Total Time
Prep 20 mins
Cook 25 mins

Well if you want something fairly quick to put together and is loaded with flavor, this is it. The Thai red curry paste adds such a wonderful flavor. It's pretty spicy, so don't make this is you don't like spicy. You can use less curry paste too, but it was perfect for us. The original recipe is from Allrecipes, posted by E. Maxwell using chili paste, but we prefer the Thai red curry paste instead. Hope you enjoy.

Ingredients Nutrition


  1. Cut and chop all vegetables and chicken before starting.
  2. Heat a large skillet over medium heat for 5-7 minutes.
  3. Add the sesame oil, canola oil and Thai red curry paste and saute for one minute.
  4. Add garlic and saute an additional minute.
  5. Add chicken and 1/4 cup of the soy sauce and saute until chicken is no longer pink, about 10.
  6. Remove mixture from pan and set aside and keep warm.
  7. In the emptied pan, combine the onion, cabbage, bell pepper and carrots. (you may need to add the cabbage a little at a time).
  8. Stir fry until cabbage begins to wilt.
  9. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.(You may want to serve the chicken mixture on top of the noodles instead of mixing the noodles into the chicken mixture.).
  10. Heat through.
  11. Serve with extra soy sauce if desired.
  12. Enjoy.


Most Helpful

I was trying to find something to make with Chicken that wasn't just boring grilled chicken. This was a wonderful recipe--even though when I went to retrieve the bag of preshredded cabbage from the fridge -- it was spoiled! I substituted broccoli and it was fine!! Delicious and I will definitely make it again WITH the cabbage!! It was very quick, too!

Kim S. April 27, 2012

This made a delicious dinner for us tonight. The directions were easy to follow. Made for PRMR.

Lavender Lynn September 10, 2011

Great combination of textures and flavors! The only change I made was to use some Mongolian Fire Oil in place of the sesame oil -- I had bought sesame oil the week before, but I misplaced it and didnt' find it again until after this was finished cooking :( ). I went with the soba noodles, too, which tasted great but gave the dish such an awful color (soba noodles are not the prettiest noodles out there, that's for sure!). In hindsight, I should have kept the chicken mixture and noodles separate for their photo op, then mixed them for serving. Oh well, it all tasted good, and that's what really matters anyhow! Thanks for posting! :) Made for The Queens of Quisine for ZWT6 Asia

Muffin Goddess June 01, 2010

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