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30-Minute Creamy Thai Chicken Noodles is the ultimate quick-and-easy gluten-free chicken dinner when you want something healthy and satisfying. Tender chicken, crunchy bok choy, earthy mushrooms, and sweet carrots all simmer together in the creamiest Thai-inspired sauce — rich with coconut, zesty lime juice, warm spices, and fresh herbs. It’s light yet indulgent, full of flavor, and on the table in just 30 minutes. Weeknight dinner win!
A Healthy and Delicious Gluten-Free Chicken Dinner
This creamy Thai chicken is a fun twist on classic comfort food — simple, vibrant, and full of fresh goodness. The sauce is thick and velvety, coating tender chicken, crisp bok choy, mushrooms, and carrots, all served over soft rice noodles for a satisfying gluten-free meal that everyone will love.
Quick, Flavorful, and Family-Approved
Switching up your weeknight routine has never been easier. This Thai-inspired creamy chicken dinner is packed with bold flavors from coconut milk, lime juice, and fresh herbs — all balanced in one delicious bowl. Your family will be impressed by how much flavor (and healthy goodness) you’ve packed into such a quick and easy meal.
Why You’ll Love This Thai Chicken Noodle Recipe
Naturally gluten-free with rice noodles
Ready in under 30 minutes
Creamy, comforting, and full of fresh veggies
Easily customizable with your favorite toppings
3 Simple Steps to Make Creamy Thai Chicken
You’ll be amazed at how quick and effortless this creamy Thai chicken recipe comes together. Start by coating tender chicken pieces with a flavorful mix of ginger, sesame oil, honey, tamari, and a hint of black pepper. The combination creates a tasty balance of sweet and savory.
Searing for Flavor
Heat a large skillet and sear the marinated chicken until golden and slightly caramelized. In the same pan, toss in the bok choy and let it char lightly along the edges — this adds a delicious smoky flavor, texture and a lovely green color.
Creating the Creamy Coconut Sauce
Once the chicken and veggies are set aside, it’s time to build the creamy sauce. Gently simmer coconut milk with tender vegetables until everything melds into a smooth, rich base. Finish with a squeeze of fresh lime juice and a sprinkle of fragrant herbs for a bright, Thai-inspired finish that ties all the flavors together beautifully.
Recipe Notes
Gluten-Free Options: This recipe is naturally gluten-free when made with tamari instead of soy sauce. Always double-check your rice noodles and sauces for certified gluten-free labeling.
Vegetable Swaps: Feel free to mix it up — bell peppers, snap peas, or baby corn work beautifully alongside or instead of bok choy and mushrooms.
Protein Alternatives: You can easily swap chicken for shrimp, tofu, or thinly sliced beef for a different twist on this Thai-inspired dish.
Coconut Milk Tip: Use full-fat coconut milk for a rich, creamy texture, or light coconut milk for a lower-calorie version that’s still delicious.
Spice Level: Adjust the heat by adding more or less chili flakes, red curry paste, or a drizzle of chili oil at the end.
Serving Suggestions
This creamy gluten-free Thai chicken is incredibly versatile and pairs beautifully with a variety of sides. For a light and healthy option, serve it over rice noodles or simple parsley rice to soak up every drop of the silky coconut sauce. You can also spoon it over cauliflower rice for a lower-carb twist or toss it with zucchini noodles for a fresh veggie version.
Topping Ideas
Take your bowl to the next level with your favorite toppings! Try fresh cilantro, sliced green onions, or a sprinkle of crushed peanuts for crunch. A drizzle of chili oil or a few slices of red chili adds a kick of heat, while a few extra lime wedges on the side brighten everything up.
Make-Ahead and Storage Tips
This Thai-inspired chicken dinner keeps wonderfully for quick lunches or meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or broth to keep the sauce creamy and smooth.
Final Thoughts
This creamy gluten-free Thai chicken noodles recipe is proof that weeknight dinners can be quick, healthy, and full of flavor. With tender chicken, vibrant vegetables, and a silky coconut sauce, it’s a one-bowl meal that’s sure to impress your family — and keep you coming back for seconds. Perfect for busy nights, meal prep, or anytime you want a comforting Thai-inspired dinner in under 30 minutes.
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Marinate and Sear the Chicken:
Toss the chicken with sesame oil, tamari, ginger, honey, and black pepper. Let it rest for 10 minutes. Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat, then brown the chicken on all sides. Remove chicken to a plate. Add the bok choy to the same skillet and cook until lightly charred, about 2 minutes. Transfer to a plate, keeping the bok choy separate.
2.
Build the Sauce Base:
In the same skillet, heat 1 tablespoon of oil and sauté shallots and garlic over medium heat until fragrant, about 1 minute. Stir in curry paste, fish sauce, and coconut milk, whisking to combine.
3.
Simmer with Veggies and Chicken:
Add broth (or water), carrots, mushrooms, and the chicken back into the skillet. Bring to a simmer, cover, and cook over low heat for 5 minutes. Stir in the bok choy, cilantro, basil, and lime juice, cooking 1–2 more minutes until the bok choy is tender but still vibrant.
4.
Serve with Noodles:
Divide rice noodles between bowls, then top with the chicken, vegetables, and creamy sauce. Finish with your favorite garnishes such as green onions, crushed peanuts, or extra herbs.
Nutrition Info
Estimated Nutritional Value (per serving) Calories: ~420–450 kcal Protein: ~32–35 g Fat: ~28–30 g Carbohydrates: ~12–15 g Fiber: ~3–4 g Sugar: ~5–6 g | Note: Nutritional values are estimated and can vary based on the specific ingredients and brands used. This information is automatically calculated and should be used as a general guideline only, not as medical or dietary advice.
Leave a Comment
Kristina
thank you Diane for sharing
Diane
This is SO delicious! To make life easier, I set up and prepared all ingredients first. I prefer mild spice so I only used 1/8 cup red curry paste. I also used baked spaghetti squash instead of noodles, which worked very well. Awesome recipe and recommend it highly!
Leslie
Yummy !!
Kristina
sounds delicious and thank you
Suzzie L.
I made this Thai recipe last night because I had all the ingredients. The sauce was super tasty and the vegetables were cooked just right, not overcooked. I also added snow peas and bell peppers. Thank you for this easy chicken recipe
Kristina
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