Thai Style Red Curry Chicken Stir Fry Noodle

I love stir fry dishes period.  It can be just an entree dish with meat or something like this noodle dish. This is quick and easy stir fry dish that is great if you are looking for noodle dish that is fairly leaner and healthier.

Ingredients:

1 Thick Thai Rice noodle package

4 -5 tbsp Vegetable Broth

Handful Thai Basil

2 Green scallions

1/2 Lemon (squeeze juice) or 2 -3 tbsp lemon juice

1 Egg (scrambled)

2 tsp Thai red curry paste

2 tsp Fish sauce

1 – 2 cups Bean sprout

1 White onion (sliced)

3 shallots (minced)

3 Chicken thighs (boneless & skinless cut into thin slices)

Directions:

1.  Soak rice noodles in cold water for at least an hour or until noodles feel al dente and drain from water or just follow the instructions on how to prep and cook pasta and set aside.

2.  Cut chicken thighs into thin strips pieces so it can cook nice and fast.  Also marinate chicken with a 1/2 tsp sea salt and   1/2 tsp white pepper, then set aside.

3.  Cut up white onion, green scallions and mince shallots.

4.  Blanch bean sprouts by throwing them in a pot or wok of boiling water for 3-4 minutes.  Proceed to drain and set aside for later use.

5.  Scramble egg in a bowl.

6.  Mix together in a bowl fish sauce, red curry, lemon juice and vegetable broth until you get a nice liquid paste consistency.

7.  Add in egg to wok and ensure egg is spread across to cover the entire surface to form a nice omelette.

8.  Cut cooked scrambled egg omelette into thin strip pieces and set aside.

9.  Cook the marinated chicken strips and set aside on plate for later.

10.  Clean wok and add in oil.  Once oil is hot lower heat to medium heat and add in shallots to simmer for about 20 seconds.

11. Add in white onions and stir fry until it becomes translucent.

12.  Throw it rice noodles and mix it together with the onions. Add in a few sprinkles of water if noodle appears to be hard to help soften it up to make it easier to mix.

13.  Add in the red curry sauce prepared earlier into the noodles and continue to mix and stir until noodles are thoroughly mixed with the sauce.

14.  Add in chicken, Thai basil, green scallions and egg strips into the noodles and give it a final stir with medium high heat.

15.  Now it’s ready to serve.  Feel free to garnish with some Thai basil and add in your own condiments if desired.  I sometimes like to add some hot sauce for that extra heat. Enjoy!

Thai Style Red Curry Chicken Stir Fry Noodle

Ingredients:

1 Thick Thai Rice noodle package

4 -5 tbsp Vegetable Broth

Handful Thai Basil

2 Green scallions

1/2 Lemon (squeeze juice) or 2 -3 tbsp lemon juice

1 Egg (scrambled)

2 tsp Thai red curry paste

2 tsp Fish sauce

1 - 2 cups Bean sprout

1 White onion (sliced)

3 shallots (minced)

3 Chicken thighs (boneless & skinless cut into thin slices)

Directions:

1. Soak rice noodles in cold water for at least an hour or until noodles feel al dente and drain from water or just follow the instructions on how to prep and cook pasta and set aside.

2. Cut chicken thighs into thin strips pieces so it can cook nice and fast. Also marinate chicken with a 1/2 tsp sea salt and 1/2 tsp white pepper, then set aside.

3. Cut up white onion, green scallions and mince shallots.

4. Blanch bean sprouts by throwing them in a pot or wok of boiling water for 3-4 minutes. Proceed to drain and set aside for later use.

5. Scramble egg in a bowl.

6. Mix together in a bowl fish sauce, red curry, lemon juice and vegetable broth until you get a nice liquid paste consistency.

7. Add in egg to wok and ensure egg is spread across to cover the entire surface to form a nice omelette.

8. Cut cooked scrambled egg omelette into thin strip pieces and set aside.

9. Cook the marinated chicken strips and set aside on plate for later.

10. Clean wok and add in oil. Once oil is hot lower heat to medium heat and add in shallots to simmer for about 20 seconds.

11. Add in white onions and stir fry until it becomes translucent.

12. Throw it rice noodles and mix it together with the onions. Add in a few sprinkles of water if noodle appears to be hard to help soften it up to make it easier to mix.

13. Add in the red curry sauce prepared earlier into the noodles and continue to mix and stir until noodles are thoroughly mixed with the sauce.

14. Add in chicken, Thai basil, green scallions and egg strips into the noodles and give it a final stir with medium high heat.

15. Now it's ready to serve. Feel free to garnish with some Thai basil and add in your own condiments if desired. I sometimes like to add some hot sauce for that extra heat. Enjoy!