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Export 14 ingredients for grocery delivery
Step 1
In a medium bowl, whisk together the marinade ingredients.
Step 2
Add the chicken breast slices and coat thoroughly and allow to marinate until most of the liquid is absorbed and the chicken is coated well, approximately 15 minutes.
Step 3
Cook the rice noodles per the package instructions, drain into a fine sieve reserving the water. Rinse the noodles with cold water to stop the cooking and toss with sesame oil before setting aside.
Step 4
Add the hot water back into the pot and keep at a high simmer, adding water if needed to fill the sauce pan to ¾ full.
Step 5
In a small sauce pan, add the coconut cream and heat over Medium heat until slightly simmering.
Step 6
Add the red curry paste and whisk to combine.
Step 7
When fully incorporated, add the lime juice, fish sauce, and sugar. Cook until incorporated.
Step 8
Add the peanut butter last and whisk to combine, lower heat to low and cover, whisking occasionally to keep from separating.
Step 9
In a large wok, heat peanut oil over Medium High heat until shimmering.
Step 10
Stir fry the chicken breast in 2 batches until fully cooked and very lightly browned on the edges.
Step 11
Remove to a plate and cover to keep warm.
Step 12
Add the spinach and carrots (if using) to the simmering water and blanch until wilted, about 1 to 2 minutes.
Step 13
Drain the spinach thoroughly.
Step 14
Plate the noodles on a large plate, top with drained spinach, chicken breast, and the peanut sauce.
Step 15
Garnish with Thai basil and sesame seeds if desired