Thai Curry Noodles For A Crowd Recipe

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Servings: 1

Ingredients

Directions

  1. Fill a large bowl with water and add in ice. Place snow peas in a covered bowl with about 1/4 c. water and cook in microwave till tender-crisp, about 3 min. (You may have to work in batches.) Strain peas and plunge into ice water. When cool, remove, drain and set aside. Add in more water and ice to bowl, and reserve.
  2. Bring a large pot of salted water to a boil. Because fresh noodles often come coiled, it's best to loosen them with your fingers before dropping them into boiling water. Then cook till al dente, about 5-7 min. Drain noodles and transfer to ice water. Allow to cold. Drain and transfer to a bowl. Toss with canola oil and set aside.
  3. Heat peanut oil in a 14 inch wok over medium heat. Add in beaten Large eggs and cook till omelet is set. Transfer to a plate, cold, then cut into bite-size pcs.
  4. Wipe wok, then heat over medium-high heat. Add in curry paste, coconut lowfat milk, lime juice and fish sauce; stir to blend. Add in chicken; simmer till just cooked, about 5-7 min. Add in reserved noodles, chives, bean sprouts, bell pepper, bok choy, snow peas and omelet strips. Toss to coat noodles and heat fully, about 3 min. Correct seasonings; add in minced cilantro and serve.

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