Thai Noodles With Chicken

The amount of fish sauce used in this recipe depends on brand selected and personal taste.

Ingredients

• 1/2 pound rice noodles
• 1/4 cup oil
• 2 cloves garlic, finely chopped
• 1 scant teaspoon shredded pickled salted radish
• 1/4 pound boneless chicken breast, sliced
• 1 egg, slightly beaten
• 1/2 pound bean sprouts
• 1 tablespoon catsup
• 1 teaspoon soy sauce
• 1/4 cup coarsely chopped peanuts or macadamia nuts
• 1 teaspoon sugar
• 1 to 2 tablespoons fish sauce
• 1 tablespoon dried ground salted shrimp (optional)
• 1 ounce chives, cut into 2-inch lengths
• Garnish: Chinese parsley sprigs
• 1 lime, quartered
• 1 teaspoon dried red chile pepper flakes (optional)

Directions

Soak rice noodles in warm water for 30 minutes; drain. Heat oil in a wok on high heat and cook garlic and salted radish until light brown. Add chicken and egg; stir fry for 3 to 4 minutes. Add rice noodles and half of the bean sprouts; mix well. Stir in catsup, soy sauce, peanuts, sugar, fish sauce, and ground salted shrimp; cook for 3 minutes. Add chives and remaining bean sprouts; mix well. Serve hot. Garnish with Chinese parsley, lime quarters and red chili flakes. Sprinkle with additional chopped peanuts, if desired.

Submitted 6/13/05.
Source: Keo's Thai Cuisine
Submitted By: Joy Bowers
joybow@mtaonline.net
Thai Noodles With Chicken