Thai Red Curry Noodles and Chicken Recipe

Preparation time: 25 minutes
Total cooking time: 10-15 minutes
Serves: 4-6

Ingredients:

- 200g (6 1/2 oz.) thick rice stick noodles
- 1 1/2 tablespoons oil
- 1 tablespoon red curry paste, ready-made paste
- 3 chicken thigh fillets, cut into thin strips
- 1-2 teaspoons chopped red chillies
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 100g (3 1/2 oz.) bean sprouts
- 1/2 cup (90g/3 oz.) roasted chopped peanuts
- 3 tablespoons crisp-fried onion
- 3 tablespoons crisp-fried garlic
- 1 cup (30g/1 oz.) coriander leaves

Directions:

1. Cook the noodles in some boiling water for about 2 minutes or so. Drain it and then toss with 2 teaspoons of oil to prevent them sticking together.

2. Heat all the remaining oil in a wok, add the curry paste and stir for about 1 minute or so, or until it becomes fragrant. Add all the chicken in small batches and stir-fry it for about 2 minutes or so, or until it becomes golden brown and return the chicken to the wok.

3. Add the chilli, the fish sauce and the lime juice and bring it to the boil and simmer for about 1 minute or so. Then add the bean sprouts and the noodles and toss them well. Arrange the noodles on a medium serving plate and sprinkle with the peanuts, the crisp-fried onion, the garlic and the coriander leaves. Then serve immediately.

Nutrition Value:

- Protein 15 g;
- Fat 11 g;
- Carbohydrate 9 g;
- Dietary Fibre 2 g;
- Cholesterol 25mg;
- Energy 812kJ (194cal)