Ingredients

The following ingredients have 6 Servings
  • 6 oz. pad thai rice noodles
  • 2 Tbsp olive oil or canola oil, (divided)
  • 1 cup finely chopped yellow onion
  • 1 1/2 Tbsp minced garlic ((4 cloves))
  • 2 tsp curry powder
  • 2 tsp red curry paste
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 red bell pepper, (sliced into small, thin strips)
  • 6 cups low-sodium chicken broth
  • 1 (13.5 oz) can regular or light coconut milk
  • 3 cups shredded cooked rotisserie chicken
  • 8 oz. snow peas, (trimed and sliced in half crosswise)
  • 2 Tbsp packed light-brown sugar
  • 2 Tbsp fish sauce
  • 1/2 cup chopped green onions
  • Salt
  • 5 oz. fresh spinach ((4 packed cups))
  • 1/2 cup chopped fresh cilantro
  • 2 Tbsp fresh lime juice
  • Chopped peanuts
  • 1 red chili pepper, (seeded and chopped or sriracha)

Instruction

  • Bring 4 cups of water to a boil in a large saucepan. Once boiling add rice noodles and boil according to directions on package (usually about 3 - 6 minutes). Drain and rinse with cold water.
  • Heat 1 Tbsp oil in a large pot over medium-high heat. Add onion and saute 3 minutes then add another 1/2 Tbsp oil, garlic, curry powder, curry paste, turmeric, and coriander. 
  • Saute 1 minute then add last 1/2 Tbsp oil and bell pepper and saute 1 minute. Stir in chicken broth and bring to a boil. 
  • Stir in coconut milk, cover, reduce heat to low and simmer 10 minutes. Stir in chicken, snow peas, brown sugar, fish sauce and green onions. 
  • Season with salt to taste and cook 2 minutes. Stir in spinach, cilantro and lime juice and cook until spinach wilts. 
  • Toss in noodles. Serve warm with peanuts and red peppers.
  • Recipe source: adapted from My Recipes