Brought to you by WOU Campus Dining

Featuring Jerry Kelley

Featuring Jerry Kelley

Cook 1


1 Package of Rice Stick Noodles

1 Cup Bean Sprouts

1 Cup Sliced Onion

1/2 Chopped Green Onion

1 Cup Shredded Carrots

1 Lime cut into slices

2 Chicken Breast

4 cups coconut Milk

1 Cup Brown Sugar

1/2 cup Yellow Curry Paste (We use Mae Ploy yellow curry paste)

1 tsp Curry Powder

1 tsp Tumeric

1 tsp Salt

1/2 Cup Chopped Cilantro

1/2 Cup Chopped Basil

1 Diced deseeded Jalapeno



Cutting Board


Medium Bowl

Spoon for Mixing

Measuring Cups


Medium sauce Pan

Large Pot



Serves: 4

Prep Time: 20 Minutes

1. Prepare and chop vegetables ahead of time. Set aside in fridge. 

2. Presoak rice noodles in cold water for 30-40 minutes ahead of time. 

3. Cook chicken in 4 cups of boiling water for 30-40 minutes. When Chicken is done shred and hold. 

4. In medium sauce pan add coconut milk, Jalapeno, curry powder, curry paste, brown sugar, salt and turmeric. Add 3/4 cilantro and basil (Reserve some for topping later). Simmer for about 20 minutes

5. Bring 6 cups of water to a boil and add the rice noodles for about 3 minutes. 

6. Assemble noodles in serving bowl. Add chicken, vegetables and desired amount of curry sauce. Garnish with remaining cilantro and basil. 


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