| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Thai | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1 | Red onion; minced | |
| 1 | tb | Minced garlic |
| 1 | tb | Minced ginger |
| 2 | Jalapenos; minced | |
| 1/2 | lb | Ground chicken |
| 1 | tb | Fish sauce |
| 1 | Lime; juiced | |
| 1/2 | c | Thai basil chiffonade |
| 1 | pk | Mung bean noodles |
| 1 | Head iceberg lettuce; leaves separated to form cups | |
| Thai basil leaves |
INSTRUCTIONS
GARNISH In a saute pan, caramelize the onions, garlic and ginger. Add the jalapeno and chicken. Stir to break up the chicken and cook until done. Deglaze the pan with fish sauce and lime juice. Taste for seasoning. Stir in the basil and set aside. In 375 degree oil, deep fry the mung bean noodles. Drain. This may be done in advance. To serve, fill a lettuce cup with the fried noodles and top with the warm chicken mixture. Garnish with basil leaves. Recipe by: Cooking Live Show #CL8999 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <[email protected]> on Nov 12, 1997
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