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Red Curry Noodles with Chicken
Ingredients
  • 8 oz. boneless skinless chicken thighs, cut into thin strips
  • 1 teaspoon cornstarch
  • Vegetable oil
  • 3 tablespoons Thai red curry paste
  • ½ cup coconut milk
  • 1 pound fresh cooked egg noodles
  • ½ of a red bell pepper, thinly sliced
  • 2 cups bean sprouts
  • 5 scallions, cut into 2-inch lengths
  • Lime wedges
  • 2 tablespoons chopped peanuts (optional)
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