Ingredients
6ozpad thai rice noodles
2tbspolive oil or canola oil, divided
1cupyellow onionfinely chopped
1 ½tbspgarlic minced
2tspcurry powder
2tspred curry paste
½tspturmeric
½tspground coriander
1redbell peppersliced into small, thin strips
6cupslow-sodium chicken broth
1canregular coconut milkor light coconut milk
3cupsrotisserie chickenshredded, cooked
8ozsnow peastrimmed and sliced in half crosswise
2tbsplight-brown sugar
2tbspfish sauce
½cup green onionschopped
salt
5ozfresh spinach4 packed cups
½cupfresh cilantrochopped
2tbspfresh lime juice
peanutschopped
1red chili pepperseeded and chopped or sriracha
Preparation
Bring 4 cups of water to a boil in a large saucepan. Once boiling adds rice noodles and boils according to directions on the package for about 3 to 6 minutes. Drain and rinse with cold water.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion and saute 3 minutes then add another ½ tablespoon oil, garlic, curry powder, curry paste, turmeric, and coriander.
Saute 1 minute then add last ½ tablespoon oil and bell pepper and saute 1 minute. Stir in chicken broth and bring to a boil.
Stir in coconut milk, cover, reduce heat to low, and simmer 10 minutes. Stir in chicken, snow peas, brown sugar, fish sauce, and green onions.
Season with salt to taste and cook for 2 minutes. Stir in spinach, cilantro, and lime juice and cook until spinach wilts.
Toss in noodles. Serve warm with peanuts and red peppers.
