Ingredients
4
4 servings
- •1 (8 ounce) package rice noodles
- •boiling water to cover
- •1 tablespoon peanut oil
- •1 onion, chopped
- •1 zucchini, diced
- •½ cup sliced mushrooms
- •1 pound skinless, boneless chicken breast meat - cubed
- •3 tablespoons fish sauce
- •1 teaspoon green curry paste
- •2 tablespoons white sugar
- •½ (10 ounce) can coconut milk
- •2 tablespoons chopped cilantro
Instructions
- Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
- Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
- Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
- Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.
Nutritional Facts
Per 4 servings
- Calories: 502
- Carbohydrate: 62g
- Fat: 15g
- Fiber: 3g
- Protein: 30g
- Sugar: 11g
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