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Thai Coconut Rice Noodles With Chicken

  • 40minutes
  • 419calories

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Source: thai.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 ounces rice vermicelli or 16 ounces angel hair pasta or 16 ounces spaghettini, uncooked

  2. 2 tablespoons peanut oil

  3. 16 ounces boneless skinless chicken breasts , cut into bite sized pieces

  4. 1 cup light coconut milk (NOT Coco Lopez) or 1 cup regular unsweetened coconut milk (NOT Coco Lopez)

  5. 1/4 cup creamy smooth cashew butter or 1/4 cup peanut butter

  6. 1 tablespoon soy sauce

  7. 1 tablespoon fish sauce (or soy sauce if you prefer)

  8. 3 garlic cloves , minced

  9. 1/2 teaspoon mild curry powder

  10. 1 tablespoon brown sugar or 1 tablespoon palm sugar

  11. 1/2 teaspoon red cayenne pepper

  12. 4 cups baby portabella mushrooms , sliced (crimini)

  13. 1 red bell pepper , chopped

  14. 10 -12 scallions , sliced

  15. 2 tablespoons fresh basil , chopped

  16. 1 lime

  17. 1/2 cup roasted cashews , chopped

  18. 1/2 cup toasted coconut

  19. 1/2 cup chopped fresh cilantro

  20. 6 hot Thai chiles, minced

Instructions Jump to Ingredients ↑

  1. Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.

  2. Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.

  3. Meanwhile, toast coconut if necessary.

  4. Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.

  5. Heat oil in large pan until almost smoking.

  6. Add chicken and stir-fry until almost done and nicely browned.

  7. Add bell pepper and cook 1-2 minutes.

  8. Add mushrooms and cook until they are tender.

  9. Add chopped scallions, basil, and the juice of the lime and cook briefly.

  10. Stir in sauce mixture and allow to heat.

  11. Add cooked noodles and chopped cilantro and toss until thoroughly coated.

  12. Allow to heat through then remove from heat.

  13. Serve garnished with toasted coconut, chopped cashews, and minced chiles.

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