Thai Coconut Rice Noodles With Chicken
March 02, 2013
"If you like Pad Thai you will love this. If you love Thai curries, you will love this even more. It's not really that spicy, so add chopped Thai chiles if you like it more hot. It makes a ton, so invite a few of your friends over and have a martial arts film fest. Everybody will be so happy."
- Serving Size: 1 (238.3 g)
- Calories 489.2
- Total Fat - 19.3 g
- Saturated Fat - 7.7 g
- Cholesterol - 66.8 mg
- Sodium - 518.1 mg
- Total Carbohydrate - 55.6 g
- Dietary Fiber - 8.2 g
- Sugars - 5.3 g
- Protein - 26 g
- Calcium - 66.6 mg
- Iron - 2.2 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.2 mg
Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
Meanwhile, toast coconut if necessary.
Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
Heat oil in large pan until almost smoking.
Add chicken and stir-fry until almost done and nicely browned.
Add bell pepper and cook 1-2 minutes.
Add mushrooms and cook until they are tender.
Add chopped scallions, basil, and the juice of the lime and cook briefly.
Stir in sauce mixture and allow to heat.
Add cooked noodles and chopped cilantro and toss until thoroughly coated.
Allow to heat through then remove from heat.
Serve garnished with toasted coconut, chopped cashews, and minced chiles.
Tips & Variations
No special items needed.