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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple. Ingredients:
8 ounces medium width rice vermicelli noodles |
3 tablespoons vegetable oil |
1/4 pound ground chicken |
1 teaspoon hot pepper sauce |
1 red pepper, thinly sliced |
1/2 pound peeled, deveined raw shrimp |
3 cloves garlic, minced |
2 teaspoons freshly grated gingerroot |
1/2 cup vegetable or chicken broth |
1/2 cup heinz tomato ketchup |
1/4 cup lime juice |
3 tablespoons granulated sugar |
3 tablespoons fish sauce |
1 1/2 cups bean sprouts |
3 green onions, thinly sliced |
1/4 cup fresh coriander or parsley leaves |
chopped peanuts |
Directions:
1. Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.
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