Thai Rice Noodles with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If shopping in an Asian grocery, look for pad thai noodles designated as XL. At supermarkets, packages will be marked wide. Check the rice noodles occasionally as they soak. Take a taste to see when they're ready; they'll be slightly chewy and not too soft. Adding the chicken makes this dish a complete meal. Ingredients:
1/4 cup fresh lime juice, divided |
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes |
8 ounces 1/2-inch-thick rice noodles |
1 tablespoon brown sugar |
1 tablespoon water |
1 tablespoon fish sauce |
1 tablespoon low-sodium soy sauce |
1 1/2 teaspoons fresh chile paste with garlic (such as sambal oelek) |
1/4 teaspoon salt, divided |
4 teaspoons canola oil, divided |
3 tablespoons thinly diagonally sliced green onions |
1 teaspoon grated peeled fresh ginger |
1 teaspoon minced garlic |
1/2 cup torn fresh basil |
1/4 cup very thinly sliced lemongrass (tough outer stalks removed) |
1/4 cup very thinly vertically sliced shallots |
Directions:
1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.
2. Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.
3. Combine remaining 2 tablespoons juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add noodles; cook 30 seconds, tossing well. Stir in sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil, 1 tablespoon lemongrass, and 1 tablespoon shallots.
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