Thai Chicken-and-Vegetable Noodle Bowls with Peanuts and Basil
Ingredients
- 2 (12-oz) pkg broccoli-cauliflower medley, halved (such as Eat Smart)
- 1 large red bell pepper, sliced
- 2 Tbsp olive oil
- 1 (8-oz) pkg rice noodles
- ½ cup matchstick-cut carrots
- 6 Tbsp dry-roasted, lightly salted peanuts, coarsely chopped
- ¼ cup chopped fresh basil
- 1 (13.5-oz) can unsweetened light coconut milk
- 3 cups shredded rotisserie chicken
- ¼ cup red curry paste (such as Thai Kitchen)
- 3 Tbsp fresh lime juice
- 1 Tbsp refrigerated ginger paste
Instructions
- Preheat oven to 450°F. Place a large rimmed baking sheet in oven while preheating.
- Combine broccoli and cauliflower, bell pepper, and oil in a bowl; spread in a single layer on preheated pan.
- Bake 15 minutes or until dark brown and crisp-tender, stirring once during last 2 minutes of baking.
- Meanwhile, prepare noodles according to package directions. Toss together noodles, carrots, peanuts, and basil.
- Bring coconut milk, chicken, curry paste, lime juice, and ginger to a boil in a saucepan. Cook 2 to 3 minutes or until slightly thickened.
- Divide noodle mixture among 6 plates; spoon chicken mixture over noodles. Top with roasted vegetables.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
471
|
471
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 29 | 29 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 898 | 898 |
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