Rice Noodles in Coconut Curry Sauce
If you’re on the hunt for a comforting and vibrant dish that’s both satisfying and easy…
Ingredients
Ingredients
- 12 oz.rice vermicelli noodlesmay sub linguine
- 1 1/2 tablespoonsolive oil
- 1 poundchicken thighschopped into 1-inch pieces
- 2 shallotschopped
- 3 tablespoonsred curry paste
- 2 bell peppers red, yellow or orangesliced 1/4” thick
- 1 small zucchinihalved sliced 1/4-1/2” thick
- 2 teaspoonsfreshly grated ginger
- 4 garlic clovesminced
- 115 oz. canqualify coconut milk I love Chaokoh
- 1/2 tablespooncornstarch
- 3 tablespoonslime juice
- 2 tablespoonsless sodium soy sauce
- 2 tablespoonfish sauce
- 2 tablespoonbrown sugar
- 1/4 tsp EACHsalt pepper
- 1-2 tablespoonsAsian chili sauce
- 1/4 cupfresh Thai basil or Italian basilchopped may sub 1/2 T dried
Instructions
Instructions
- Place the rice vermicelli noodles in a large heatproof bowl and cover with boiling water. Soak according to package instructions just until al dente. Drain, rinse under cold water, and set aside.
- Heat the olive oil in a large saucepan over medium-high heat. Add the chopped chicken, chopped shallots, and red curry paste; cook, stirring occasionally, until the chicken is no longer pink.
- Add the sliced bell peppers, sliced zucchini, grated ginger, and minced garlic to the pan and sauté for 1 minute.
- Open the can of coconut milk. Pour in half of the coconut milk and stir to combine; reserve the remaining coconut milk for the next step.
- In a small bowl, whisk the reserved coconut milk together with the cornstarch until smooth. Add this mixture to the saucepan along with the lime juice, reduced-sodium soy sauce, fish sauce, brown sugar, salt, pepper, and Asian chili sauce. If using dried basil instead of fresh, add the dried basil now.
- Bring the sauce to a boil, then reduce the heat and simmer for about 5 minutes, or until the sauce thickens and the vegetables are crisp-tender.
- Stir in the chopped fresh basil in the last minute of cooking (if using fresh basil).
- Add the drained rice noodles to the pan and toss gently until the noodles are evenly coated with the coconut curry sauce and heated through.
- Serve immediately.
Notes
Where to purchaserice noodles.You should be able to findrice vermicelliin the Asian section of your grocery store or onAmazon,just don’t confused them with thicker rice noodles like the ones used inPad Thaiwhich are closer to ¼” wide (like fettuccine) or with cellophane noodles used in myKorean Noodles.If you aren’t sure which noodles you are looking at, just make sure they are thin and then check the ingredient label.
Rice noodles substitute.Linguine is the best pantry friendly substitute. It is similar in size but it doesn’t offer that delightful chewy texture and is prone to overcooking because it is so thin – so make sure you cook the pasta al dente as it will continue to cook when tossed in the sauce.
Not all red curry paste is created equal.Red curry pastes differ in spice level by brand. If using more mild Thai Kitchen, then I would start with 3 tablespoons; if using spicier Mae Ploy, you may want to start with 2 tablespoons or even 1 tablespoon if you are sensitive to heat.
Prep.These Rice Noodles come together very quickly once you start cooking, so you will want all of the aromatics and vegetables chopped before you start cooking.
Customize.Feel to customize the protein and veggies with your favorites.
Use a large saucepan.Alarge saucepanis ideal so you can make the entire dish in one pan without rice noodles flying everywhere.
Don’t overcook rice noodles.I recommend testing your noodles 2 minutes before the package recommends because you can’t undo sad, soggy noodles.
Stop rice noodles from cooking.If your noodles are done before your sauce is ready to receive them, rinse them in cool water to prevent them from continuing to cook. Don’t worry about the noodles being cold because the sauce will warm it right up once combined.
Prevent rice noodles from clumping.If you’re not using the noodles right away, toss them with a little sesame oil to prevent them from sticking together.
