Thai Noodle Dish
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 11 ozs flat Rice noodles
- 1 tsp Corn starch
- 3 Tbsps soy sauce
- 2 ⅔ cups skinless, boneless Chicken breasts (cut into chunks)
- 2 Tbsps vegetable oil (more if needed)
- 1 carrot (sliced into thin matchsticks)
- 1.333 cups Broad bean
- 4 cloves garlic cloves (crushed)
- 1 red chili pepper (finely chopped minced)
- ¼ cup chicken stock
- 6 cups Bean sprout
- 3 scallions (sliced)
- 1 Tbsp juilienned cilantro
- ½ cup roughly chopped Peanuts
- For the sauce
- ¾ Tbsp Tamarind paste
- ¼ cup warm water
- 2 Tbsps Fish sauce (more if needed)
- 1 tsp Chili sauce
- 3 Tbsps light brown sugar
- 1 pinch peppers
- To garnish
- Lime wedge
Preparation steps
1.
Soak the noodles in cold water for 30 minutes.
2.
Stir together the cornflour and soy sauce and pour over the chicken. Stir well and set aside.
3.
Heat the oil in a wok or large frying pan. Add the carrots and broad beans and cook for 1 minute, stirring. Add the garlic and chilli and stir-fry for 30 seconds.
4.
Add the marinated chicken with 1-2 tablespoons chicken stock and cook for 5-7 minutes, adding more stock when the pan becomes dry.
5.
For the sauce: mix together all the ingredients until well blended.
6.
Add the well drained noodles to the pan and pour over the sauce. Stir-fry for 1-2 minutes. If the pan becomes too dry, push the noodles aside and add a little more oil to the bottom of the pan.
7.
Add the bean sprouts and spring onions and continue stir-frying for 1 minute, until the noodles are cooked. Add more fish sauce if needed, the coriander and half the peanuts. Toss well to incorporate and
8.
Divide between 4 warm serving plates and sprinkle with the remaining peanuts. Garnish with lime wedges.
