Zesty Thai Coconut Chicken Noodle Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, thinly sliced
• 8 oz snow peas, trimmed and halved
• 2 medium carrots, julienned or grated
• 8 oz rice noodles
• 1 can coconut milk
• 2 tbsp low-sodium soy sauce
• 2 tsp fish sauce
• 2 tsp brown sugar
• 2 tsp red curry paste
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup unsalted roasted peanuts, chopped

Instructions

1. 1

   In a large pot, bring 4 cups of water to a boil. Add the rice noodles and cook according to package instructions, about 5-7 minutes, until tender. Drain and rinse under cold water.

2. 2

   In a large skillet or wok, heat 1 tbsp of oil over medium-high heat. Add the chicken and cook for 5-6 minutes, until no longer pink. Remove the chicken from the pan.