Thai noodles with chicken and sprouts
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | pounds | Dried thin flat rice noodles; 1/8\" wide |
Boiling water | ||
½ | cup | Chicken broth |
3 | tablespoons | Fish sauce; OR reduced-sodium soy sauce |
3 | tablespoons | Fresh lime juice |
1½ | tablespoon | Sugar |
½ | teaspoon | Mild ground red chile; OR chili powder |
½ | cup | Vegetable oil |
2 | Boned and skinned chicken breasts halves; thin sliced crosswis | |
6 | Green onions; cut in 1\" pieces | |
3 | Cloves garlic; finely chopped | |
2 | larges | Eggs; beaten |
3 | cups | Fresh mung bean sprouts |
1 | cup | Sunflower sprouts |
¼ | cup | Shelled roasted sunflower seeds |
Directions
In large, heatproof bowl, soak noodles in boiling water to cover, stirring gently, until softened--3 to 5 minutes. Drain in colander and set aside. In small bowl, combine roth, fish sauce, lime juice, sugar and chile; set aside
Heat wok or nonstick 5-quart saucepot over high heat. And oil and chicken; stir-fry until well browned. Reduce heat to medium. Add onions and garlic; stir-fry 1 minute. With slotted spoon, transfer chicken mixture to bowl and set aside.
Add eggs to skillet and cook until scrambled, breading them into small pieces as they cook. Add bean sprouts; stir-fry 2 minutes. Add noodles and broth mixture; gently stir noodles until softened and most of liquid evaporates. Add chicken mixture, tossing gently; transfer to serving platter or divide among serving plates. Sprinkle with sunflower sprouts and sunflower seeds. Serve immediately.
NOTES : Dried rice noodles can be found in Asian markets and health-food stores. If unavailable, however, substitue an 8-ounce package of linguini, cooked follow package directions--not soaked as in Step 1. Fish sauce, also called nam pla, is an amber-colored liquid that lends a unique saltiness to foods. Used in everything from soups and curries to stir-fries, it is a staple in Thai cooking. Several brands are available in this country; look for them in Asian markets and gourmet stores. Nouc mam, a Vietnamese fish sauce that is also widely available, may be substituted.
Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 25, 1998