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Thai Curry Chicken Over Rice Noodles | Dishin' With Darla
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Thai Curry Chicken Over Rice Noodles

This dish is inspired by Singapore Noodles that you may have seen in Asian Fusion Restaurants. Make it as spicy as you dare!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Asian

Equipment

  • Large skillet
  • Gallon Ziplock

Ingredients

Marinade for Chicken

  • 3 chicken breasts (cut diagonally crosswise in thin strips)
  • 3 T sesame oil
  • 2 T crushed red pepper
  • 1 T soy sauce
  • 1 T sriracha
  • 2 T rice vinegar
  • 1 T yellow curry
  • 2 t fresh ginger (minced)
  • 2-3 cloves garlic (minced)

Vegetables

  • 2 bunches green onions (sliced longwise and cut into fourths)
  • 1-2 yellow or red peppers (sliced)
  • 1 jalapeno (sliced thinly into rounds (optional))
  • 1-2 zucchini (julienne)

Noodles and Seasonings

  • 1 lb rice noodles (thin and round)
  • 2 T soy sauce
  • 1 t ginger (ground)
  • 2 t yellow curry
  • 1-2 t Sriracha (optional)

Instructions

  • Cook noodles as instructed.
  • Drain and rinse with cold water so they don't stick.
  • Rice noodles cook quickly. It's best to cook them correctly and set aside so you can keep your attention on other parts of the meal.
  • Cook onion, peppers, and jalapeno in your skillet until softened.
  • Add zucchini and cook for 2-3 minutes.
  • Remove from skillet.
  • Place in chicken pieces, and cook quickly until 75% cooked.
  • Add noodles and vegetables and toss to heat all ingredients.
  • Season with curry, soy sauce, and sriracha.
  • Taste and add more depending on the flavor you are looking to obtain.
  • ENJOY!