30 Minute Thai Noodles

Bring a large pot of water to a boil on the stove. Add the rice noodles and cook according to package directions. Once cooked, reserve about one cup of the pasta water, then drain the noodles and set them aside.

Cut the chicken breasts into thin strips. Heat a drizzle of olive oil in a large pan over medium heat. Add the chicken and season heavily with pepper. Sauté, stirring occasionally, until the pieces are browned on all sides.

While the chicken is cooking, peel one clove of garlic and mince it finely. In a small bowl, combine the minced garlic with honey, soy sauce, rice vinegar, red Thai curry paste, and paprika. Mix well to make the sauce.

About one to two minutes before the chicken is fully cooked, pour half the sauce into the pan. Stir everything together and cook until the sauce becomes bubbly and starts to thicken slightly.

While the chicken finishes cooking, slice the bell pepper, zucchini, and carrot. Add all the vegetables to the pan with the chicken and cook for a few minutes, just until the veggies are tender but still bright and crisp.

Add the cooked noodles to the pan with the chicken and veggies.

Add the remaining sauce and roughly chop the cilantro before adding it to the pan. Stir everything together to evenly coat in the sauce. If the mixture looks too thick, add some of the reserved pasta water a little at a time until it reaches the desired consistency.

Serve topped with sesame seeds, a handful of cashews, and torn fresh basil leaves.