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Thai Curry Noodles For A Crowd
Ingredients
- 3 c. snow peas or possibly sugar snap peas, trimmed of fibrous ends
- 1 lb Shanghai wheat noodles (fresh noodles found in refrigerator case of Asian markets)
- 4 Tbsp. canola oil
- 1 Tbsp. peanut oil
- 4 x Large eggs, lightly beaten
- 2 x -3 Tbsp. prepared Thai curry paste, depending on how spicy you like it
- 1 x (14-oz) can coconut lowfat milk
- 5 Tbsp. lime juice
- 5 Tbsp. Thai fish sauce (nam pla )
- 1 1/4 lb skinless, boneless chicken thighs, cut into bite-size pcs
- 1 1/2 c. Chinese chives or possibly regular chives
- 3 c. mung bean sprouts
- 2 x red bell peppers, cored, seeded and julienned
- 4 x heads bok choy, well cleaned and julienned
- Minced cilantro, for garnish
Directions
- Fill a large bowl with water and add in ice. Place snow peas in a covered bowl with about 1/4 c. water and cook in microwave till tender-crisp, about 3 min. (You may have to work in batches.) Strain peas and plunge into ice water. When cool, remove, drain and set aside. Add in more water and ice to bowl, and reserve.
- Bring a large pot of salted water to a boil. Because fresh noodles often come coiled, it's best to loosen them with your fingers before dropping them into boiling water. Then cook till al dente, about 5-7 min. Drain noodles and transfer to ice water. Allow to cold. Drain and transfer to a bowl. Toss with canola oil and set aside.
- Heat peanut oil in a 14 inch wok over medium heat. Add in beaten Large eggs and cook till omelet is set. Transfer to a plate, cold, then cut into bite-size pcs.
- Wipe wok, then heat over medium-high heat. Add in curry paste, coconut lowfat milk, lime juice and fish sauce; stir to blend. Add in chicken; simmer till just cooked, about 5-7 min. Add in reserved noodles, chives, bean sprouts, bell pepper, bok choy, snow peas and omelet strips. Toss to coat noodles and heat fully, about 3 min. Correct seasonings; add in minced cilantro and serve.
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