Thai Chicken Noodles - cooking recipe

Ingredients
    4 boneless skinless chicken breast halves, sliced
    2 tablespoons white wine
    oil
    8 garlic cloves, sliced
    6 shallots, sliced
    3/4 lb rice vermicelli
    4 dried red chilies
    6 dried Chinese mushrooms, soaked
    1 (6 ounce) can shrimp
    3 tablespoons tomato paste
    2 tablespoons sugar
    1 tablespoon nam pla
    1/2 cup bean sprouts
    2 tablespoons basil
    2 tablespoons peanuts, crushed
Preparation
    Marinate chicken in wine 30 minutes.
    In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
    Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
    Grind red chilies.
    In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
    Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
    Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
    Add bean sprouts and basil; stir 2 minutes.
    Add noodles; toss.
    Garnish with garlic, shallots, and peanuts.

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