Pages

Tuesday, December 4, 2012

Thai Yellow Curry Noodles


This tastes just like something you'd get at a Thai restaurant, only I can guarantee this version is much lower in fat and calories.  So, so good.  I made it with chicken, but it would be just as good with tofu if you want a vegetarian version.

Rice vermicelli are a cinch to use.  I don't even soak them beforehand, I just add them to the dish dry and let them soak up the yummy sauce to soften.

Thai Yellow Curry Noodles

Stir Fry

1 lb brown rice vermicelli noodles, broken up
1 lb chicken (boneless, skinless breasts or thighs, or ground), or extra firm tofu
1 bunch broccoli, cut into florets and lightly steamed
2 lbs mushrooms, cut in half
2 bell peppers (red, yellow or orange)
1 bunch green onions, trimmed and sliced in 1/2 inch pieces

Sauce

2-3 cloves garlic, minced
1/4 cup fresh ginger, minced
2 tbls fish sauce (or plum vinegar for vegetarian)
2 tbls yellow curry powder (mild or spicy)
2 tbls tomato paste
Siracha hot sauce, to taste (optional)
1 can light coconut milk
1 cup water, plus additional as needed
Season, to taste*

Whisk together all the ingredients for the sauce in a large bowl and set aside.  Stir fry chicken in a large wok or skillet until lightly browned.  Add veggies and sauce and stir until veggies are tender.  Add in noodles and 1 cup water and stir frequently until all the liquid is absorbed.  If all the noodles have not softened, add more water.  Serves 4.

*Both fish sauce and plum vinegar are both very high in sodium, so taste before you add too much additional salt.

This recipe has been added to Vegetarian Mamma's Gluten-free Friday.