INGREDIENTS
7 oz
pad Thai rice noodles (from 14-oz package)
3 tbsp
soy sauce
3 tbsp
water
2 tbsp
fish sauce
1 tbsp
cornstarch
3/4 lb
boneless skinless chicken thighs (cut into 1/2-inch strips)
2 tbsp
Thai red curry paste
2 tbsp
vegetable oil
2 cups
coarsely chopped fresh cauliflower florets
1
red bell pepper (cut into thin strips)
3
green onions (thinly sliced on the bias)
1/4 cup
chopped roasted (salted peanuts)
1/4 cup
cilantro leaves (chopped)
2 tbsp
mint leaves (chopped)
1
lime (cut into wedges)