Recipe: Royal Thai Curried Noodles

ROYAL THAI CURRIED NOODLES

1/2 package rick-stick noodles, at least 1/4-inch wide*
1 skinless boneless chicken breast
2 bell peppers (1 green and 1 red)
2 carrots
1 onion
2 large broccoli stalks
1/4 pound cooked regular-size shrimp
1/4 cup water
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 tablespoon granulated sugar
2 tablespoons vegetable oil, divided use
1 tablespoon curry paste
14 ounces regular or light unsweetened coconut milk
2 cups mushrooms, sliced (about 1/2 lb)

Place noodles in a large bowl. Cover with boiling water. Soak at room temperature, from 10 to 15 minutes. When noodles are almost tender but not quite as soft as you would like, drain and set aside.

Slice chicken into strips about 1/4 inch thick. Seed peppers and peel carrots. Cut both into thin strips. Thinly slice onion. Trim and discard dry ends of broccoli stalks. Cut broccoli into bite-size pieces, leaving florets as whole as possible and thinly slicing stalks. If shrimp are frozen, swirl in a colander under cold running water until ice crystals melt. Drain while continuing with recipe.

Stir 1/4 cup water with fish, oyster and soy sauces and sugar; set aside.

Heat 1 tablespoon oil in a shallow pan set over medium heat. Add curry paste and stir constantly for 1 minute. Stir in coconut milk. Bring to a boil, stirring often, then remove from heat and set aside.

Heat remaining tablespoon oil in a wide saucepan set over medium-high heat. Add chicken, then scatter onion overtop. Stir-fry until chicken is golden-tinged and onion has softened, from 7 to 9 minutes.

Add all vegetables, including mushrooms, soy mixture and curry mixture to the chicken mixture. Stir frequently until vegetables are hot, about 5 minutes.

Add drained noodles and shrimp. Stir constantly, scraping bottom frequently, just until noodles are coated and hot, about 2 minutes. Serve right away.

*Rice-stick noodles come in various widths and are packaged in cellophane bags. You'll find them in the Asian section of your supermarket or in Asian markets.

Makes 4 servings
Source: Chatelaine Magazine, January 2001