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!