Thai-Inspired Chicken Stir Fry with Rice Noodles

Oh major yum! I started with a recipe from a cookbook that I have, but ended up modifying it so heavily, it's not really the same recipe lol. But what I came up with? So. Very. TASTY! Hubby & I both loved it! Thing is, I did not measure some of the ingredients...so I'm making my best guess on the ones with ~ next to them. Next time, will measure and correct amounts if/as needed.

Ingredients:

~1 1/2 T. canola oil

1 T. Thai red curry paste

~1.25 lb boneless, skinless chicken thighs, cut in bite-size pieces

~3/4 c. coconut milk

2 T. fresh lime juice

2 T. fish sauce

1/2 T. bottled minced garlic

1 finger pepper (preferably very ripe/turning orange), seeds removed, finely chopped

~5 oz. bean sprouts

1/2 c. cocktail peanuts (salted), chopped

~1 tsp. dried basil

8 oz. (dry weight) wide rice noodles, cooked according to package directions

Directions:

1. Heat oil in wok over medium-high heat. Add curry paste and stir, cook for around 1 min.

2. Add chicken to wok and stir to combine. Cook for 3-4 min, until chicken no longer has pink showing outside.

3. Add coconut milk, lime juice, fish sauce, garlic, and finger pepper. Stir to combine. Bring mixture to a simmer.

4. Once simmer is reached, add the bean sprouts. Stir in and cook for 1-2 min.

5. Stir in the peanuts and basil. Let cook for 1-2 min.

6. Remove from heat and stir in the cooked rice noodles. Serve and enjoy!