| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood, Eggs, Grains |
Thai |
Country liv, Poultry, Thai, Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried thin flat rice noodles; 1/8" wide |
|
|
Boiling water |
| 1/2 |
c |
Chicken broth |
| 3 |
tb |
Fish sauce; OR reduced-sodium soy sauce |
| 3 |
tb |
Fresh lime juice |
| 1 1/2 |
tb |
Sugar |
| 1/2 |
ts |
Mild ground red chile; OR chili powder |
| 1/2 |
c |
Vegetable oil |
| 2 |
|
Boned and skinned chicken breasts halves; thin sliced crosswis |
| 6 |
|
Green onions; cut in 1" pieces |
| 3 |
|
Cloves garlic; finely chopped |
| 2 |
lg |
Eggs; beaten |
| 3 |
c |
Fresh mung bean sprouts |
| 1 |
c |
Sunflower sprouts |
| 1/4 |
c |
Shelled roasted sunflower seeds |
INSTRUCTIONS
In large, heatproof bowl, soak noodles in boiling water to cover, stirring
gently, until softened--3 to 5 minutes. Drain in colander and set aside. In
small bowl, combine roth, fish sauce, lime juice, sugar and chile; set
aside
Heat wok or nonstick 5-quart saucepot over high heat. And oil and chicken;
stir-fry until well browned. Reduce heat to medium. Add onions and garlic;
stir-fry 1 minute. With slotted spoon, transfer chicken mixture to bowl and
set aside.
Add eggs to skillet and cook until scrambled, breading them into small
pieces as they cook. Add bean sprouts; stir-fry 2 minutes. Add noodles and
broth mixture; gently stir noodles until softened and most of liquid
evaporates. Add chicken mixture, tossing gently; transfer to serving
platter or divide among serving plates. Sprinkle with sunflower sprouts and
sunflower seeds. Serve immediately.
NOTES : Dried rice noodles can be found in Asian markets and health-food
stores. If unavailable, however, substitue an 8-ounce package of linguini,
cooked follow package directions--not soaked as in Step 1. Fish sauce,
also called nam pla, is an amber-colored liquid that lends a unique
saltiness to foods. Used in everything from soups and curries to
stir-fries, it is a staple in Thai cooking. Several brands are available in
this country; look for them in Asian markets and gourmet stores. Nouc mam,
a Vietnamese fish sauce that is also widely available, may be substituted.
Recipe by: Country Living (January 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 25,
1998
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