Thai Curry Noodles
Spicy Thai curried noodles with chicken
Ingredients
Noodles
- 9 ounces fresh Chinese wheat noodles or soft chow mein noodles (cooked and drained)
Stir-fry
- 1/2 pound boneless chicken breast (thinly sliced)
- 2 tablespoons cooking oil
- 1 large onion (sliced)
- 5 ounces fresh Chinese long beans or fresh green beans (chopped)
- 4 ounces sliced shiitake mushrooms
- 1 red bell pepper (sliced)
- 3 cloves garlic (sliced or chopped)
Sauce
- 14 ounces canned coconut milk
- 1 cup chicken broth
- 2 tablespoons green curry paste
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 1 teaspoon freshly grated ginger
Other
- 3 scallions (chopped)
- 1/4 cup chiffonade Thai Holy basil
- 2 tablespoons chopped cilantro
- 3 thinly sliced hot Thai chili peppers (optional)
- lime slices and fresh basil (garnish)
Instructions
- Cook noodles and drain; set aside.
- While noodles cook, mix the sauce and set aside and have the other ingredients prepped and ready.
- Heat oil in a deep skillet or wok skillet and stir-fry the chicken, onion, long beans, mushrooms, peppers, and garlic until chicken is cooked through.
- Mix in the sauce with the chopped scallion and bring to a boil.
- Add the cooked noodles, basil, cilantro and sliced Thai peppers and toss to mix.
- Garnish with lime slices and extra fresh basil.
Notes
From the kitchen of palatablepastime.com
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