This recipe is so fun, and I love it even more because my brothers inspired me to make it. Both my older brother, Creighton, and my younger brother, Kai, love Thai yellow chicken. Kai often orders it from a restaurant near his house, and Creighton asks me to make a spicy curry at least once a week. I’ve made simple Thai Yellow curries before, but I’ve always served them with rice. Of course, rice is delicious (we LOVE rice), but it’s expected, especially from me. I wanted to create something different while still making a yellow curry, so I put on my thinking cap for a quick second and considered rice noodles. I rarely cook with rice noodles, but when I do, I always try to make a note to use them more. They come out delicious when used in a variety of recipes! Today I made them even more special by tossing the noodles in the yummiest garlic butter coconut sauce and combining them with chicken. It’s the most delicious bowl!
Now, on to the details
Step 1: to make the chicken To keep this process simple and fast, I decided to bake the chicken in the oven. Toss the chicken with a shallot, yellow curry powder, black pepper, and chili flakes. Then add either ghee or oil, fish sauce (or use tamari/soy sauce), and honey. Slide the chicken to one side of the pan. The vegetables go to the other side. I use asparagus, but broccoli works equally well. Cook the chicken and vegetables on the same pan for 15 to 20 minutes just to get the chicken cooked and crispy. While I love asparagus with this dish, you can really use whatever vegetable you have on hand. Broccoli or bell peppers would be my other top picks, but mushrooms would be great as well. Use whatever you’ve got! Step 2: the garlic noodles As the chicken is cooking, boil some rice noodles. While the noodles quickly cook, brown a bit of butter with lots of garlic. Then mix in creamy coconut milk and season the sauce with salt and pepper. Add the noodles to the sauce and toss. SO GOOD! For the noodles, I like to use vermicelli rice noodles, but you could use any variety of rice noodles or even angel hair pasta. The noodles are meant to be saucy, so once you toss them with the garlic butter sauce, be sure to serve them right away. Step 3: put it all together The noodles should be cooked by the time the chicken is done. Then, combine everything together. Spoon the noodles and sauce into bowls, then add the chicken and asparagus. Finish each bowl with a squeeze of fresh lime juice, fresh Thai basil, and green onions or cilantro. Enjoy immediately – this is simple, quick-cooking, and delicious! It’s a great spring and summer dinner you can serve on busy weeknights or to entertain over the weekend! Looking for other easy dinners? Here are some favorites: Baked Honey Balsamic Chicken Easy Greek Sheet Pan Chicken and Potatoes 30 Minute Spicy Indian Butter Chicken Sheet Pan Sticky Sweet and Sour Chicken Sheet Pan Chicken Gyros with Feta Tzatziki Creamy White Bean Lemon Pesto Orzo Soup Sheet Pan Honey Garlic Chicken and Feta Potatoes Lastly, if you make this Thai Basil Chicken and Garlic Butter Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
