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.
- 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
- Heat the oil in a large pan, over medium heat.
- Add the garlic and ginger to the pan and saute for 2-3 minutes.
- Add the curry paste and stir to combine well with the oil. Cook for another 2-3 minutes.
- Add the broth to the pan and stir to combine well. Bring to a simmer.
- 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.
- Now add the coconut milk, broth, soy sauce, fish sauce, and red pepper flakes.
- Bring to a fast simmer and cook like this until the liquid has begun to thicken, ~ 15 minutes.
- Lower the heat to low-medium. Add carrots, bell peppers, and the chicken to the pan. Cover and cook another 10 minutes.
- 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.
- 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.