Spicy Rice Noodles with Chicken, Basil and Lime

spicy noodles

We all need more recipes like this one. Pantry staples, a pound of ground chicken, and dinner is on the table in about 20 minutes.  And the best part is that it’s not a boring “I didn’t have time to think about dinner” dinner.  It’s sweet, tart, spicy and light.  Interesting enough for the adults yet familiar enough for the kids.

Here’s a thought about rice noodles.  You want to be careful not to overcook them lest they turn to mush.  For this particular recipe, soak them in hot water until they are just as you would like to eat them, tender all the way through but still a nice silky bite.  Then toss them with the hot chicken and sauce and serve right away.  If you let them sit around waiting, they will soak up any available liquid and dry out the dish.  That being said, this stir fry is tasty enough that you will still want to gobble up the leftovers the next day straight out of the frig, mushy noodles or not.

Adapted from one of my favorite chefs, Ming Tsai, and his recipe for Crazy Chicken RIce Noodles, in Simply Ming.

 

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4-6 ounces pai thai rice noodles

3 tablespoons asian fish sauce

3 tablespoons fresh lime juice

1 teaspoon sugar

1-2 teaspoons sambal (asian chili sauce)

2 tablespoons vegetable oil

3 shallots, thinly sliced

1 pound ground chicken

1 bunch scallions, white and light green parts, chopped

a handful of fresh basil leaves, chopped

lime wedges for serving

 

1.  Soak the rice noodles in hot water until tender, about 20 minutes or according to package directions. Drain when ready and set aside.

2.  In a small bowl, combine fish sauce, lime juice, sugar and sambal and stir to combine.

3.  Heat a wok or heavy skillet over high heat.  Add the oil and the shallots and stir fry until they are golden brown.  Add the ground chicken and stir fry, using a spoon or metal spatula to break up the meat into small pieces, until cooked through.  Add the noodles and the fish sauce mixture and toss well.  Add the scallions and basil, toss again and serve immediately.  Serves 3-4.

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Vietnamese Pork Stirfry with Garlic, Chilies and Lime

vietnamese pork to post

Don’t let the lack of a syrupy sauce fool you….this quick stir-fry is bursting with flavor!    Try it over rice or noodles, wrap it up in lettuce leaves or rice paper, or use as a topping for an Asian salad with fresh greens and cucumbers. I love the pork tenderloin here but you can substitute chicken as well.

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3 tablespoons peanut oil

1 pound pork tenderloin, trimmed then cut into fine strips

4 scallions, chopped

4 garlic cloves, minced

1 1/2 inch piece fresh ginger, peeled and finely chopped

2 red or green chilies, seeded and finely chopped

1/2 cup shelled, unsalted peanuts (note: if you only have salted peanuts, just rinse under water to remove the salt.  Fish sauce is quite salty so salted peanuts might overwhelm the dish)

grated rind and juice of 2 limes

2 tablespoons Asian fish sauce

1/2 cup chopped fresh mint leaves

1/2 cups chopped fresh basil leaves

1/2 cup chopped cilantro leaves

 

Heat a wok or heavy pan and add 2 tablespoons of the oil.  Add the pork and sear over high heat until browned. (do not crowd pan…can do in two batches if necessary)  Remove the meat and juices to plate and set aside.

Wipe the work clean and return to the heat.  Pour in the remaining oil and add the onions garlic, ginger and chilies.   When the aromas begin to rise from the pan, add the peanuts and stir-fry for 1 minute.

Return the meat and its juices back to the wok, then stir in the lime rind and juice, followed by the fish sauce.  Add the fresh herbs and serve.

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