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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Absolutely one of my favs... Can be a side or main course. Dont forget the hot sauce on the side....delish! Ingredients:
8 oz thai rice noodles |
2/3 cups bean sprouts |
8 oz chicken breasts |
5 tbsp vegetable oil |
1 tsp chopped garlic |
1 tbsp soya sauce |
2 tbsp chopped corriander (cilantro) |
1 green onion |
2 tbsp sugar |
3 tbsp fish sauce |
4 tbsp lime juice |
1/2 tsp roasted chilies |
1/4 cup roasted unsalted peanuts |
for young thailand hot sauce (mix following together and let sit) |
3 tbsp lemon or lime juice |
1tbsp chopped garlic |
3 tbsp fish sauce |
1 tbsp sugar |
1tbsp finely chopped fresh hot chilies |
some additional peanuts |
strips red pepper |
wedges of lime |
fresh coriander leaves |
young thailand hot sauce |
Directions:
1. Soak rice noodles in cold water for about 1 hour (use hot if you want to speed it up)
2. Boil water and stir noodles for 30 seconds until soft, drain and transfer to work bowl
3. Soften bean sprouts in boiling water for 30 seconds and add to noodles
4. Slice chicken into small 1/4 in strips
5. Heat 5 tbsp oil in work until just about to smoke. Add garlic and let fry until just fragrant. Add chicken and soya sauce and stir fry until chicken is cooked Add to noodle bowl and mix.
6. Add chopped corriander and green onioin to noodles
7. In small bowl combine sugar, fish sauce, lime juice, and roasted chilies. Mix them together, then add to noodles.
8. Process peanuts into coarse meal and sprinkle over salad
9. Transfer to serving dish and top with whole peanuts, red pepper strips, lime wedges and fresh corriander leaves.
10. Serve with Young Thailand Hot Sauce (described in ingrediants)
11. Hope u like it!
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