Ingredients
1 (16-oz.) package rice noodles
2 tbsp. vegetable oil
1 lb. boneless skinless chicken breast, thinly sliced
Kosher salt
Freshly ground black pepper
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 Thai chili, thinly sliced
2 tbsp. curry paste
2 (15-oz.) cans coconut milk
1 c. low-sodium chicken broth
1/4 c. low-sodium soy sauce
2 tbsp. fish sauce
Juice of 1 lime, plus more for garnish
Freshly chopped cilantro, for serving
Preparation
Step 1In a large pot of boiling salted water, cook rice noodles according to package directions. Drain. Step 2In another large pot over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until chicken is golden and cooked through, 5 minutes. Remove chicken from pan and reserve on a plate. Step 3Return pot to heat and add onion and bell pepper. Cook until soft, 5 minutes. Add garlic and chili and cook until fragrant, 1 minute more. Add curry paste and stir to coat. Step 4Add coconut milk to pot and bring to a boil. Reduce heat and let simmer 15 minutes, until thickened slightly. Step 5Add chicken broth, soy sauce, fish sauce, lime juice, and chicken to pot. Continue to simmer for another 10 minutes. Add noodles and toss to coat. Step 6Garnish with cilantro and serve with lime wedges.
