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GREEN CURRY
CHICKEN NOODLES
This one-wok dish features rice noodles. They were one
of the first noodles I enjoyed and they remain my favorite today. I
really love their mellow flavor, which makes a great contrast to the
spicy green chile in this simple but delicious stir-fry.
Serves 4
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1 pound boneless, skinless chicken thigh meat, cut
into 1-inch dice
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Kosher salt and freshly ground black pepper to taste
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3 tablespoons grapeseed or canola oil
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2 medium onions, thinly sliced
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1 cup Green Curry Paste
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2 red bell peppers, cored, seeded, and cut into fine
strips
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1 pound rice noodles, soaked in hot water until soft,
about 30 minutes, then drained
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Juice of 3 limes plus 1 lime, quartered, for garnish
1. Season the chicken with salt and black pepper. Heat a
wok or heavy sauté pan over high heat, add 2 tablespoons of the oil, and
swirl to coat. Add the chicken and stir-fry until brown on all sides,
then transfer to a bowl. (The chicken will continue cooking off the
heat.)
2. Heat the wok over high heat. Add the remaining
tablespoon of oil and swirl to coat the pan. Add the onions and stir-fry
until soft, about 2 minutes. Add the curry paste and stir. Add the bell
peppers, rice noodles, and chicken and heat through for about 5 minutes
to ensure that the chicken is thoroughly cooked. Correct the seasoning
with salt and pepper. Add the lime juice, stir, and garnish with the
lime wedges. Serve immediately.
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