Ingredients
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2 tablespoons red curry paste
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2 tablespoons peanut oil
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3 eggs, lightly beaten, set aside
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1 medium white onion, chopped coarse
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2 cups broccoli florets
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3/4 lb medium prawns, deveined and shelled
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1/4 cup light soy sauce
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2 tablespoons fish sauce
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1/3 cup natural-style peanut butter
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1 tablespoon brown sugar, packed
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1 cup chicken broth
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1 cup light coconut milk
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15 ounces straw mushrooms, drained
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1/2 cup water
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2 tablespoons sambal oelek
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1 large carrot, peeled, thin sliced on the bias
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1 chicken breast, cut into julienne sized strips
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1 bunch scallion, white part, cut on bias, for topping
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12 ounces wide rice noodles, prepared as package directs for pasta, boiled, not soaked
Instructions
- In large wok, mix and simmer 2 tablespoons red curry paste and peanut oil for 2 minutes, add chopped onion and saute over medium heat 4 minutes.
- Add chicken strips and saute, stirring, 3 minutes.
- Add sliced carrots and continue to stir and saute 4 minutes.
- add broccoli florets, stir and saute three minutes more and add drained mushrooms.
- Meanwhile, lightly beat eggs and scramble well in small pan and set aside.
- Boil rice stix for 6 minutes, until just done to the bite; drain.
- In large bowl, whisk together: 1/4 cup soy sauce, 2 tablespoons fish sauce, 1 cup chicken broth, 1 cup light coconut milk, the brown sugar, peanut butter, 1-2 tablespoons sambal, 1/2 cup water. Pour into wok.
- Add shrimp and bring to simmer, stirring, until shrimp are just cooked through, opaque, and not in tight circles.
- Gently stir in scrambled eggs.
- Drain rice noodles, add to wok, and toss all with tongs or stir with wooden spoon till well mixed. Add sliced scallions, toss. Serve!