A ginger/pad Thai crossbreed.

Gallery

Recipe Summary

prep:
45 mins
cook:
44 mins
additional:
30 mins
total:
1 hr 59 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place noodles in a large pot and cover with lukewarm water. Let soak until softened, about 30 minutes. Bring to a boil; cook, stirring occasionally, until noodles are tender yet still firm to the bite, about 3 minutes. Drain and return to the pot.

    Advertisement
  • Combine chicken stock, 1 cup water, and lemongrass in a small saucepan. Bring to a boil; simmer until broth is fragrant, about 5 minutes. Strain out lemongrass and discard.

  • Crush peanuts using a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a bowl.

  • Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.

  • Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.

  • Heat 1 teaspoon peanut oil in the wok over medium-high heat. Add chicken mixture and ginger; cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok.

  • Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper; saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes; cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, 1 to 2 minutes.

  • Pour broth and white wine into the wok. Cook until reduced, about 5 minutes. Stir in 1/2 of the toasted peanuts and all the coconut; simmer for 2 minutes. Add chicken; continue simmering until chicken is no longer pink in the center until sauce has reduced to about 1 1/2 cup, about 5 minutes.

  • Pour chicken and sauce over noodles in the pot; add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes. Pour in lime juice and garnish with cilantro.

Nutrition Facts

740 calories; protein 37.8g; carbohydrates 77.3g; fat 31.6g; cholesterol 58.9mg; sodium 2941.9mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/17/2020
Great flavor, had to omit a few things. We didn't have coconut flour so I skipped that part. We also didn't have oyster sauce so I subbed hoisin instead. I used lemon gas and garlic from the squeeze tube which was great. The recipe didn't specify how much curry or wine so I just went by taste. Other that that it was delicious! Read More
Advertisement