Thai Chicken

Ingredients

• Servings: 4
• 1 (8 ounce) package rice noodles
• boiling water to cover
• 1 tablespoon peanut oil
• 1 onion, chopped
• 1 zucchini, diced
• 1/2 cup sliced mushrooms
• 1 pound skinless, boneless chicken breast meat - cubed
• 3 tablespoons fish sauce
• 1 teaspoon green curry paste
• 2 tablespoons white sugar
• 1/2 (10 ounce) can coconut milk
• 2 tablespoons chopped cilantro

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• place the rice noodles in a bowl. pour the boiling water over the noodles; set aside.
• heat the oil in a large wok or skillet over medium-high heat. cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
• reheat the remaining oil in the skillet. cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
• drain the rice noodles and add to the mixture. pour the coconut milk into the skillet and stir to combine. sprinkle with cilantro to serve.