| 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"
<jfreeman@comteck.com> on Nov 12, 1997
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