Thai Chicken with Noodles and Vegetables



1 Tbsp Thai red curry paste
3 Tbsp olive oil
4 boneless, skinless chicken breasts
Combine curry paste and oil.
Brush on chicken breasts.
Marinate for 1 hour, then grill on the barbeque
12 oz green beans
8 Shitake mushrooms
Brush beans and mushrooms with oil and grill 2-3 minutes per side, until soft. Cut into pieces
8 oz thin rice noodles Soak noodles in hot water for 30 minutes, while preparing the sauce.
1 cup coconut milk
1/2 cup chicken stock
1/4 cup fresh basil, slivered
2 Tbsp fish sauce
1 tsp sugar
1 Tbsp chopped garlic
1 tsp Asian chili sauce
grated rind and juice of 1 lime
Combine sauce ingredients in a skillet. Bring to a boil, then simmer for 1 minute. Stir in the vegetables. Drain the noodles and add to the sauce. Simmer for another 2 minutes.
2 cups bean sprouts
3 green onions
At this point, you can cut the chicken into strips and add to the skillet mixture; or, serve the chicken breasts whole, surrounded with the noodles and sauce.
Scatter the bean sprouts, chopped green onions and extra basil or mint over top.
Serves 4 source:Lucy Waverman in the Toronto Star, July, 2001