Get yourself in vacation mode with our quick and easy chicken Thai noodles. All you need is a pot and a bit of time.
|5527 kJ (1320 kcal)
cutting board, chef's knife, cooking spoon, pot
Cut the chicken into bite-size pieces.
Finely chop the garlic, and ginger and set aside separately. Slice the pepper into thin strips. Halve the carrot lenghtwise and cut into ca. ¾ in thick stirps.
Heat the oil in a pot over medium heat. Add the curry paste and fry until the oil and paste have combined. Add the garlic and fry for an additional 1-2 minutes.
Add the chicken and fry until golden brown.
Add ginger, bell pepper and carrots and fry for 1-2 minutes.
Add peanut butter, soy sauce, coconut milk and broth. Cover with a lid and let cook for 15 minutes stirring occasionally.
Prepare the rice noodles according to the package instructions. Turn off the heat of the curry, add the noodles and mix well.
Cut the green onion into rings.
Coarsely chop the peanuts. Serve the pasta, sprinkle with the lime juice and top with the peanuts and spring onions.
Enjoy your meal!