This has quickly become one of my favorite recipes. I love anything you can put on rice noodles and this dish is perfect for that! You can also use rice or even orzo, but for my taste this week, I went with the noodles.
Here’s what you’ll need for this recipe:
- rice vinegar – 1/2 cup
- brown sugar – 4 tbsp
- lime juice – 4 tbsp
- red curry paste – 4 tsp
- crushed red pepper
- chicken breast – 4
Note: Substitute tofu for chicken for a vegetarian/vegan option. I recommend making the tofu crispy. Remember our tofu and couscous? Crispy Tofu and Couscous Salad
- olive oil
- onion, chopped – 2 cups
- carrot, chopped – 2 cups
- zucchini – 2
- mushrooms, sliced – 16 ounces
- light coconut milk – 1 cup
- fish sauce – 2 tbsp
- salt – 1 tsp
- cilantro – 1/4 cup
- rice noodles – 2 6.75 ounce package
Makes 10 servings
First step will be to cut the chicken into bite size pieces. Mix all the marinade items together in a large bowl. Add chicken to this liquid and let marinate for at least 15 minutes.
Veggie/Vegan option: Prepare the marinade but do not soak the tofu. Use the crispy tofu recipe from above. Dice the tofu once crispy and just set aside. You will add this back to the wok/skillet at the end of the recipes (just long enough to warm through).
Tip: The longer you let the chicken sit in the liquid, the more flavor it will have. I would even start the marinade the day before you plan on cooking it. Rotate the chicken as well to make sure all pieces get equal marinade time.
Heat olive oil in a wok or large skillet (I prefer the wok). Add chicken to olive oil while reserving all the extra marinade liquid.
Once chicken is cooked through, remove it with a slotted spoon and keep warm. Add a little more olive oil to the wok or skillet. Add remaining veggies (onion, carrot, zucchini and mushrooms) to skillet. Cook for about five minutes until all veggies are tender.
Tip: Be sure to cut the carrot small. It will take the longest to cook, but if you cut it small or thin enough, it all should cook in about the same amount of item. If you have a food processor, use it to dice the zucchini and carrot…this will save time and make the dice nice and thin!
As the veggies start to become tender, add the reserved marinade liquid (or all the liquid, if you are doing the veggie/vegan option). Cook another minute or two more, then add the chicken back to the wok or skillet. Mix. Add the coconut milk, fish sauce and salt. Stir to warm through.
Divide the rice noodles among the plates and top with the chicken, veggies and curry sauce.
Each 6.75 ounce package of rice noodles should divide into 5 portions. So, both packages would yield 10 servings.
Top each of the 10 servings of rice noodles with the chicken and sauce.