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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This spicy traditional Thai dish won't make you tipsy—in fact, no alcohol is used in this recipe. Look for rice noodles at large grocery stores or Asian markets. Ingredients:
8 ounces uncooked wide rice noodles |
1/4 pound fresh green beans, trimmed and cut into 1-inch pieces |
1 tablespoon sesame oil |
2 garlic cloves, chopped |
2 red thai chiles, minced |
1 pound ground chicken |
1/3 cup oyster sauce |
3 tablespoons rice vinegar |
1 1/2 tablespoons sugar |
1 large tomato, cut into wedges |
1/4 cup thinly sliced fresh basil |
Directions:
1. Cook noodles and green beans in boiling water 4 minutes or until tender but still firm; drain.
2. While noodles and beans cook, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chiles; sauté 30 seconds. Add chicken, and cook 5 minutes or until chicken is done, stirring to crumble.
3. Add cooked noodles and beans, oyster sauce, and remaining ingredients, stirring gently to combine.
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