Tuesday, February 4, 2014

Thai Curry Chicken with Yam Noodles

Stir - fried noodles make a quick and easy dinner for week nights after a long day at work, including the back and forth commute between West Little Rock and downtown.  After looking over homework, knowing kids need to get in bed in just a few hours, it's nice to keep meal preparation brief but still satisfying.

I picked up some clear yam noodles from Sam's Oriental on South University in Little Rock. You can find them in the refrigerator section with the other shirataki noodles and tofu. I like these kind of noodles because you don't have to cook them.   You simply rinse them in water, drain, and add to your pan.  Talk about quick!  And, just like my brief dinner prep, so is this post!

Great info on the yam noodles here:  From Men's Health
Remember, yams are NOT sweet potatoes.

  • 1 package of boneless, chicken thighs (about 8 pieces)
  • 1 medium shallot
  • 2 tbsp oil of choice - I used Coconut
  • 2 tbsp Thai Kitchen Red Curry Paste
  • 1 cup of coconut water - from the organic section at Kroger or The Fresh Market
  • 1 - 2 tbsp Red Boat fish sauce from The Fresh Market
  • 1 package of yam noodles
  • Cilantro & crushed red pepper for garnish
  1. Cut the chicken into small pieces.
  2. Heat a large skillet over medium high heat, then add the coconut oil.
  3. When the oil melts, add the curry paste and shallots.  Stir.
  4. Add the chicken, stir to brown.
  5. Add the coconut water and fish sauce, stirring occasionally until the chicken is done.
  6. Drain and rinse the noodles, cut with some scissors, and add to the pan.
  7. Top with some cilantro and crushed red pepper.

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