Spicy Curry Noodles with Chicken and Sweet Potato

I’ll give my honest review of this recipe.  It was a first try for me.  I had visited the Asian market to pick up ingredients for my Thai Margarita, so I decided to do some more Thai cooking this week. This recipe I took from one of my Bon Appetit magazines a long while back.  I also looked it up online to see what kind of ratings it had, and it had 4 1/2 stars.  Must be good.  This recipe packed tons of flavor. We actually would have preferred a bit less spice, and I left off the chiles after tasting the heat in the first bowl.  Both of us decided it was really good but not worth the effort.  I have other Thai recipes we enjoy more and aren’t quite as involved.  With three little ones, recipes demanding more time just aren’t going to be visited as much.  Luckily, I had the kids helping for a lot of the time, so I didn’t have the mom guilt of how much time I was spending away from them.  Kid review?  Abby is my little gourmet, and she really enjoyed it.  Corban is hit or miss, but didn’t want to try the deconstructed version I had on his tray.  Kenzie is always out for anything new.  She had grapefruit for dinner.


Spicy Curry Noodles with Chicken and Sweet Potato

• 2 tablespoons vegetable oil
• 3 tablespoons chopped shallots
• 3 garlic cloves, chopped
• 2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons Thai yellow curry paste*
• 2 tablespoons curry powder
• 1 teaspoon hot chili paste (such as sambal oelek)*
• 2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
• 5 cups low-salt chicken broth
• 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
• 2 teaspoons sugar
• 3 cups snow peas, trimmed
• 2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
• 1 pound dried rice vermicelli noodles or rice stick noodles*
• 3/4 pound skinless boneless chicken thighs, thinly sliced
• 1/2 cup thinly sliced red onion
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
• 1 lime, cut into 6 wedges

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.