Thai Chicken - cooking recipe

Ingredients
    7 oz dried rice stick noodles
    5 oz boneless skinless chicken breasts, thinly sliced
    2 tbsp sweet chili sauce
    1/2 tsp peanut oil
    7 oz green beans, halved
    2 cloves garlic, crushed
    1 piece (3/4 inch) fresh ginger, grated
    2 None fresh small red Thai chili peppers, thinly sliced
    2 tbsp fish sauce
    1/4 cup lime juice
    6 None green onions, thinly sliced
    2 cups bean sprouts
    1/4 cup firmly packed fresh cilantro leaves
    1/4 cup firmly packed fresh mint leaves
Preparation
    Place the noodles in a large heatproof bowl; cover with boiling water. Let stand until just tender; drain.
    Meanwhile, combine the chicken and half the sweet chili sauce in a small bowl.
    Heat the oil in a wok on high heat. Stir-fry the chicken mixture for 1 min. Add the beans, garlic, ginger, chili peppers and 2 tbsp water to the wok; stir-fry until the beans are almost tender.
    Add the noodles to the wok with the remaining ingredients and remaining sweet chili sauce; stir-fry until heated through. Serve accompanied with lime wedges, if desired.

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