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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bangkok-style noodles with shrimp, chicken and Thai chilies from Arun's in Chicago. Ingredients:
1 6-ounce package dried bean thread noodles (saifun) |
6 tablespoons vegetable oil |
2 skinless boneless chicken breast halves, finely chopped |
18 uncooked large shrimp, peeled, deveined, coarsely chopped |
15 garlic cloves, minced |
1/2 cup chopped green onions |
1/2 cup chopped fresh cilantro |
3 tablespoons chopped shallots |
3 tablespoons thai fish sauce (nam pla) |
3 tablespoons fresh lime juice |
2 1/2 teaspoons minced seeded thai chilies* or serrano chilies |
Directions:
1. Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
3. Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
4. *Available at Asian markets and in some supermarkets.
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