Thai Peanut Chicken Curry and Rice Noodles
INGREDIENTS:
- three chicken thighs, cut into small chunks
- one red bell pepper, sliced
- half white onion, thinly sliced
- a bunch scallions, coarsely chopped
- rice noodles, cooked
- peanuts, chopped
Peanut Curry Sauce:
INGREDIENTS:
- 1/3 cup chunky peanut butter
- 2 tbsp curry powder
- 2 tbsp coconut milk
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 1 tsp red pepper flakes
Mix Peanut Curry Sauce ingredients together and set asides.
Boil water in a pot. Add rice noodles in a pot and turn heat off. Let it soak for ten minutes or until it's slightly soft. Do not let it become soggy. Drain.
While water is boiling before adding rice noodles, heat a large wok over medium heat with oil. Add red bell pepper and onion and cook until sliced onions are slightly caramelized. Add chicken and brown, approximately 5 minutes. Add chopped scallions, cook until soft. Add Peanut Curry Sauce into the chicken mix. Stir well until sauce is even distributed with chicken. Serve it with rice noodles.
While water is boiling before adding rice noodles, heat a large wok over medium heat with oil. Add red bell pepper and onion and cook until sliced onions are slightly caramelized. Add chicken and brown, approximately 5 minutes. Add chopped scallions, cook until soft. Add Peanut Curry Sauce into the chicken mix. Stir well until sauce is even distributed with chicken. Serve it with rice noodles.
