Side Pannel
Thai Noodles with Chicken and Sprouts
Thai Noodles with Chicken and Sprouts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Thai, Vegetables
Ingredients List
- 1/2 lb Dried thin flat rice
- -noodles; 1/8" wide
- Boiling water
- 1/2 c Chicken broth
- 3 tb Fish sauce; OR
- -reduced-sodium soy sauce
- 3 tb Fresh lime juice
- 1 1/2 tb Sugar
- 1/2 ts Mild ground red chile; OR
- -chili powder
- 1/2 c 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 lg Eggs; beaten
- 3 c Fresh mung bean sprouts
- 1 c Sunflower sprouts
- 1/4 c Shelled roasted sunflower
- -seeds
Directions
In large, heatproof bowl, soak noodles in boiling water to cover, stirring
gently, until softened3 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 directionsnot 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.
gently, until softened3 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 directionsnot 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.
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