I'm just a busy wife and mom who loves to cook (and hates to clean up afterward), balancing the many hats I wear and trying to look cool, calm, and collected while doing it...

Oh, and I rarely measure anything when I cook, so consider yourself warned. Love good food. Try new things. Eat to your heart's content.

Tuesday, October 1, 2013

Coconut Red Curry Chicken and Bean Thread Noodles

Coconut Red Curry Chicken and Bean Thread Noodles
Ok, so this coconut-Thai-red-curry-chicken-noodle-dish started out as my version of this soup that I came across thanks to Pinterest.
Only, as a mom, I had other things to do at the same time as dinner (like check Facebook and Instagram, yo!), and therefore I let it cook a little longer than I maybe should have and the noodles soaked up most of the broth.
... It was a great mistake, because this ended up a super yummy, saucy, Thai-ish noodley dish instead!
I even went back for seconds. And almost thirds, but I refrained, since Imma be havin' it for lunch tomorrow too.
 Boo. Ya.
(PS This would be super easy to make vegan/vegetarian, and is also gluten free!)

Most of the ingredients...
Coconut Red Curry Chicken and Bean Thread Noodles
3-4 Tbsp. Thai Red Curry Paste (more or less depending on your preference)
2 14 oz cans Light Coconut Milk
1 26 oz box (or a little over 3 cups) Chicken Stock
1 overflowing tsp. Fish Sauce
Juice of 1 Lime
1 Tbsp Light Soy Sauce
1 Red Bell Pepper, cut into bite size chunks
1 cup Frozen Peas
1 cup Snow Peas, cut in to bite size pieces
1 package Bean Thread Noodles (3pack tray... in the Asian section of the grocery store)
2 cups Cooked Shredded Chicken (Thank you Costco, for your rotisserie goodness!)
1/4 tsp. White Pepper
Fresh Grated Ginger (Probably about 2 tsp... like usual I didn't measure, but it was about an inch of the root)
1/2 cup Fresh Cilantro, chopped, plus more for garnish
Sriracha Hotness for garnish, if desired
In a large pot over medium heat, whisk together the red curry paste and about 1/2 cup of the coconut milk.
Once combined, add the rest of the coconut milk, chicken stock, fish sauce, soy sauce, and lime.
When it's getting hot, add the red peppers, frozen and snow peas, ginger, and cilantro.
Bring to a boil.
Add the noodles and shredded chicken, and cook until the noodles are soft and see-through, and until the desired consistency is reached.
Dish it up and garnish with more chopped cilantro and as much sriracha as you like.

In its soup form...

Mmm...  fresh cilantro!
Saucy noodle form...


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