Sunday, February 19, 2012

curry singapore noodles with chicken


Who doesn’t enjoy watching Padma Lakshmi on Bravo’s Top Chef? My hubby has a huge crush on her and says “Padmaaaaaa” in a very tigerish tone every time we she comes on TV. Do I get jealous? Maybe a little, but I do have to admit that I have a girl crush on her myself. Who wouldn’t? She’s exotic, tall, and gorgeous.


Not everyone knows that Padma Lakshmi is an award-winning cookbook author. My sister bought me her cookbook Tangy Tart Hot & Sweet a few years ago. The book is filled with simple, sophisticated international cuisine recipes and stories of Padma's life.


My favorite recipe of Padma's is her Singapore Noodles with Shrimp and Shitake Mushrooms. My curry Singapore noodles with chicken is a modified version of it. I modified her recipe to suit to my family’s taste and simplify for a quicker version.

The curry is mild and works perfectly with the cilantro. These noodles have just the right amount of heat from the chili.

There are so many variations of Singapore noodles made by various Asian countries such as Thailand, Indonesia, India, and China just to name a few.


This dish cooks quickly, so prepare your ingredients ahead of time. Don't add more noodles than called for, otherwise you will end up with a huge lump of noodles that absorbs all of the sauce.


Cholada Beach Cuisine is located in Malibu on Pacific Coast Highway (PCH) and has to be once of the best Thai restaurants around. This is definitely one of those hole in the wall places. The building looks more like a run down shack, but is actually relaxing and warm once you get in. They have a large outside seating area in the back that is filled with twinkling lights and outdoor heaters. That's where I prefer to eat.

Cholada Thai on Urbanspoon

curry singapore noodles with chicken
Adapted from Tangy Tart Hot & Sweet

Ingredients:
3 tablespoons sesame oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1-pound chicken breast, cut into small pieces
1 tablespoon freshly minced ginger
2 dried red chili peppers, whole
2-tablespoon soy sauce
3-tablespoon Thai or Vietnamese fish sauce
1-teaspoon curry powder
1 cup shredded carrots
4 ounces cellophane rice noodles, softened per package instructions
1 cup chopped fresh cilantro

Directions:
In a large, deep skillet or wok, heat the sesame oil over medium-high heat. When the oil is almost smoking, add the onions, garlic, and ginger. Sauté for 3 to 4 minutes, turn the heat down to medium, and add the chicken, cooking until opaque.

Add the chilies and carrots, and stir. Then after 2 minutes, add the curry powder, soy sauce and fish sauce. Cook about 3 or 4 more minutes until carrots are soft.

Remove from heat and add the rice noodles (you can cut or break noodles to make mixing easier). Sprinkle with fresh cilantro and serve.

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