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Thai Curried Noodle Bowl




Source of Recipe


country home


List of Ingredients




12 to 14 oz. wide rice stick noodles (b�nh pho)
1 Tbsp. cooking oil
� cup coarsely chopped carrots
1 cup sliced fresh shiitake mushrooms, stems removed, or white mushrooms
� cup coarsely chopped red sweet pepper
2 green onions, bias-sliced into �-inch pieces
1 14-oz. can regular or reduced-fat unsweetened coconut milk
3 to 4 tsp. red curry paste
1� tsp. sugar
2 cups cooked chicken, cut or pulled into bite-size pieces
1 Tbsp. lime juice
� cup chopped dry-roasted peanuts
2 Tbsp. snipped fresh cilantro



Recipe



Cook noodles in lightly salted boiling water in a large Dutch oven for 5 minutes. Drain and return pasta to pan; keep warm.

Meanwhile, in a large skillet heat oil over medium-high heat. Add carrots; stir-fry for 3 minutes. Add mushrooms, sweet pepper, and green onions; stir-fry for 2 minutes more. Add coconut milk, curry paste, and sugar. Reduce heat to medium, stirring until combined. Add chicken, lime juice, and cooked pasta; heat through. Remove from heat. Add peanuts and cilantro. Toss gently to mix. (Mixture will thicken as it stands.)

Transfer pasta mixture to a warm serving bowl. Serve immediately. Makes 4 main-dish servings.