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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from a local paper in my city. Ingredients:
12 ounces rice stick noodles |
1 tablespoon oil |
3/4 cup chopped carrot |
1 cup sliced shiitake mushroom |
3/4 cup chopped red pepper |
2 scallions, chopped |
14 ounces unsweetened coconut milk |
4 teaspoons red curry paste |
1 1/2 teaspoons sugar |
2 cups chopped cooked chicken (optional) |
1 tablespoon lime juice |
1/2 cup chopped dry roasted peanuts |
2 tablespoons chopped fresh cilantro |
Directions:
1. Cook noodles in lightly salted water for 5 minutes.
2. Drain & keep warm.
3. In a large skillet, heat oil over medium heat. Add carrots, stir fry for 3 minutes, add mushrooms, pepper and scallions. Stir fry for 2 minutes. Add coconut milk, curry paste and sugar. Reduce heat and stir to combine. Add chicken (optional) lime juice and pasta. Heat through. Remove from heat, add peanuts & cilantro. Toss gently to mix. Serve immediately.
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