This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
502 Calories
Recipe Instructions
Step 1
Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
2 tablespoons white sugar
1 onion, chopped
1 zucchini, diced
boiling water to cover
1 tablespoon peanut oil
3 tablespoons fish sauce
1 pound skinless, boneless chicken breast meat - cubed
