- 1 (8 ounce) package rice noodles
- boiling water to cover
- 1 tablespoon peanut oil
- 1 onion, chopped
- 1 zucchini, diced
- 1/2 cup sliced mushrooms
- 1 pound skinless, boneless chicken breast meat - cubed
- 3 tablespoons fish sauce
- 1 teaspoon green curry paste
- 2 tablespoons white sugar
- 1/2 (10 ounce) can coconut milk
- 2 tablespoons chopped cilantro
- Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
- Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
- Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
- Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.
03/17/2017
recipepes.com
Thai Chicken, recipe
PT15M
PT1H
5
455 calories
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