The Pioneer Woman Tasty Kitchen
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Thai Red Curry Noodle Bowls

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Level: Easy

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Description

These curry noodles are cradled in a complex broth that features sweet, tangy, savory, spicy, and creamy notes to it. Top it off with some fresh onions, crunchy peanuts, spicy peppers, and awesomely seasoned chicken for an unrivaled eating experience. Don’t try telling any of this to a toddler. They will just whine at you. Trust me, I tried.

Ingredients

  • FOR THE CHICKEN MARINADE:
  • 1 whole Chicken Breast
  • 1 Tablespoon Red Curry Paste
  • 1 Tablespoon Vegetable Oil
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Salt
  • FOR THE NOODLE BOWLS
  • 4 cubes Chicken Bouillon
  • 1-½ teaspoon Salt
  • 6 Tablespoons Granulated Sugar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Powdered Ginger
  • 6 ounces, fluid Dry Rice Noodles
  • 2 Tablespoons Oil, Divided
  • 1 whole Red Bell Pepper, Sliced
  • 1 whole Medium Yellow Onion, Sliced
  • 16 ounces, weight Broccoli Slaw Mix
  • 1 cup Water
  • 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk
  • 3 Tablespoons Red Curry Paste
  • ¼ cups Peanut Butter
  • ¼ cups Lemon Juice
  • FOR GARNISHING:
  • Crushed Red Pepper Flakes
  • Green Onions, Sliced
  • Cilantro
  • Roasted Peanuts, Chopped

Preparation

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.

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