Thai-Style Chicken Curry Noodles

with Carrots, Poblano & Peanuts

30 MIN

2 Servings

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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

690 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Lo Mein Noodles
6 oz Carrots
1 Poblano Pepper
1 Bell Pepper
2 Tbsps Soy Glaze
3 Tbsps Roasted Peanuts
1 Tbsp Yellow Curry Paste
1 clove Garlic
1 Tbsp Rice Vinegar
1 Tbsp Smooth Peanut Butter Spread

step-by-step

instructions

Cook Along

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. 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, knife, and cutting board immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, vinegar, 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. Cook, stirring frequently, 1 to 2 minutes, or until combined and the vegetables are softened. Transfer to a bowl. Wipe out the pan.

3 Cook the eggs

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.

5 Finish the noodles & 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. Enjoy!