Stir-Fried Rice NoodlesRecipe - Title:
- Stir-Fried Rice Noodles
- Categories:
- Thai, Rice/grains, Pasta
- Yield:
- 6 servings
Ingredients - 8 oz (1/8 inch wide) rice noodles
- 1/2 lb Bean sprouts
- 1
- Whole chicken breast
- 3
- Green onions
- -- boned, skinned
- -- white part only,
- 8 md Shrimp, shelled, deveined
- -- cut into 1 inch shreds
- 1/2 c -Water
- 3 tb Vegetable oil
- 1/4 c Fish sauce
- 4 lg Garlic cloves
- 3 tb Sugar
- -- finely chopped
- 1 tb Lime juice
- 1
- Egg
- 1 ts Paprika
- 4 tb Crushed roasted peanuts
- 1/8 ts Red (cayenne) pepper
- -- (finely crushed)
Directions - 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.
- 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.
- 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.
Directions - Source: Cooking with Bon Appetit: Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman)
Share this:
More about:
|
|
|