8 oz. boneless skinless chicken thighs, cut into thin strips
1 teaspoon cornstarch
3 tablespoons Thai red curry paste
1/2 cup coconut milk
1 pound fresh cooked egg noodles
1/2 of a red bell pepper, thinly sliced
2 cups bean sprouts
5 scallions, cut into 2-inch lengths
2 tablespoons chopped peanuts (optional)
Combine the raw chicken with 1 teaspoon of cornstarch and 1 teaspoon vegetable oil. Set aside while you prepare the rest of the ingredients.
When you’re ready to cook, heat a wok over medium high heat, and add a tablespoon of vegetable oil, along with the chicken. Stir-fry the chicken until opaque, remove from the pan, and set aside.
Add the red curry paste. Fry for one minute, and add the coconut milk. Add the noodles and stir-fry, loosening up the noodles as you go.
Add the red bell pepper and stir-fry for 1 minute. Add the cooked chicken, bean sprouts and scallions and cook for another 2 minutes, until the scallions are wilted.
Serve with lime wedges, and garnish with chopped peanuts if using.