Thai Rice Noodles with Chicken

Thai Rice Noodles with Chicken
Photo by Randy Mayor

Ingredients

  • ¼ cup very thinly sliced lemongrass (tough outer stalks removed)
  • 1 ½ teaspoons fresh chile paste with garlic (such as sambal oelek)
  • 1 ½ teaspoons fresh chile paste with garlic (such as sambal oelek)
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon minced garlic
  • + 23 more ingredients
    • ¼ cup fresh lime juice, divided
    • ¼ cup fresh lime juice, divided
    • 2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
    • 2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
    • 4 teaspoons canola oil, divided
    • 1 tablespoon water
    • 8 ounces 1/2-inch-thick rice noodles
    • 4 teaspoons canola oil, divided
    • ¼ teaspoon salt, divided
    • 1 tablespoon water
    • 3 tablespoons thinly diagonally sliced green onions
    • 8 ounces 1/2-inch-thick rice noodles
    • ½ cup torn fresh basil
    • ¼ teaspoon salt, divided
    • ¼ cup very thinly sliced lemongrass (tough outer stalks removed)
    • 3 tablespoons thinly diagonally sliced green onions
    • ¼ cup very thinly vertically sliced shallots
    • ½ cup torn fresh basil
    • 1 tablespoon brown sugar
    • 1 tablespoon low-sodium soy sauce
    • ¼ cup very thinly vertically sliced shallots
    • 1 tablespoon fish sauce
    • 1 tablespoon brown sugar

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...

View full recipe at My Recipes

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