Made this a while back but decided to share it with you guys today. I had a craving for spicy Thai food when I made this, so if you don’t like spicy food, tone it down a bit on the curry paste and sriracha sauce.
- 4-5 garlic cloves
- 1-2 chicken breasts
- 1 can coconut milk
- 3 Tablespoons brown sugar
- 2 teaspoons cornstarch
- 3 green onions
- sriracha sauce
- 1/2 pack rice noodles
- 1 tsp red curry paste
- 2 Tablespoons peanut sauce or peanut butter
- 1 can bean sprouts
- sesame seed oil
Directions: On medium heat add sesame seed oil to a pan and heat up. Add minced garlic, fry 30 seconds and add chicken. Chop green onions and add the whites, then mushrooms.
At this time, prepare the rice noodles according to the package directions.
In a pot, add coconut milk, brown sugar, peanut sauce and red curry paste. Mix a little water with the cornstarch and add to the pot once the coconut milk mixture is boiling. Mix and set aside.
Add the noodles to the chicken then add the sauce then add salt or pepper if desired. Mix well, add the cilantro and bean sprouts and mix again then serve with scallions and sriracha.