A fragrant and colorful stir-fry with the signature flavors of Thailand.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 oz (75 g) cellophane (mung bean) noodles||1 tsp peeled and finely grated fresh ginger|
|3 tbsp peanut or vegetable oil||1 fresh hot Thai red chile, seeded and minced|
|3 skinless, boneless chicken breasts, cut into thin strips||1 head of bok choy, shredded|
|1 onion, sliced||2 tbsp soy sauce|
|4 oz (115 g) shiitake mushrooms, sliced||1 tbsp fish sauce|
|1 red bell pepper, seeded and sliced||1 tsp sweet chili sauce|
|1 lemongrass stalk, peeled and bottom part minced|
Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.
Heat 2 tbsp of the oil in a wok or large frying pan over high heat. Add the chicken and stir-fry about 3 minutes, or until lightly browned. Transfer to a plate.
Reduce heat to medium and add the remaining 1 tbsp oil. Add the onion and stir-fry for 2 minutes. Add the mushrooms, bell pepper, lemongrass, ginger, and chile and stir-fry about 2 minutes, or until the bell pepper softens.
Add the bok choy and stir-fry for about 2 minutes, or until wilted. Return the chicken to the pan and add the noodles. Pour in the soy sauce, fish sauce, and sweet chile sauce, and toss everything together over the heat for 2 to 3 minutes, or until piping hot. Serve immediately.
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