Easy, healthy, carryout style Thai food at home
Mike Miller
| 2 min read
Thai food, once thought of as the spicy, more exotic cousin to traditional Chinese or Cantonese food served in countless carryout joints across the country, has exploded in popularity and is now just as readily available. Even better, it’s easy to make at home! The often hard to find and unheard of ingredients are now easily located in your local supermarket.
This dish is easy to make and is absolutely delicious. You can choose your preferred protein and can control the spice level to taste.
Thai Red Curry Noodles
Serves 4
Ingredients:
1 13.5 oz. can lite coconut milk
2 tbsp. red Thai curry paste (you can add more depending on your spice preference)
1 tbsp. brown sugar
1-2 tbsp. fish sauce
1 chicken breast 6-8 oz. (you can also substitute pork/beef/shrimp/scallops/tofu) cut into stir fry/bite size pieces
1 medium onion sliced thin
1 bunch (approx. 4-6 stalks) scallions – chopped, finely slice stalks for garnish
1 egg
4 oz. bean sprouts (serve additional sprouts to add as desired)
1 oz. crushed peanuts (optional)
1 tbsp. olive or canola oil
14 oz. Thai rice noodles
2 tbsp. red Thai curry paste (you can add more depending on your spice preference)
1 tbsp. brown sugar
1-2 tbsp. fish sauce
1 chicken breast 6-8 oz. (you can also substitute pork/beef/shrimp/scallops/tofu) cut into stir fry/bite size pieces
1 medium onion sliced thin
1 bunch (approx. 4-6 stalks) scallions – chopped, finely slice stalks for garnish
1 egg
4 oz. bean sprouts (serve additional sprouts to add as desired)
1 oz. crushed peanuts (optional)
1 tbsp. olive or canola oil
14 oz. Thai rice noodles
Directions:
In a saucepan whisk together the coconut milk, Thai curry paste, and brown sugar. Bring to boil, reduce heat and a let simmer 5 min. Add fish sauce.
In a sauté or wok pan heat oil on medium-high, add the chicken and cook until no longer pink. Add sliced onion and the white ends of the scallions. Sauté until just slightly translucent (you want to retain a little crunch to the onion) and the chicken has slightly browned. Move the chicken and onion mixture to the side of the pan and add beaten egg to scramble. Once scrambled, combine with the rest of the mixture. Drop heat to low.
Prepare noodles per package directions.
Combine the noodles, curry sauce, chicken/onion mixture and bean sprouts. Turn heat back up to med-high and allow sauce to thicken for 1-2 minutes, stirring often. Plate and garnish with green scallions and crushed peanuts. Serve with additional bean sprouts if desired.
Photo credit: Mike Miller
Nutrition Facts Makes 4 Servings – 1 serving = 1.5 cups
Amount Per Serving
Calories 316.4
Total Fat 12.2 g
Saturated Fat 2.9 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 4.7 g
Cholesterol 28.4 mg
Sodium 953.7 mg
Potassium 179.6 mg
Total Carbohydrate 37.1 g
Dietary Fiber 3.0 g
Sugars 4.3 g
Protein 14.9 g
