Curry Pad Thai

Name: Curry Pad Thai
Ingredients: 1 pound boneless skinless chicken thighs; 1 teaspoon sesame oil; 2 teaspoons vegetable oil; 2 cloves garlic minced; 1 cup onion chopped; 1/2 pound rice noodles; 1 red bell pepper thinly sliced; 1 yellow bell pepper thinly sliced; 3 tablespoons fish sauce; 1 teaspoon rice vinegar; 1 teaspoon pepper flakes red crushed; 1 teaspoon tumeric; 2 tablespoons curry powder; 2 eggs beaten; 2 cups bean sprouts

15 ingredients

5 steps

Ingredients

1 pound boneless skinless chicken thighs
1 teaspoon sesame oil
2 teaspoons vegetable oil
2 cloves garlic minced
1 cup onion chopped
1/2 pound rice noodles
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
3 tablespoons fish sauce
1 teaspoon rice vinegar
1 teaspoon pepper flakes red crushed
1 teaspoon tumeric
2 tablespoons curry powder
2 eggs beaten
2 cups bean sprouts

Directions

1

Cut the boneless, skinless chicken thighs into 6 pieces. Heat sesame and vegetable oil in a large skillet or wok over medium high heat. Add chicken and stir-fry in wok until lightly browned and cooked through. Add the minced garlic and onions and cook until onions are translucent.
2

Meanwhile, prepare rice noodles by placing them in a large bowl and cover with boiling water. Allow to stand for 6-8 minutes, until softened but still firm. Drain well.
3

Add carrots and peppers to the skillet.
4

Stir in the fish sauce, rice vinegar, red pepper flakes, turmeric and curry powder into the skillet and mix thoroughly. Add rice noodles and heat through. Add well-beaten eggs and allow them to set slightly and then stir into mixture. Add bean sprouts and toss again.
5

Serve