| Ingredients | Direction |
|---|---|
| 1 dried egg noodles package 1 tbsp corn oil 4 chicken thighs, diced 1 bunch of scallions 2 garlic cloves, chopped 3/4-inch/2-cm piece fresh gingerroot, finely chopped 3-3/4 cups chicken stock 3/4 cup coconut milk 3 tsp Thai red curry paste 3 tbsp peanut butter 2 tbsp light soy sauce salt and pepper 1 small red pepper chopped 1/2 cup frozen peas |
1. Place the noodles in a shallow dish and soak in boiling water according to the package directions. 2. Heat the oil in a preheated wok. Add the chicken and stir-fry for 5 minutes, or until slightly browned. Add the white part of the scallions, the garlic, and gingerroot and stir-fry for 3 minutes. 3. Add stock, coconut milk, curry paste, peanut butter, and soy sauce. Seasons to taste with salt and pepper. Bring to a boil, stirring constantly, then simmer for 8 minutes, stirring occasionaly. Add the red pepper, pease, and green scallion tops and cook for an additional 2 minutes. 4. Drain noodles, then add them to the wok and heat through. |