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Thai Curry Noodles

Sue Lau
Spicy Thai curried noodles with chicken
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Asian, Thai
Servings 3

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