Last month, I posted about my oh-so-delicious-spicy-peanutty Thai curry noodle soup. I've been asked before about the recipe so here it is my fellow noodle slurpers (hehe).

You can use any noodles that you want. Peter experimented with different types of noodles before finding the perfect one. I prefer the South Korean wheat noodles (not dry noodles). It's not your typical whimpy thin noodles. They hold their shape well and absorbs a lot of liquid and flavor. Japanese Udon noodles are pretty good too. Experiment and you'll find the perfect one for you! If you don't want noodles, you can serve it with Coconut rice with a tall glass to Thai iced tea!


Ingredients:

A package of noodles
1 tbsp oil
1 cup diced chicken breast (you can use thighs or wings)
1 bunch scallions, diced
1 small red pepper, chopped
2 garlic cloves, chopped
3/4 inch piece ginger root, chopped
3 3/4 C Chicken stock
1 C Coconut milk
3 tsp Red Thai curry paste (Yellow curry is pretty good too)
3 tbsp Peanut butter
2 tbsp light soy sauce
1/2 C frozen peas
Salt and pepper to taste


Fry chicken for 5 minutes until brown. Add the white part of the scallion, garlic and ginger. Fry for 2 minutes. Add stock, coconut milk, curry paste, soy sauce and peanut butter. Bring to boil, stir occasionally and simmer for 8 minutes. Add bell peppers, peas and scallion top for 2 minutes.

Cook noodles separately and follow the package's cooking instruction. Place noodles in a bowl and top with soup. Serve by itself or a cup of Coconut rice. Enjoy!