Thai Curry Noodles

This recipe is from a local paper in my city.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 12  ounces  rice stick  noodles
• 1  tablespoon  oil
• 3⁄4 cup  chopped carrot
• 1  cup  sliced shiitake mushroom
• 3⁄4 cup  chopped  red pepper
• 2  scallions, chopped
• 14  ounces unsweetened coconut milk
• 4  teaspoons red curry paste
• 1 1⁄2 teaspoons sugar
• 2  cups  chopped  cooked chicken (optional)
• 1  tablespoon lime juice
• 1⁄2 cup  chopped  dry roasted peanuts
• 2  tablespoons  chopped fresh cilantro

Directions

1. Cook noodles in lightly salted water for 5 minutes.
2. Drain & keep warm.
3. In a large skillet, heat oil over medium heat. Add carrots, stir fry for 3 minutes, add mushrooms, pepper and scallions. Stir fry for 2 minutes. Add coconut milk, curry paste and sugar. Reduce heat and stir to combine. Add chicken (optional) lime juice and pasta. Heat through. Remove from heat, add peanuts & cilantro. Toss gently to mix. Serve immediately.