Easy Thai Red Curry Chicken Noodles

In a medium bowl, combine the sliced chicken thighs with 1 teaspoon of cornstarch and 1 teaspoon of vegetable oil. Toss well to coat and set aside to marinate while you prepare the remaining ingredients.

Heat a wok or large skillet over medium-high heat and add one tablespoon of vegetable oil. Add the marinated chicken and stir-fry until it is opaque and just cooked through. Remove the chicken from the pan and set it aside.

In the same pan, add the Thai red curry paste and fry for about 1 minute until fragrant. Pour in the coconut milk and stir to combine. Add the cooked egg noodles, stir-frying and loosening them as you go to ensure they are evenly coated in the curry sauce.

Add the sliced red bell pepper and stir-fry for 1 minute. Return the cooked chicken to the pan, then add the bean sprouts and scallions. Continue cooking for another 2 minutes until the scallions are wilted and the dish is heated through.

Serve the noodles immediately in warm bowls. Garnish with chopped peanuts and provide fresh lime wedges on the side for squeezing.