Ingredients with Measurements:
- 1 pound boneless chicken breast, sliced into thin strips
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 can (14 oz) coconut milk
- 1 package (8 oz) Kra Don noodles
- 1 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Tongs or slotted spoon
Step-by-step instructions:
1. Cook the Kra Don noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned, about 5 minutes.
3. Add the garlic and ginger to the wok and stir-fry for 1 minute.
4. Add the red curry paste, fish sauce, soy sauce, and brown sugar to the wok and stir-fry for 1 minute.
5. Pour in the coconut milk and bring to a simmer. Reduce heat to low and let simmer for 5 minutes.
6. Add the cooked noodles and bean sprouts to the wok and toss to coat with the sauce.
7. Serve the Chik-nam, Kra Don Noodles hot, garnished with cilantro, green onions, and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 470
- Fat: 26g
- Carbohydrates: 36g
- Protein: 27g
- Sodium: 950mg
- Sugar: 7g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu
- Kra Don noodles can be substituted with rice noodles or egg noodles
- Bean sprouts can be substituted with sliced bell peppers or snow peas
Variations:
- Add sliced mushrooms or baby corn to the dish for extra flavor and texture
- Use green curry paste instead of red curry paste for a different flavor profile
- Add a tablespoon of peanut butter to the sauce for a nutty flavor
Tips and tricks:
- Use a non-stick wok or skillet to prevent sticking
- Don't overcook the chicken, as it will become tough and dry
- Adjust the amount of curry paste to your preferred level of spiciness
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in individual bowls with lime wedges on the side
- Garnish with extra cilantro and green onions for a pop of color
Garnishes:
- Fresh cilantro
- Green onions
- Lime wedges
Pairings:
- Serve with a side of steamed rice or garlic bread
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or water to thin it out
- If the sauce is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food history:
- Chik-nam, Kra Don Noodles is a popular Thai dish that combines the flavors of coconut milk, curry paste, and fish sauce with tender chicken and noodles.
Flavor profiles:
- Creamy, spicy, savory
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
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Region: Thai