Ingredients
Protein
- 1 pound chicken, boneless skinless, cut into strips
Vegetables & Aromatics
- ½ onion, chopped
- 1 red bell pepper, cut into strips
- 2 tablespoons ginger, minced
- 2 garlic cloves, minced
Liquids & Sauces
- 1 can coconut milk (about 13.5 oz)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce, gluten-free if desired
Spices & Sweeteners
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
Carbohydrates
- 5-6 ounces rice noodles, gluten-free if desired
Garnishes
- Lime wedges, for serving
- Sesame seeds, for serving
Instructions
- Prepare noodles: Cook the rice noodles according to package instructions until tender. Drain and set aside.
- Cook chicken and aromatics: Heat a pan or skillet over high heat. Add the chicken strips and cook for a few minutes on both sides until nearly cooked through. Add the chopped onion and red curry paste, stirring well to coat the chicken and soften the onions.
- Add vegetables and garlic-ginger mix: Add the red bell pepper strips, minced garlic, and minced ginger to the pan. Cook for about 1 minute until fragrant and the vegetables start to soften.
- Combine coconut milk and sauces: Pour in the coconut milk. In a separate small bowl, mix together the lime juice, fish sauce, soy sauce, and brown sugar until combined, then add this sauce mixture to the pan. Stir well to combine all flavors.
- Simmer with noodles: Bring the sauce to a gentle boil, then add the cooked rice noodles to the pan. Reduce the heat to low, cover with a lid, and simmer for 5 minutes allowing the noodles to absorb the sauce beautifully.
- Serve and garnish: Once the noodles have absorbed the sauce and the chicken is fully cooked, serve the dish hot, garnished with fresh lime wedges and a sprinkling of sesame seeds.
Notes
- Use gluten-free soy sauce if you require a gluten-free dish.
- Adjust the amount of red curry paste according to your preferred spice level.
- For a vegetarian option, substitute chicken with tofu or vegetables and replace fish sauce with soy sauce or tamari.
- Rice noodles are best cooked al dente as they will further soften when simmered in the sauce.
- Make sure to stir occasionally when simmering so that the noodles don’t stick to the pan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Thai
