INGREDIENTS

INSTRUCTIONS

Place the duck or chicken breasts in a resealable plastic bag along with
1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill
or cast-iron skillet over medium-high heat until very hot. Grill duck or
chicken breasts until cooked through, about 5 to 7 minutes per side for
duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred
with your fingers, or cut into 1/2-inch wide strips with a knife. In a food
processor, pulse the garlic and ginger until finely chopped. Add the chile
paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime
juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner
sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine.
Set aside. Bring a large pot of salted water to a boil. Add the noodles,
and cook unitl al dente, about 8 minutes. Drain in a colander, and rinse
with cold water to stop the cooking. Dress the noodles with 1/2 cup of the
peanut sauce, and transfer to a medium serving bowl. If desired, set the
bowl into a larger bowl filled with ice to keep the noodles chilled at the
table. Arrange the peanuts, remaining sauce, and prepared fillings in
various serving dishes on the table. Guests can create their own rolls by
wrapping noodles, a little sauce, and their choice of meat and fillings in
a lettuce leaf. Makes 6 to 8 servings.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 243 Calories (kcal); 20g Total Fat; (69% calories from fat);
6g Protein; 13g Carbohydrate; 0mg Cholesterol; 1974mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2    Fat; 1/2 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”