Recipe

Yummy Thai Noodles Recipe

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Ingredients

2 tbsps fish sauce .
1/4 c light soy sauce .
1 c chicken broth .
1 c light coconut milk .
1 chicken breast, cut into julienne sized strips .
2 tbsps peanut oil .
3/4 lb medium prawns, deveined & shelled .
2 c broccoli florets .
12 oz wide rice noodles, prepared as package directs for pasta, boiled, not soaked .
1 bunch scallions, white part, cut on bias, for topping .
1 tbsp brown sugar, packed .
1/3 c natural-style peanut butter .
2 tbsps sambal oelek .
2 tbsps red curry paste .
1 large carrot, peeled, thin sliced on the bias .
3 eggs, lightly beaten, set aside .
1 medium white onion, sliced coarse .
1/2 c water .
15 oz straw mushrooms, drained

Directions

Step #1 In large wok, mix & let simmer 2 tbsps red curry paste & peanut oil for 2 mins, add sliced onion & saute over med-heat/flame 4 mins.
Step #2 Add chicken strips & saute, stirring, 3 mins.
Step #3 Add sliced carrots & continue to stir & saute 4 mins.
Step #4 add broccoli florets, stir & saute three mins more & add drained mushrooms.
Step #5 Meanwhile, lightly beat eggs & scramble well in small pan & set aside.
Step #6 Boil rice stix for 6 mins, until just done to the bite; drain.
Step #7 In large bowl, peanut butter, whisk together: 1/4 c soy sauce, 2 tbsps fish sauce, the brown sugar, 1 c light coconut milk, 1-2 tbsps sambal, 1 c chicken broth, 1/2 c water.
Step #8 Pour into wok.
Step #9 Add shrimp & bring to simmer, opaque, until shrimp are just cooked through, stirring, & not in tight circles.
Step #10 Gently stir in the scrambled eggs.
Step #11 Drain rice noodles, add to wok, & toss all with tongs or stir with wooden spoon till well mixed.
Step #12 Add sliced scallions, toss.
Enjoy the Yummy Thai Noodles recipe

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