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Red Curry Peanut Noodles Recipe

Red Curry Peanut Noodles
Source: arcticgardens

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Ingredients

  • 1/2 bag (375g) of Arctic Gardens Yin Yang style vegetables
  • 1/2 500 g pkg spaghetti noodles
  • 1/3 cup peanut butter
  • 3 tbsp Thai red-curry paste
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 2 skinless, boneless chicken breasts, thinly sliced
  • ½ cup chopped peanuts (optional)
PREP TIME
10m
COOK TIME
15m
TOTAL TIME
25m
YIELD
4 servings

Instructions

  • BRING a large pot of water to the boil. Cook pasta according to package directions, 8 to 10 min. Reserve ¼ cup cooking water. Drain and reserve.
  • WHISK peanut butter with 1/4 cup warm water, curry paste, soy and honey in a medium bowl. Set aside.
  • HEAT 1 tbsp oil in a large, non-stick frying pan over medium-high. Add Arctic Gardens Stir Fry Yin Yang style frozen vegetables and cook according to package directions, until tender-crisp, 6 to 7 min. Transfer cooked vegetables to a plate and reserve.
  • RETURN pan to heat and add remaining oil, then chicken. Stir-fry until chicken is no longer pink, 4 to 5 min. Add peanut-butter mixture and reduce heat to medium.
  • ADD reserved cooking water, cooked pasta and vegetables to chicken and stir until well smooth and well coated. Remove from heat. Serve with chopped peanuts if desired.

Dinner

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A recipe from arcticgardens

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