|1 pack||(12-oz) rice noodles|
|2 tablespoons||Garlic flavored vinegar (up to)|
|4||Cloves garlic; chopped fine|
|1||Medium-to-large onion; diced fine|
|8 ounces||Chicken breast; cut into small pieces|
|1 tablespoon||Tamarind concentrate|
|3 tablespoons||Thai fish sauce|
|3 tablespoons||Soy sauce|
|3 tablespoons||Rice wine vinegar|
|½ teaspoon||Ground Cayenne pepper|
|2 teaspoons||Paprika (up to)|
|¼ cup||Crushed peanuts|
|Garnishes: fresh bean sprouts; chopped Chinese leeks; chopped green onions; sesame seeds; soy sauce|
Step one: Put noodles in a large pot, cover with cold water, soak at least one hour.
Step Two: Prepare liquid ingredients: ½ cup water, tamarind concentrate, soy sauce, fish sauce, rice wine vinegar, paprika, cayenne, and peanuts, mix together in air tight container and shake vigorously. Store in refrigerator while finishing dish.
Step Three: In a large wok, heat garlic vinegar. Saute garlic until it begins to brown, stirring constantly. then add quickly chopped onion and chicken. Cook over medium to high heat stirring constantly until chicken is opaque and onions are translucent. Drain noodles and add to wok all at once, quickly dump in pre-mixed liquid ingredients. Stir to mix. Cook until noodles absorb the liquid and lose their brittle quality becoming soft and flexible.
Step four: Garnish to your taste. Serve hot and eat. Makes four to six servings. Very low in fat prepared as noted above especailly if you trim fat from chicken. You may choose to use olive oil instead of the garlic vinegar but it doesn't add much to the finished product except 240 calories from fat.
Nikole Money <nikole@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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