NOODLES: Thai curry is delicious. Please try this version of it if you are a noodle-lover like I am.

THAI CURRY NOODLES:

 

 

 

½ pkg. (454g) dried rice stick noodles            

1 skinless and boneless chicken breast

veggie mix:

    1 each green and red bell pepper                

    2 carrots, cut into matchsticks

    2 broccoli stalks                                          

    1/2 lb. mushrooms, sliced

sauce:

    1 tbsp. fish sauce, oyster-flavoured sauce & soy sauce                              

    1 tbsp. sugar

    1 tbsp. curry paste

    14oz. can coconut milk

cooking oil

 

 

 

Cook rice-stick noodles according to package instructions. Drain and toss with 1 tbsp. cooking oil and a little salt. Set aside.

 

Cut chicken meat into strips and season with a little salt and pepper.

 

Cut peppers into halves, seed and cut into thin strips. Cut broccoli into florets and thin slices. Heat 1 tbsp. of oil over high heat in a large non-stick saucepan or wok. Cook vegetables together until tender but still crisp. Add salt and pepper to taste. Remove and set aside.

 

Heat 2 tbsp. oil over high heat until very hot. Add curry paste and cook for 1 minute, stirring constantly. Stir in coconut milk. Bring to a boil, reduce heat and simmer 2 minutes. Transfer sauce to a bowl, stir in the rest of sauce ingredients and set aside.

 

Re-heat pan with 1 tbsp. oil until hot.  Add chicken and cook for 1-2 minutes, or until no longer pink; then remove with slotted spoon. Add cooked vegetables to the pan, then the curry sauce. Bring to the boil and cook 5 minutes to heat through. Return chicken to pan together with the noodles. Toss together until well coated with sauce and cook until heated through.  Serve immediately.