1 tbsp canola oil
454 g boneless, skinless chicken breast, thinly sliced
4 cloves garlic, minced
2 tbsp red curry paste
3 tbsp fish sauce
227 g long beans, chopped into 1 inch pieces
1 red bell pepper, chopped
1 can bamboo shoot strips
1 cup vegetable broth
1 tsp brown sugar
180 g rice noodles
1 tbsp sesame oil
2 tbsp fresh basil, chopped
1/4 cup cashews chopped
- In a large skillet or wok, heat oil over medium high heat. Cook, chicken and garlic for 2 minutes. Add curry paste and fish sauce and cook for 2 minutes. Remove to plate.
- Add beans, pepper and drained bamboo shoots. Pour in broth; cover and steam for 5 minutes. Uncover and return chicken and accumulated juices to skillet with brown sugar and cook, stirring for 2 minutes or until well coated and chicken is no longer pink.
- Meanwhile in a sauce pan of boiling water, cook noodles for 2 minutes. Drain well and return to pot. Toss with oil and basil to combine.
- Spread noodles over shallow bowl or platter and top with turkey mixture. Sprinkle with cashews. Let stand for 2 minutes for juices to absorb into the noodles before serving.
