Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Soak rice noodles according to packet instructions. Drain and set aside
- Heat oil in a wok over high heat. Add spice mix and fry for 5 seconds
- Add chicken strips in batches and stir-fry until browned. Toss in capsicum, broccolini and baby corn and cook for a further 3 minutes
- Stir in curry paste and coconut milk sachet along with ½ cup water. Bring to a simmer and cook for 2 minutes or until chicken is cooked and sauce has thickened
- Add drained noodles and toss to coat. Serve immediately topped with chopped roasted peanuts. Squeeze over lime juice and serve with extra lime wedges
Tips & Hints:
- Substitute chicken with prawns or beef strips.
- For a vegetarian option, replace chicken with tofu
- To make this an even faster meal, replace chicken strips with about 300g shredded cooked chicken. Add with the noodles and toss to coat in the sauce and heat through.
- Street Kitchen Curry Kits include Yellow Thai Spice Mix, Red Thai Curry Paste and Coconut Milk sachet
- Soak rice noodles according to packet instructions. Drain and set aside
- Heat oil in a wok over high heat. Add spice mix and fry for 5 seconds
- Add chicken strips in batches and stir-fry until browned. Toss in capsicum, broccolini and baby corn and cook for a further 3 minutes
- Stir in curry paste and coconut milk sachet along with ½ cup water. Bring to a simmer and cook for 2 minutes or until chicken is cooked and sauce has thickened
- Add drained noodles and toss to coat. Serve immediately topped with chopped roasted peanuts. Squeeze over lime juice and serve with extra lime wedges
Tips & Hints:
- Substitute chicken with prawns or beef strips.
- For a vegetarian option, replace chicken with tofu
- To make this an even faster meal, replace chicken strips with about 300g shredded cooked chicken. Add with the noodles and toss to coat in the sauce and heat through.
- Street Kitchen Curry Kits include Yellow Thai Spice Mix, Red Thai Curry Paste and Coconut Milk sachet
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