Use quality coconut milk.Set yourself up for success by using full-fatChaokoh coconut milk.It is 100X creamier than any other brand and mega flavorful.
Don’t overcook veggies.Don’t be tempted to cook the vegetables longer than instructed. They cook very quickly and will continue to cook in the sauce once removed from the heat.
Adjust to taste.Make this Rice Noodles recipe perfect for YOU! Make it more tangy, less tangy, sweeter, less sweet, saltier, less salty, spicier, less spicy, etc.
Noodles.Soak the noodles, rinse and drain, then toss with a drizzle of sesame oil. Store in an airtight container/plastic bag in the refrigerator for up to one week.
Chicken.Trim and chop the chicken and store in a plastic bag in the refrigerator.
Sauce.Whisk the sauce ingredients together and store it in an airtight container in the refrigerator.
Veggies.Chop the veggies, basil, garlic and ginger and store in separate baggies/containers in the refrigerator.
Cook!Within the next 48 hours, proceed with the recipe as outlined.
Storage:Rice Noodles should be stored in an airtight container in the refrigerator. When properly stored, they are good for up to four days.
Microwave:Transfer servings to a microwave-safe plate and cook for one minute, stir, then continue to heat at 30 second intervals until warmed through.
Stove:For larger portions, reheat noodles gently over medium-low heat in a large skillet until warmed through.
Rice noodles substitute.Linguine is the best pantry friendly substitute. It is similar in size but it doesn’t offer that delightful chewy texture and is prone to overcooking because it is so thin – so make sure you cook the pasta al dente as it will continue to cook when tossed in the sauce.
Not all red curry paste is created equal.Red curry pastes differ in spice level by brand. If using more mild Thai Kitchen, then I would start with 3 tablespoons; if using spicier Mae Ploy, you may want to start with 2 tablespoons or even 1 tablespoon if you are sensitive to heat.
Prep.These Rice Noodles come together very quickly once you start cooking, so you will want all of the aromatics and vegetables chopped before you start cooking.
Customize.Feel to customize the protein and veggies with your favorites.
Use a large saucepan.Alarge saucepanis ideal so you can make the entire dish in one pan without rice noodles flying everywhere.
Don’t overcook rice noodles.I recommend testing your noodles 2 minutes before the package recommends because you can’t undo sad, soggy noodles.
Stop rice noodles from cooking.If your noodles are done before your sauce is ready to receive them, rinse them in cool water to prevent them from continuing to cook. Don’t worry about the noodles being cold because the sauce will warm it right up once combined.
Prevent rice noodles from clumping.If you’re not using the noodles right away, toss them with a little sesame oil to prevent them from sticking together.
Use quality coconut milk.Set yourself up for success by using full-fatChaokoh coconut milk.It is 100X creamier than any other brand and mega flavorful.
Don’t overcook veggies.Don’t be tempted to cook the vegetables longer than instructed. They cook very quickly and will continue to cook in the sauce once removed from the heat.
Adjust to taste.Make this Rice Noodles recipe perfect for YOU! Make it more tangy, less tangy, sweeter, less sweet, saltier, less salty, spicier, less spicy, etc.
Noodles.Soak the noodles, rinse and drain, then toss with a drizzle of sesame oil. Store in an airtight container/plastic bag in the refrigerator for up to one week.
Chicken.Trim and chop the chicken and store in a plastic bag in the refrigerator.
Sauce.Whisk the sauce ingredients together and store it in an airtight container in the refrigerator.
Veggies.Chop the veggies, basil, garlic and ginger and store in separate baggies/containers in the refrigerator.
Cook!Within the next 48 hours, proceed with the recipe as outlined.
Storage:Rice Noodles should be stored in an airtight container in the refrigerator. When properly stored, they are good for up to four days.
Microwave:Transfer servings to a microwave-safe plate and cook for one minute, stir, then continue to heat at 30 second intervals until warmed through.
Stove:For larger portions, reheat noodles gently over medium-low heat in a large skillet until warmed through.