| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
|
4 |
servings |
INGREDIENTS
| 1 |
pk |
(8 oz.) Rice Noodles |
| 1 |
lb |
Boneless; skinless Chicken Breasts |
| 2 |
|
Or 3 Tbs. Soy Sauce |
| 2 |
tb |
Sesame Oil |
| 2 |
|
Cloves Garlic; minced |
| 1 |
tb |
Fresh Ginger; grated or minced |
| 1 |
md |
Onion; chopped |
| 10 |
|
Fresh Mushrooms; halved |
| 1 |
|
Cucumber; sliced lengthwise into 3-inch strips |
| 1 |
|
Green Bell Pepper; sliced |
| 1 |
|
Red bell Pepper; sliced |
| 1 |
|
Carrot; grated |
| 3/4 |
c |
Peanut Sauce |
| 2 |
tb |
Oyster Sauce |
| 1 |
|
Or 2 Tbs. Hot Chili Sauce |
| 1/4 |
c |
Sesame Seeds or 1/2 cup chopped Peanuts |
INSTRUCTIONS
Cook rice noodles as directed on the manufacturer's packaging. Drain and
reserve.
While the noodles are cooking, slice the chicken breasts into thin strips.
Marinate in soy sauce for about 5 minutes.
In a large sauté pan or wok, warm sesame oil over medium heat. Cook chicken
until no longer pink. Add garlic, ginger, and onions, and sauté, stirring
frequently, until the onions are tender.
Add mushroom halves and cucumber strips and continue to cook until
mushrooms are tender.
Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper
sauce. Toss while heating the final ingredients through.
Toss cooked rice noodles with sautéed chicken and vegetables. Garnish with
chopped peanuts or sesame seeds. Serve immediately.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jul 7, 1999, converted by MM_Buster v2.0l.
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