A tasty combination of chicken, lime, and coconut milk, Thai Chicken with Saucy Rice Noodles is a quick dinner choice that is low-calorie and gluten-free.
2teaspoonsred curry pasteor green curry paste - Maesri preferred
¼teaspooncrushed red pepper flakes
For the Saucy Noodles
1poundboneless skinless chicken breast or chicken tenderscut into bite-sized pieces
1tablespoonvegetable oilI use grapeseed
1cupdiced onion(a large dice)
8ouncesfresh mushrooms (optional)stemmed and quartered
1cuplight coconut milkor full fat
½cuphomemade or low-sodium chicken broth
1 ½tablespoonsfish sauceRed Boat, preferred
1tablespoonSriracha
6ouncesRice noodleslinguine cut, preferred
To Top it Off
1cupfresh bean sprouts
1cupcarrotribbons or julienne
¼cupchopped cilantro
¼cupchopped or sliced green onion tops
2tablespoonschopped roasted peanuts or cashews
1limecut into wedges
Instructions
Prepare the Noodles - Prepare according to package directions. Set aside.
Marinate the Chicken - Combine the vinegar, brown sugar, lime juice, curry paste, and crushed red peppers in a large zip-top bag. Squish around to mix well. Add the chicken, press to remove as much air as possible, seal, and allow to sit and marinate for 15 minutes. (if leaving for more than 15 minutes, please put in the refrigerator, but don't marinate too long or the meat will become too mushy)
Remove the chicken from the bag, reserving the marinade. Heat the oil in a large skillet or wok; add the chicken and stir-fry for about 3 minutes, add the onion and; continue to stir-fry for 2 minutes then add the mushrooms, if using. Stir-fry for 3 minutes; add the marinade, coconut milk, fish sauce, and Sriracha. Bring to a boil, reduce heat, and simmer for 3 minutes. Taste and adjust for heat and salt.
To Serve - Place the noodles in the bottom of a deep bowl. Split the chicken, vegetables, and broth evenly over the top. Top with bean sprouts, carrots, cilantro, green onions, and peanuts. Add a lime wedge for color and flavor.