Recipe courtesy of Fun Guyz Food Trolley

Red Curry Chicken Thai-Pan Noodle Medley

  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

10 ounces thin rice noodles

1 pound skinless boneless chicken thighs, diced 

2 teaspoons five-spice powder 

2 teaspoons no-salt Cajun seasoning 

3 tablespoons grapeseed oil, plus more if needed 

1 ounce fresh garlic, chopped 

1 ounce shallot, chopped 

2 tablespoons red curry paste 

1 1/2 cups coconut milk 

1 1/2 teaspoons honey 

3/4 cup hot-and-sour soup stock 

4 cups julienned green cabbage 

1 cup julienned red cabbage 

1 cup julienned onion 

1 large stalk celery, sliced on the bias into 1 1/2-inch pieces

1 red bell pepper, julienned 

1 yellow bell pepper, julienned 

1 carrot, shredded 

Salt and freshly ground black pepper

2 scallions, chopped 

2 tablespoons diced dried fried onion

Directions

  1. Bring 8 cups of water to a boil. Plunge the noodles into the boiling water and stir to separate the strands and prevent them from sticking. Cook until just tender. Drain and rinse under cold water. Set aside (or refrigerate) until ready to use.
  2. Sprinkle the chicken with the five-spice powder and Cajun seasoning. Heat the oil in a large saute pan over medium heat and cook the garlic and shallot until softened. Remove about two-thirds of the mixture to a small bowl and set aside. Return the saute pan with the remaining garlic-shallot oil to medium-high heat. Add the chicken and cook, stirring, until just cooked through; add more oil if needed to keep the chicken from sticking. Remove the saute pan from heat and set aside.
  3. Place a large saucepan over medium-high heat and add half of the reserved garlic-shallot oil. Stir in the curry paste. When the pan is hot, stir in 1 cup of the coconut milk and simmer for 1 minute. Bring the saute pan with the chicken in it back to medium heat and pour in the curry sauce. Add the remaining 1/2 cup coconut milk and the honey; keep warm.
  4. In a wok, stir-fry the cooked noodles with a 1/4 cup of the stock until hot. Put in a serving bowl. Add the remaining garlic-shallot oil to the wok. Stir-fry the green cabbage, red cabbage, onion, celery, bell peppers and carrot with the remaining 1/2 cup stock until just cooked. Season with salt and pepper. Place the vegetables over the noodles. Spoon the chicken and curry mixture into the bowl. Garnish with scallions and fried onions.

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