Sauce

May be prepared up to 2 days in advance. In small saucepan over medium heat, bring the first 6 ingredients to a boil. Reduce heat to low and simmer for 10 minutes. Stir in sugar; mix well and simmer 2 minutes more. Remove from heat. Stor in a non-reactive container, tightly covered, in refrigerator.

To Serve

Soak rice noodles in cold water for at least 20 minutes, or overnight; drain and set aside. Reheat sauce; strain through a sieve, discarding solids. Stir in raisins and set aside. Heat oil in a wok over high het until smoking; add chicken and cabbage and stir-fry for 2 minutes. Add remaining vegetables and stir-fry 1 minute longer. Stir in shrimp, noodles and sauce; heat, stirring gently, until shrimp are done and noodles are tender, about 1 to 2 minutes.

Transfer to a warm serving platter and top with bean sprouts, nuts, cilantro sprigs and lime wedges. Serve immediately.

Notes:

1. Ingredients marked (*) are available in most Asian markets.

2. Adjust amount of red curry to control spiciness.

Ingredients

Sauce

  • 2 cans (14 ounces each) unsweetened Thai coconut milk*
  • 2 Tablespoons Thai red curry paste
  • 3 Tablespoons Thai fish sauce (nuoc nam)*
  • 1 heaping tablespoon minced garlic (about 3 cloves)
  • 1 piece (2 inches) gingerroot, peeled and sliced 1/8-inch thick
  • 2 medium kaffir lime leaves*, preferably fresh
  • 1/4 Cup sugar
  • 21/4 Cups California golden raisins

Procedure

Stir Fry

  • 1 Package (14 ounces) Thai narrow dried rice noodles*
  • 2 Tablespoons vegetable oil
  • 12 Ounces boneless chicken thigh meat, very thinly sliced
  • 3 Cups green cabbage, roughly chopped
  • 2 Cups fresh snow peas, stemmed and strings removed
  • 1 Cup straw mushroom
  • 1 Cup baby corn
  • 1 small carrot, sliced 1/8-inch thick on the bias (about 1/2 cup)
  • 1 red bell pepper, stemmed, seeded and cut 1/8-inch julienne
  • 2 to 3 large green onions cut into 2-inch lengths, green and white parts (1/2 cup)
  • 1 Pound small prawns (21/25); peeled, leaving only the tail, and deveined

Garnish

  • 2 Cups fresh mung bean sprouts*
  • 1/2 Cup peanuts or pistachios, roasted and coarsely chopped
  • Cilantro sprigs
  • Fresh lime wedges

Nutrition Facts Per Serving

Calories 380 (Calories from Fat 40%); Total Fat 17 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 70; Sodium 370; Potassium 509; Total Carbohydrate 45; Dietary Fiber 3; Sugars 19; Protein 15; Calcium 52; Iron 4;

Try Another Recipe

Honey-roasted Duckling Spiked with Tabasco, California Raisins and Guajillo Chile Sauce

All Recipes

There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes
Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.