Easy noodles

Loved this. Made it in slow cooker, threw everything together except for noodles. Used Santen ( coconut cream) to thicken it up. Microwave version also works well. Instead of noodles, jasmine rice is also very nice.

Quick and easy but somewhat bland. Use more curry paste or add more spices.

I've really enjoyed this recipe and despite my reservations I used the microwave method. I halved the recipe and I only cooked the chicken for 7.5 mins in total: I was surprised by how soft and tender it was. There was lots of left over 'soup' which I'll have with brown rice for a tasty healthy lunch. I used what veg I had in the fridge thinly sliced and lightly steamed. As well a sliced red bell pepper.

I had to make this in the microwave as I have no oven or hob at the moment. After reading all the comments, I did not make up the stock, but crumbled 2 veg stock cubes onto the stir fry veg, added a knob of butter and microwaved them for 1 minute before adding to the other ingredients, just to cook them a little bit. I was careful with the Thai red curry paste, but needed to add a little bit more after tasting. I used a table spoon of it (3 tea spoons) all in all. I soaked the noodles for about 10 minutes and I used the thinnest noodles I could. It has turned out very well and I will make it again. The stars are not clicking, but I would give it a 5 star rating.

I've made this recipe a number of times in the microwave now and it turned out perfectly, it is very runny but that's how most noodle dishes are here in Asia. This is something I prepare when I really don't want to spend ages in the kitchen, it's so quick and easy to make and it has a bit of a kick which is nice.

There's no mention about cooking the stir fry - is it just eaten raw?

problem with microwaves is they all work at different wattage what watt was the microwave set for 800 watt a 1000 watt cos it would make a huge difference to cooking times

I made mine in a wok and used coconut cream as suggested by TheCrickster. I thought it was really tasty and a nice twist on a normal stirfry. I didn't find the curry paste too hot but maybe that's just the brand I bought. I will definitely make this again.

Don't use the microwave, much better if you use a saucepan, and have straight to wok noodles. I use a bit of cornflour to thicken it up a bit. But would also say go steady on the curry paste, desert spoon rather than tbsp, quite powerful!

I loved this recipe but ended up doing it in the saucepan using thecrikster's instructions above. I did not mind it watery and had it like a soup. Real good comfort food and a great chicken soup alternative.