Thai Chicken-Noodle Stir Fry with Green Beans

By á-7737

Calories 539kcal, Fat 18.0g, Proteins 28.4g, Carbs 68.6g

Ingredients

• 4 boneless, skinless chicken breasts
• 1 oz ginger
• garlic (use 3 large cloves)
• 12 oz green beans
• 2 limes
• 1 Tablespoon Thai red curry paste
• 10 oz stir-fry rice noodles
• coarse kosher salt
• neutral oil, such as vegetable or safflower
• freshly ground pepper
• sugar

Details

Adapted from dinnerly.com

Preparation

Step 1

1. Prep chicken
Bring a large saucepan of salted water to a boil. Pat chicken dry and cut crosswise into ¼-inch slices. Peel and finely chop ginger and 3 large garlic cloves. Transfer chicken to a large bowl and add ginger, garlic, 1½ tablespoons oil, 1 teaspoon salt, and several grinds pepper. Let sit until step 4.

2. Make sauce
Meanwhile, trim stem ends from green beans and cut into 1-inch lengths. Into a small bowl, finely grate ½ teaspoon lime zest and squeeze 3 tablespoons lime juice. Cut any remaining lime into wedges. Add curry paste, 2½ tablespoons sugar, 2 teaspoons salt, and ⅔ cup water. Stir to dissolve sugar.

3. Cook noodles
Add ⅔ of the noodles (save rest for own use) to boiling water and cook, stirring frequently, until tender but not mushy, 5–8 minutes. Reserving ¼ cup of noodle water, drain and rinse under lukewarm running water. Use kitchen scissors to cut noodles in half in colander.

4. Stir-fry beans & chicken
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over high until shimmering. Add green beans and a pinch salt, and stir-fry until lightly browned in spots, 4-5 minutes. Transfer to a plate. Add 2 tablespoons oil to skillet and heat until shimmering. Add chicken in a single layer; cook without stirring until underside is browned, 2-3 minutes.

5. Finish & serve
Add noodles and green beans to chicken in skillet and stir-fry until heated through, about 1 minute. Stir sauce, add it to skillet and cook, tossing until absorbed, and noodles are lightly browned, 4–5 minutes. Add 1 tablespoon of the noodle cooking water (or more if necessary to moisten). Serve stir-fry with lime wedges for squeezing over. Enjoy!





6. Make it ahead


To get ahead on dinner prep, do all of step 2 and keep the sauce, green beans, and lime separately in the fridge until you're ready to get stir-frying. You could also cut the chicken into strips and hold them in the fridge until you're ready to marinate.