Thai Noodles With Chicken Recipe

  Thai Rice

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)

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.
3 to 4 servings.
The amount of fish sauce used in this recipe depends on brand selected and personal taste.

Thai Noodles With Chicken

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