Yield: 10 servings
|1||Whole broiler chicken -; (abt 4 lbs)|
|1 cup||Nam pla; (fish sauce)|
|3||Garlic cloves; crushed|
|2 tablespoons||Peeled minced fresh ginger|
|3 tablespoons||Freshly squeezed lime juice|
|2 tablespoons||Dark-brown sugar|
|1 teaspoon||Red-pepper flakes|
|1 small||Red onion; halved and sliced|
|1 bunch||Trimmed scallions; cut in 4" lengths,|
|24||Fresh mint leaves|
|24||Fresh cilantro leaves|
|2 cups||Mung-bean sprouts|
|1||Long peeled halved cucumber; sliced 1/4" thick|
|On the diagonal|
|2||Limes; cut 8 wedges each|
|2||Orange or red bell peppers; sliced thin|
|½ pounds||Cellophane noodles|
Place chicken in a large pot with enough cold water to cover it. Bring to a boil and reduce heat to low; simmer for 30 to 45 minutes. Remove chicken, and discard the skin and bones, reserving stock. Cut chicken into large pieces. Place in a medium bowl, cover, and refrigerate until ready to use.
In a medium bowl, whisk together the nam pla, crushed garlic, ginger, lime juice, brown sugar, red-pepper flakes, and ¼ cup water. Cover sauce, and refrigerate until ready to serve. Right before serving, soak noodles in warm water for 15 minutes and drain well. Bring chicken stock to a simmer.
Place noodles in the bottom of a large serving bowl, arrange chicken on top, then add the sliced onion and scallions. Stir the sauce into simmering chicken broth and ladle mixture over chicken and noodles. Serve immediately, using cold vegetables and limes as garnish. Serves 10 to 12.
Cuisine: "Thai" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 93 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 23g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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