Red Curry Noodles with Chicken
These red curry noodles make great use of canned Thai red curry paste, a versatile ingredient that packs a ton of flavor. This quick and easy noodle dish takes only a half hour to prepare.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz. boneless, skinless chicken thighs ((cut into thin strips))
- 1 teaspoon cornstarch
- Vegetable oil
- 3 tablespoons Thai red curry paste
- ½ cup coconut milk
- 1 pound fresh cooked egg noodles
- ½ of a red bell pepper ((thinly sliced))
- 2 cups bean sprouts
- 5 scallions ((cut into 2-inch lengths))
- Lime wedges
- 2 tablespoons peanuts ((chopped))
Instructions
- 1
Combine the raw chicken with 1 teaspoon of cornstarch and 1 teaspoon vegetable oil. Set aside while you prepare the rest of the ingredients.
- 2
When you’re ready to cook, heat a wok over medium high heat, and add a tablespoon of vegetable oil, along with the chicken. Stir-fry the chicken until opaque, remove from the pan, and set aside.
- 3
Add the red curry paste. Fry for one minute, and add the coconut milk. Add the noodles and stir-fry, loosening up the noodles as you go.
- 4
Add the red bell pepper and stir-fry for 1 minute. Add the cooked chicken, bean sprouts and scallions and cook for another 2 minutes, until the scallions are wilted.
- 5
Serve with lime wedges, and garnish with chopped peanuts.