I love Thai food. A few weeks ago, I got a Thai cookbook at a garage sale; I’m very excited about it! I’ve gone through marking everything I want to make, which amounts to quite a bit. A couple nights ago, I made my first dish from it. Actually, my second; I made the boys turkey dumplings a week or two ago that were a take off from a recipe in there. This dinner also has my own spin on it. I omitted the peanut oil and peanuts, as well as some other ingredients. I’m sure the recipe, followed to a tee, would be absolutely delicious, but it tasted pretty darn good like this. I will warn you, though, it is spicy. I like spice and Mike actually added more hot sauce to his- ouch!
This recipe is also a great way to use curry paste for something different. While I absolutely love curry, the paste goes a long way (and lasts a long time), so it’s fun to have some alternatives. Feel free to tweak and adjust to your liking, after all that’s the joy of recipes- the inspiration they provide. As always, enjoy!
Spicy Thai Noodles with Chicken and Garlic
3 Tablespoons Olive Oil
1 Tablespoon garlic, minced
1 pound chicken breasts or thighs
2 Tablespoons red curry paste
1/4 Cup water
2 Tablespoon fish sauce
1 Tablespoon sugar or agave
3 Tablespoons lime juice
1-14 ounce bag rice noodles (like pad thai noodles)
1 bunch green onions
1 bunch cilantro
Cook rice noodles according to packaging directions (some may instruct soaking for 30-45 minutes in hot water; I find it easier to boil for about 7-10 minutes). Drain excess water when done.
Cut up chicken in small, 1-inch chunks. Heat up olive oil in a large pan, add garlic and chicken. Add red curry paste and mix well. Cook over medium heat, until the chicken starts to brown and curry paste is evenly distributed. Add water, lime juice, fish sauce and sugar. Mix well and boil for 1-2 minutes.
Finely chop the green onions and cilantro. Add the cooked rice noodles, chopped green onions and chopped cilantro to the cooked chicken and sauce. Mix well. Noodles should have an orange-red tint throughout. If you like, you can top with more chopped cilantro before serving. If you want it spicier, you can add more red curry paste.