooked and ready to use.
You can, of course, make this with regular leftover chicken curry, it doesn’t necessarily have to be from Chiang Mai. Personally, I find that Chicken Curry noodles are great with curries that require you to blend a rempah for use, rather than the Indian version that uses curry powder.
If you’re not a fan of fat rice noodles like I am, you can always subscribe to the slimmer Pad Thai Noodles or even Bee Hoon Noodles. Both these varieties need to be rehydrated with water before use, however. Best to follow package instructions if you’re using them. Regardless of what noodles you use, remember that noodles drink up however much liquid you give them. This will in turn affect the texture of your finished dish.
This, essentially, is a dish made out of leftovers. So you can scurry up scraps from your fridge to throw in here, as I did with a few chicken fillets that were sitting pretty in the chiller. I have also added from greens and vegetables to make this both nutritious and delicious. I know I sound like I am an ambassador for HPB, but trust me vegetables go a long way in keeping you healthy.
Chicken Curry NoodlesCourse: MainCuisine: ThaiDifficulty: Easy
Chicken Curry Noodles is a crowd favourite, similar to the likes of laksa. The gravy is thick and concentrated, the noodles are fat with love and meaty pieces of chicken invite you to take a bite (or slurp!).
2 Tbsp Vegetable Oil
1 Tbsp Thai Chilli Shrimp Flakes
50g Chicken Breast, cut into cubes
2 Heads Xiao Bai Cai, stems removed
5 Baby Corn pieces, cut on the diagonal
200 to 300ml leftover Chicken Curry
300g Kway Teow Noodles (ready-to-eat)
You’ll need to;
- Heat the oil in a skillet over medium flame. To this, add the Thai Chilli Shrimp Flakes. This will fry for a bit, perhaps 3 mins. Then, add the chicken cubes and cook until the chicken becomes studded with chilli flakes.
- To this, add the greens, baby corn and about half of the leftover chicken curry. Cook till the greens soften. Then, add the fresh noodles and the remaining curry. Stir everything together for about 5 mins, until the noodles are heated through.
- Serve warm!