Thai-Style Chicken Curry Noodles with Carrots, Poblano & Peanuts

Thai-Style Chicken Curry Noodles

with Carrots, Poblano & Peanuts

30 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • Make it Vegetarian
    remove Chicken. Add 1 Bell Pepper & 2 Pasture-Raised Eggs
  • Make it Vegetarian

    From the Test Kitchen

    The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, and yellow curry paste that we’re tossing together with tender lo mein and vibrant veggies.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Thai-Style Chicken Curry Noodles with Carrots, Poblano & Peanuts
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Lo Mein Noodles
    • 1 Tbsp Smooth Peanut Butter Spread
    • 2 Tbsps Soy Glaze
    • 1 Lime
    • 3 Tbsps Roasted Peanuts
    • 6 oz Carrots
    • 1 clove Garlic
    • 1 Tbsp Yellow Curry Paste
    • 1 Poblano Pepper
    • 1 Bell Pepper
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of 2 lime wedges, 2 tablespoons of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.  

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots, sliced poblano pepper, and sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the garlic paste and lime zest. Cook, stirring frequently, 1 to 2 minutes, or until combined and the vegetables are softened. Transfer to a bowl. Wipe out the pan.

    Cook the egg
    3 Cook the egg

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

    Cook the noodles
    4 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the cooked eggs and peanuts. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of 2 lime wedges, 2 tablespoons of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.  

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots, sliced poblano pepper, and sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the garlic paste and lime zest. Cook, stirring frequently, 1 to 2 minutes, or until combined and the vegetables are softened. Transfer to a bowl. Wipe out the pan.

    Cook the vegetables
    Cook the egg
    3 Cook the egg

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

    4 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    Cook the noodles
    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the cooked eggs and peanuts. Serve the remaining lime wedges on the side. Enjoy!

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