THAI STIR-FRIED RICE NOODLES
Dennis Hodges
ingredients
- 8 oz (1/8 inch wide) rice noodles
- 1 whole chicken breast, boned, skinned
- 8 medium-size shrimp, shelled, deveined
- 1/2 cup water
- 1/4 cup fish sauce
- 3 tblsp sugar
- 1 tblsp lime juice
- 1 tsp paprika
- 1/8 tsp red (cayenne) pepper
- 1/2 lb bean sprouts
- 3 green onions, white part only, cut into 1 inch shreds
- 3 tblsp vegetable oil
- 4 large garlic cloves, finely chopped
- 1 egg
- 4 tblsp finely crushed roasted peanuts
directions
- 1
Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 1/2“ by 1/3” strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles.
- 2
Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken.
- 3
Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.
Source: Dennis Hodges
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