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    Thai Curried Noodle Bowl


    Source of Recipe


    country home

    List of Ingredients




    12 to 14 oz. wide rice stick noodles (bånh pho)
    1 Tbsp. cooking oil
    ¾ cup coarsely chopped carrots
    1 cup sliced fresh shiitake mushrooms, stems removed, or white mushrooms
    ¾ cup coarsely chopped red sweet pepper
    2 green onions, bias-sliced into ¼-inch pieces
    1 14-oz. can regular or reduced-fat unsweetened coconut milk
    3 to 4 tsp. red curry paste
    1½ tsp. sugar
    2 cups cooked chicken, cut or pulled into bite-size pieces
    1 Tbsp. lime juice
    ¼ cup chopped dry-roasted peanuts
    2 Tbsp. snipped fresh cilantro

    Recipe



    Cook noodles in lightly salted boiling water in a large Dutch oven for 5 minutes. Drain and return pasta to pan; keep warm.

    Meanwhile, in a large skillet heat oil over medium-high heat. Add carrots; stir-fry for 3 minutes. Add mushrooms, sweet pepper, and green onions; stir-fry for 2 minutes more. Add coconut milk, curry paste, and sugar. Reduce heat to medium, stirring until combined. Add chicken, lime juice, and cooked pasta; heat through. Remove from heat. Add peanuts and cilantro. Toss gently to mix. (Mixture will thicken as it stands.)

    Transfer pasta mixture to a warm serving bowl. Serve immediately. Makes 4 main-dish servings.

 

 

 


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