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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is one of my favorite dishes when we got to a Thai restaurant. The recipe I have calls for pork and shrimp, but I like to make it with chicken. Ingredients:
16 ounces flat stick rice noodles |
4 tablespoons vegetable oil |
4 cloves garlic, crushed |
1 yellow onion, chopped |
1 1/2 lbs chicken breasts, sliced thin |
2 fresh red chilies |
1 teaspoon sugar |
1/8 cup fish sauce |
1 teaspoon salt |
2 tablespoons lime juice |
3 tablespoons ketchup |
1 teaspoon black pepper |
1 lb fresh bean sprout, washed and drained |
4 tablespoons green onions, chopped |
4 tablespoons roasted peanuts, crushed |
Directions:
1. In a pot of boiling water, drop int he rice noodles for about 1 minutes, stirring constantly to prevent sticking.
2. Remove fom heat and drain in a colander, rinse with cold water, set aside.
3. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown.
4. Add the chicken and chilis.
5. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles and bean sprouts.
6. Stir well for 2 minutes.
7. Transfer to a large serving platter and garnish with green onion and crushed peanuts.
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