Crunchy Coconut Chicken Noodles features a velvety coconut sauce infused with zesty lime and a hint of Thai pepper, served over egg noodles alongside shaved carrots, bell peppers, tender chicken, and fresh cilantro, all garnished with a delightful crunchy pistachio topping.
Crunchy Coconut Chicken Noodles is highly influenced by Thai cuisine. There are many typical elements, like lemongrass and coconut milk, but no ginger or strong curry. No peanut butter, *Satay, or hoisin sauce either. I really wanted to highlight the coconut flavour, often overpowered by other sauces or ingredients. I also wanted to counterbalance all that coconut sweetness with freshness and no better ingredients than lime and lemongrass!
Pistachio Yum
I love pistachios! I would put them in every dish if I could! And though I needed some crunch texture to make this Coconut Chicken Noodles dish whole, I’ve used fancy pistachios instead of the obvious peanuts! A pure delight! Not only do they bring in this special touch, but also colour and texture! If your wallet allows it, they are divine in this dish.
Noodles
I’ve used an Asian type of egg noodles for this dish, but it could be a nice rice, udon, sweet potato, quinoa, Shirataki, soba, or any noodles you like. Some noodles are healthier than others, some without much calories or gluten. The main idea here is the sauce and toppings.
Variations
If you are not a big chicken fan, this dish will do just as well with lovely shrimp or tofu. Typically, for instance, in a Pad Thai, you would find some peanuts on top to give this fun crunch to the noodles. If you like this salty crunch, you can switch the pistachios for salted peanuts or almonds!
Extra Toppings
I like accommodating everyone at the table; a central plate with a few extras like extra pistachios, cilantro, hot Thai chilli pepper, and lime is a great way to make everyone happy. I love a lot of fresh cilantro in this meal, but around 20% of people think it tastes like soap. To play it safe, especially for new guests for whom you don’t always know their personal likes and dislikes. You could add some fresh basil, mint, peanuts, coconut flakes, etc. This way, everyone’s happy!
Other Noodles Dishes
- PHO BO WITH SPINACH AND SHIITAKE
- QUINOA PASTA SALAD WITH SHRIMP CEVICHE
- COCO AND LEMONGRASS VERMICELLI SHRIMP BOWL
So, let’s get that smooth coconut flavour going!
Crunchy Coconut Chicken Noodles
Ingredients
- 2 chicken breasts
- 400 g noodles
- 250 ml coconut milk
- 2 tbsp coconut oil
- 2 mini bok choy
- 1 red pepper
- 1 carrot
- 1 stalk of lemongrass
- 2 kaffir lime leaves
- 1 tbsp fish sauce (or salt)
Toppings
- 2 handful pistachios
- 2 limes
- 1 handful fresh cilantro
- Thai chilli peppers
Instructions
- Cut the chicken breats into small cubes, season it with salt and pepper.
- Cut the pepper and carrot finely with the help of the peeler, cut the Bok Choy into two and wash under running water.
- Bring a wok to high heat, add the coconut oil, the chicken, lemongrass and stir fry until the chicken is cooked, about 5
- Lower the heat to medium-low, add the kaffir lime and coconut milk and let it simmer for 5 minutes.
- During that time cook the noodles following the instructions.
- When the noodles are al dente, add them to the wok with the vegetables (pepper, bok choy, carrots) and fish sauce or salt and let it cook a minutes before serving.
- Serve with the toppings on the side for people to choose.
Notes
Nutrition
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