Thai Noodles With Chicken And Sprouts
| 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 | T | Fish sauce, OR |
| reduced-sodium soy sauce | ||
| 3 | T | Fresh lime juice |
| 1 1/2 | T | Sugar |
| 1/2 | t | 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 748
Calories From Fat: 374
Total Fat: 42.2g
Cholesterol: 166.1mg
Sodium: 1525.5mg
Potassium: 834.8mg
Carbohydrates: 51.2g
Fiber: 3.8g
Sugar: 21.8g
Protein: 42.6g