Siam Sunset Noodles

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside. (approx. 10 minutes)

   ~10 min
2. 2

   In a bowl, whisk together coconut milk, chicken broth, lime juice, fish sauce, brown sugar, and red curry paste until well combined. (0 minutes)

3. 3

   Mince garlic and grate ginger. (0 minutes)

4. 4

   Heat 1 tablespoon of oil (not listed as ingredient, assumed standard kitchen oil) in a frying pan over medium-high heat. Add sliced chicken and cook until browned and cooked through. Remove chicken from pan and set aside. (5 minutes)

   ~5 min
5. 5

   Add minced garlic and grated ginger to the same frying pan. Sauté for about 30 seconds until fragrant. (1 minute)

   ~1 min
6. 6

   Add sliced bell pepper and broccoli florets to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp. (4 minutes)

   ~4 min
7. 7

   Pour the coconut milk mixture into the pan with the vegetables. Bring to a gentle simmer, stirring occasionally. (5 minutes)

   ~5 min
8. 8

   Add the cooked chicken back to the pan. Add the drained rice noodles and toss gently to coat everything in the sauce. Cook for another 2-3 minutes until noodles are heated through and sauce has thickened slightly. (3 minutes)

   ~3 min
9. 9

   Stir in chopped cilantro and red chili flakes (if using). (0 minutes)

10. 10

    Serve immediately with lime wedges. (0 minutes)