Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.68 Kcal (941 kJ) | ||
| Calories from fat | 77.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 13% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1450.14mg | 60% | |
| Potassium | 451.38mg | 10% | |
| Total Carbs | 13.75g | 5% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 24.26g | 49% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 121.18 Kcal (507 kJ) | ||
| Calories from fat | 41.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 13% | |
|---|---|---|---|
| Cholesterol | 36.08mg | 22% | |
| Sodium | 782.16mg | 60% | |
| Potassium | 243.46mg | 10% | |
| Total Carbs | 7.42g | 5% | |
| Sugars | 3.15g | 23% | |
| Dietary Fiber | 0.52g | 4% | |
| Protein | 13.08g | 49% | |
| Vitamin C | 2mg | 6% | |
| Iron | 0.3mg | 3% | |
| Calcium | 10.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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