Yummy Thai Noodles
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 12 ounces wide rice noodles, prepared as package directs for pasta, boiled, not soaked
- 2 tablespoons red curry paste
- 2 tablespoons peanut oil
- 3 eggs, lightly beaten, set aside
- 1 medium onion, chopped coarse
- 1 large carrot, peeled, thin sliced on the bias
- 2 cups broccoli florets
- 1 chicken breast, cut into julienne sized strips
- 3/4 lb medium prawns, deveined and shelled
- 1/4 cup light soy sauce
- 2 tablespoons fish sauce
- 1/3 cup natural-style peanut butter
- 1 tablespoon brown sugar, packed
- 1 cup chicken broth
- 1 cup light coconut milk
- 15 ounces straw mushrooms, drained
- 1/2 cup water
- 2 tablespoons sambal oelek
- 1 bunch scallion, part, cut on bias, for topping
Recipe
- 1 in large wok, mix and simmer 2 tablespoons red curry paste and peanut oil for 2 minutes, add chopped onion and saute over medium heat 4 minutes.
- 2 add chicken strips and saute, stirring, 3 minutes.
- 3 add sliced carrots and continue to stir and saute 4 minutes.
- 4 add broccoli florets, stir and saute three minutes more and add drained mushrooms.
- 5 meanwhile, lightly beat eggs and scramble well in small pan and set aside.
- 6 boil rice stix for 6 minutes, until just done to the bite; drain.
- 7 in large bowl, whisk together: 1/4 cup soy sauce, 2 tablespoons fish sauce, 1 cup chicken broth, 1 cup light coconut milk, the brown sugar, peanut butter, 1-2 tablespoons sambal, 1/2 cup water. pour into wok.
- 8 add shrimp and bring to simmer, stirring, until shrimp are just cooked through, opaque, and not in tight circles.
- 9 gently stir in scrambled eggs.
- 10 drain rice noodles, add to wok, and toss all with tongs or stir with wooden spoon till well mixed. add sliced scallions, toss. serve!
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