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Prep Time: 35 Minutes Cook Time: 36 Minutes |
Ready In: 71 Minutes Servings: 4 |
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Thai Chicken Noodles Ingredients:
4 boneless skinless chicken breast halves, sliced |
2 tablespoons white wine |
oil |
8 garlic cloves, sliced |
6 shallots, sliced |
3/4 lb rice vermicelli |
4 dried red chilies |
6 dried chinese mushrooms, soaked |
1 (6 ounce) can shrimp |
3 tablespoons tomato paste |
2 tablespoons sugar |
1 tablespoon nam pla |
1/2 cup bean sprouts |
2 tablespoons basil |
2 tablespoons peanuts, crushed |
Directions:
1. Marinate chicken in wine 30 minutes.
2. In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
3. Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
4. Grind red chilies.
5. In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
6. Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
7. Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
8. Add bean sprouts and basil; stir 2 minutes.
9. Add noodles; toss.
10. Garnish with garlic, shallots, and peanuts.
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