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1- 12 ounce package rice noodles.
2 tablespoons garlic flavored vinegar
three to four cloves garlic, chopped fine
one med. to large onion, diced fine
eight ounces chicken breast cut into small pieces
1/2 cup water
one tablespoon tamarind concentrate.
three tablespoons each:
1- thai fish sauce
2- soy sauce
3- rice wine vinegar
1/2 teaspoon ground cayenne pepper
2 teaspoons paprika
1/8 - 1/4 cup crushed peanuts
Garnishes include fresh bean sprouts, chopped chinese leeks, chopped green onions, sesame seeds, soy sauce.
Step one: Put noodles in a large pot, cover with cold water, soak at least one hour.
Step Two: Prepare liquid ingredients: 1/2 cup water, tamarind concentrate, soy sauce, fish sauce, rice wine vinegar, paprika, cayenne, and peanuts, mix together in air tight container and shake vigorously. Store in refrigerator while finishing dish.
Step Three In a large wok, heat garlic vinegar. Saute garlic until it begins to brown, stirring constantly. then add quickly chopped onion and chicken. Cook over medium to high heat stirring constantly until chicken is opaque and onions are translucent. Drain noodles and add to wok all at once, quickly dump in pre-mixed liquid ingredients. Stir to mix. Cook until noodles absorb the liquid and lose their brittle quality becoming soft and flexible.
Step four
Garnish to your taste. Serve hot and eat. Makes four to six servings. Very low in fat prepared as noted above especailly if you trim fat from chicken. You may choose to use olive oil instead of the garlic vinegar but it doesn't add much to the finished product except 240 calories from fat.
2 tablespoons garlic flavored vinegar
three to four cloves garlic, chopped fine
one med. to large onion, diced fine
eight ounces chicken breast cut into small pieces
1/2 cup water
one tablespoon tamarind concentrate.
three tablespoons each:
1- thai fish sauce
2- soy sauce
3- rice wine vinegar
1/2 teaspoon ground cayenne pepper
2 teaspoons paprika
1/8 - 1/4 cup crushed peanuts
Garnishes include fresh bean sprouts, chopped chinese leeks, chopped green onions, sesame seeds, soy sauce.
Step one: Put noodles in a large pot, cover with cold water, soak at least one hour.
Step Two: Prepare liquid ingredients: 1/2 cup water, tamarind concentrate, soy sauce, fish sauce, rice wine vinegar, paprika, cayenne, and peanuts, mix together in air tight container and shake vigorously. Store in refrigerator while finishing dish.
Step Three In a large wok, heat garlic vinegar. Saute garlic until it begins to brown, stirring constantly. then add quickly chopped onion and chicken. Cook over medium to high heat stirring constantly until chicken is opaque and onions are translucent. Drain noodles and add to wok all at once, quickly dump in pre-mixed liquid ingredients. Stir to mix. Cook until noodles absorb the liquid and lose their brittle quality becoming soft and flexible.
Step four
Garnish to your taste. Serve hot and eat. Makes four to six servings. Very low in fat prepared as noted above especailly if you trim fat from chicken. You may choose to use olive oil instead of the garlic vinegar but it doesn't add much to the finished product except 240 calories from fat.