Recipe

A A A

• 4 boneless skinless chicken breast halves, sliced
• 2 tbsp white wine
• oil
• 8 garlic cloves, sliced
• 6 shallots, sliced
• 3/4 lb rice vermicelli
• 4 dried red chilies
• 6 dried chinese mushrooms, soaked
• 1 (6 oz) can shrimp
• 3 tbsp tomato paste
• 2 tbsp sugar
• 1 tbsp nam pla
• 1/2 cup bean sprouts
• 2 tbsp basil
• 2 tbsp peanuts, crushed

• 1 Marinate chicken in wine 30 minutes.
• 2 In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
• 3 Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
• 4 Grind red chilies.
• 5 In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
• 6 Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
• 7 Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
• 8 Add bean sprouts and basil; stir 2 minutes.
• 9 Add noodles; toss.
• 10 Garnish with garlic, shallots, and peanuts.