Thai Red Curry Noodle Bowls

Slice the chicken breast thinly across the grain. Add it to a bag or bowl with the marinade ingredients and toss to combine.

Read the instructions for your rice noodles. If they need to be cooked get the water boiling. If they need to be soaked get a bowl of cold water. Prepare noodles according to package directions.

Add the dry ingredients to a small bowl (bullion through ginger). Slice the onion and bell pepper. Prepare your garnishes.

Heat a large pot over medium heat with 1 tablespoon of oil for 5 minutes. The medium heat will help prevent grease fires if your attention is diverted. Turn the heat up to high and watch it carefully for about a minute.

Once the oil is smoking the slightest bit, add the chicken. Spread the chicken in a thin layer in the bottom of your pot. Cook for 1–2 minutes and then flip. Cook an additional minute.

Remove chicken from pot and add the last tablespoon of oil to the pot. Add onions and peppers and cook for 1-2 minutes. Add broccoli slaw mix and cook an additional 1 minute.

Add water to the pot and scrape the bottom to remove the delicious browned bits. Add the coconut milk, curry paste, lemon juice, peanut butter, and the dry ingredients. Stir to combine and then simmer 10 minutes, stirring occasionally.

Add the drained noodles and chicken. Stir to combine. Serve immediately with desired garnishes.