Thai Coconut Rice Noodles With Chicken

READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
  • Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
  • Meanwhile, toast coconut if necessary.
  • Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
  • Heat oil in large pan until almost smoking.
  • Add chicken and stir-fry until almost done and nicely browned.
  • Add bell pepper and cook 1-2 minutes.
  • Add mushrooms and cook until they are tender.
  • Add chopped scallions, basil, and the juice of the lime and cook briefly.
  • Stir in sauce mixture and allow to heat.
  • Add cooked noodles and chopped cilantro and toss until thoroughly coated.
  • Allow to heat through then remove from heat.
  • Serve garnished with toasted coconut, chopped cashews, and minced chiles.
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