4 packets of rice noodles, soaked in warm water for about 30 minutes
4 tablespoons of green curry paste
4 cloves of garlic, smashed
2 stalks lemongrass, white parts smashed
handful of fresh curry leaves,(skip if you can't find fresh version)
2 boneless chicken thighs, sliced into strips
1 cup coconut milk
1 1/2 cups chicken broth
1-2 teaspoons of fish sauce or to taste
1 cup of bean sprouts (or substitute with green beans if you like), blanched in boiling water until wilted
2-3 bird's eye chili peppers (optional), sliced
Heat up your wok or pan. Add 2 tablespoons of oil. Turn heat to low. Add in the garlic, lemongrass and curry leaves. Stir fry until aromatic.
Add in curry paste and stir fry to release aroma. If the paste looks too dry, add a bit more oil. Add in the chicken strips. Once the chicken browns a little, add in about 1/4 of the coconut milk. Stir fry around. Add in the chicken broth. Bring to a boil. Add in the rest of the coconut milk. Add 2 teaspoons of fish sauce. Bring to a boil. Cover and turn heat to low. Simmer for about 10 minutes. Check to make sure chicken is fully cooked. Do a taste test and add more fish sauce if needed.
Arrange the noodles in individual serving bowls. Top with the blanched beansprouts. Ladle enough broth to cover at least 3/4 of the noodles and garnish with some bird's eye chili peppers if using. The noodles will soak up the broth and become lumpy if they sit in the broth too long so serve immediately