| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
French |
Poultry, Rice |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Uncooked chicken |
| 450 |
g |
Vermicelli-size rice |
|
|
Noodles |
| 1/2 |
c |
Chopped cilantro (fresh, not |
|
|
Dried) |
| 1/2 |
c |
Chopped green onion |
| 1/3 |
c |
Ground peanuts |
| 1/2 |
c |
French-fried onion (I use |
|
|
Durkee's brand) |
| 55 |
ml |
Soy sauce |
| 55 |
ml |
Malt vinegar |
| 30 |
ml |
Lemon juice |
| 30 |
ml |
Fish sauce (nampla) |
| 1 |
tb |
Powdered galanga (or |
|
|
Substitute ginger) |
| 2 |
ts |
Ground black pepper |
| 4 |
|
Cloves garlic |
| 1 |
tb |
Chili oil or red pepper |
|
|
Flakes (optional) |
INSTRUCTIONS
1. Cut up chicken into bite-size pieces, then marinate for 45-60 minutes
in a mixture of the marinade ingredients.
2. Cook rice noodles and drain them.
3. Dump the chicken and marinade into large skillet and stir on high heat
until chicken is cooked.
4. Mix cooked chicken and marinade into the noodles. Also mix in cilantro,
green onions and peanuts.
5. Garnish with french-fried onion. If you mix this in instead of adding
it on top, the onions get soggy too quickly.
Difficulty : easy. Precision
: measure ingredients.
Recipe By : William F Richardson willrich%asylum@cs.utah.edu
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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