Follow these steps for perfect results
wide rice noodles
prepared
red curry paste
peanut oil
eggs
lightly beaten
white onion
chopped
carrot
thin sliced
broccoli florets
chicken breast
julienned
prawns
deveined and shelled
light soy sauce
fish sauce
natural-style peanut butter
brown sugar
packed
chicken broth
light coconut milk
straw mushrooms
drained
water
sambal oelek
scallion
sliced
Prepare rice noodles according to package directions.
In a large wok, combine red curry paste and peanut oil. Simmer for 2 minutes.
Add chopped onion and sauté over medium heat for 4 minutes.
Add chicken strips and sauté, stirring, for 3 minutes.
Add sliced carrots and sauté for 4 minutes.
Add broccoli florets and sauté for 3 minutes, then add drained mushrooms.
Lightly beat eggs and scramble in a small pan. Set aside.
Boil rice noodles until just done. Drain.
In a large bowl, whisk together soy sauce, fish sauce, chicken broth, coconut milk, brown sugar, peanut butter, sambal oelek, and water.
Pour the sauce into the wok.
Add shrimp and simmer, stirring, until shrimp are cooked through.
Gently stir in scrambled eggs.
Add drained rice noodles to the wok and toss until well mixed.
Add sliced scallions and toss. Serve immediately.
Expert advice for the best results
Adjust the amount of sambal oelek to control the spice level.
Use fresh ingredients for the best flavor.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time.
Serve in a bowl, garnished with extra scallions.
Serve hot.
Pairs well with the spice and sweetness.
Discover the story behind this recipe
A popular and widely enjoyed dish.
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