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
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
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.