Tiger Noodles

I have this Pinterest board called, “Ones I’ve Made and Would Make Again.” Because, as I’m sure you all know, just because you’ve saved it on a Pinterest board, doesn’t necessarily mean it’s worth making even once! [See the entire website PinterestFail.com] But to gain inclusion on this board of mine, I not only had to have made it, but loved it too! One of my absolute favorites on there was this recipe for Thai flavored coconut curry noodles. I say was because the link no longer works! It goes nowhere / I think the original blogger took down his/her blog or that post. I’ve scoured Pinterest, and I can find the original poster’s picture of these noodles, but not the blog itself. (And not to be a tattletale, but I found the original poster’s pictures on a few tumblr accounts without proper credit. Rude.) So, long story short, I tried to recreate the recipe from memory and the Pinterest picture.  I didn’t exactly succeed in mimicking it, at least how I remember it, but I ended up with a spicy noodle dish that we definitely enjoyed.

I decided to call them tiger noodles, because I think tigers are big, bold, and fiery – like these noodles. Plus tigers are an endangered species native to Thailand, and this dish is full of Thai flavors. And I like tigers. That’s the main reason.

Tiger Noodles

Ingredients: 

• 1 tbsp coconut oil
• 4 cloves of garlic, minced
• 1 inch fresh ginger, grated
• 2 tbsp Thai red curry paste
• 1 can light coconut milk
• 1/2 cup vegetable or chicken broth
• 10 oz chicken breast, sliced
• 1 tbsp soy sauce
• 2 tsp fish sauce
• 3/4 tsp crushed red pepper flakes
• 1 red bell peppers, sliced into strips
• 10 baby carrots, sliced
• Wide rice noodles
• 1 lime
• Cilantro

Instructions: 

1. Heat the oil in a large pan, over medium heat.
2. Add the garlic and ginger to the pan and saute for 2-3 minutes.
3. Add the curry paste and stir to combine well with the oil. Cook for another 2-3  minutes.
4. Add the broth to the pan and stir to combine well. Bring to a simmer.
5. Now add the chicken to the pan and cook until the chicken has lost its translucence. Remove the chicken from the pan and set aside.
6. Now add the coconut milk, broth, soy sauce, fish sauce, and red pepper flakes.
7. Bring to a fast simmer and cook like this until the liquid has begun to thicken, ~ 15 minutes.
8. Lower the heat to low-medium. Add carrots, bell peppers, and the chicken to the pan. Cover and cook another 10 minutes.
9. Meanwhile, bring a pot of water to a boil. Remove from heat and submerge the noodles in the hot water for 5-10 minutes. Then drain and set aside.
10. Add the noodles, a sprinkle of chopped cilantro, and a healthy squeeze of lime into the pan and stir briefly. Serve immediately. Top your bowl with more cilantro and/or lime if you’d like.

Makes 4 servings.